13 Healthy Muffin Recipes
A muffin doesn’t have to be an indulgence. These healthy muffin recipes have fewer than 200 calories per serving.
Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack. —Diane Musil, Lyons, Illinois
With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas
I turn classic corn bread muffins into something special by serving them with a honey butter. They’re gone in a flash! —Suzanne McKinley, Lyons, Georgia
These are my husband’s favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you’re ready to go! —Amber Cummings, Indianapolis, Indiana
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
I like to snack on apple slices slathered with almond butter. That’s the flavor combo that inspired these muffins. Add a dash of almond extract to boost the nuttiness. —Kelly Alesso, Chicago, IL
When I bring treats to the staff, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture.—Elizabeth Bergeron, Denver, Colorado
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
These nice, light muffins, studded with cranberries, have a splash of orange flavor. They’re so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
I can remember my Grandma Wheeler making these delicious muffins—we’d eat them nice and warm, fresh from the oven! She was a “pinch of this” and “handful of that” kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it’s a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin
Simple whole wheat muffins are wonderful paired with soup or spread with a little jam for breakfast. —Kristine Chayes, Smithtown, NY
Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. “They are light and tasty, and they freeze very well,” she says.