This easy Healthy Muffins recipe is made with wholesome ingredients like Greek yogurt, oats, and honey for a naturally sweet, moist muffin while still having the best texture! These are muffins you can feel great about serving your family!
Healthy Muffins that actually taste good.
Healthy Muffins that actually taste good.I'm obsessed with these healthy muffins because they're packed with wholesome ingredients like oats and Greek yogurt for extra protein, and no processed sugar; they're sweetened with honey. Best of all, they actually taste amazing, have the perfect texture, and they’re quick to make. We love blueberries but you could add chocolate chips or any other mix-ins you like. They're perfect for busy mornings, snacks, or school lunches. I like to bake a double batch at the start of the week and freeze a bunch so we always have a healthy snack or breakfast ready to grab and go.
Don't miss my other healthy muffin recipes like Applesauce Muffins, Healthy Banana Muffins, Carrot Muffins, or Healthy Pumpkin Muffins!
How to make Healthy Muffins:
Make Batter: Combine milk, olive oil, Greek yogurt, honey, egg, and orange zest. In a separate bowl, mix flour, oats, baking powder, baking soda, and cinnamon. Add dry ingredients to wet and stir, just until combined. Fold in blueberries or other mix-ins.
Bake: Grease a standard 12-cup muffin tip then divide batter among the muffin cups (they will be full!). Bake at 350 degrees F for 13-18 minutes or until cooked through.
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Recipe
Heathy Muffins
Equipment
Ingredients
- 1 cup + 2 Tbsp milk (270ml)
- 1/3 cup extra virgin olive oil* (80ml), light or mild flavor
- 1/3 cup plain Greek yogurt (80g)
- 1/3 cup honey (110g)
- 1 large egg
- Zest from 1 orange
- 1 ¾ cups all-purpose flour (220g)
- 1 cup old-fashioned rolled oats (90g)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 2 cups blueberries , (or 1 cup chocolate chips, craisins or other mix-ins)
Instructions
- Mix Wet Ingredients: Combine milk, olive oil, Greek yogurt, honey, egg and orange zest in a mixing bowl.1 cup + 2 Tbsp milk, ⅓ cup extra virgin olive oil*, ⅓ cup plain Greek yogurt, ⅓ cup honey, 1 large egg, Zest from 1 orange
- Mix Dry Ingredients: In a separate mixing bowl, combine flour, oats, baking powder, baking soda, and cinnamon. Pour dry ingredients into wet ingredients and mix only until combined.1 ¾ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 Tablespoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons ground cinnamon
- Fold in blueberries (or other mix-ins).2 cups blueberries
- Grease a 12-cup standard muffin tin. Divide batter among muffin cups (they will be full!).
- Bake at 350 degrees F (180 degrees C) for 13-18 minutes, or until cooked through and a toothpick inserted comes out clean
Notes
Nutrition
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First of all, I love so many of your recipes (5star on everything else I’ve tried). But, this one just doesn’t taste good. I am always on the lookout for healthier recipes. I made it just as written. Partly, I think the texture is too rubbery or spongy. The flavor is off too. Sorry. I also made your pasta salad today — score 5! Thank you.
These healthy muffins sound perfect for a guilt-free snack! I love that you’ve used Greek yogurt, oats, and honey for sweetness without losing that soft, moist texture.
These were sooo good! I love having a new idea to use up my remaining blueberries
These were so quick and easy to make! I just followed the weight measurements so i didn’t even have to dirty very many things! I also didn’t have an orange so i subbed a lemon for the zest and they were delicious! Husband and toddler approved we’ve been eating them for breakfast and snacks the last few days!
I’ve already made these for my kids at least three times—they disappear fast! They’re SO good, and I love that they’re packed with protein. We usually make half with blueberries and the other half with chocolate chips. This recipe is definitely going to be on repeat at our house!
I normally LOVE Lauren’s recipes but this one was a massive flop. I tossed my first batch of batter after licking my finger off as I thought the yogurt I used was bad, it was that bitter. Made it again with a new container of yogurt and tasted the same. Decided to bake them off anyway. They took 23 minutes and the one I had, while much more edible than the raw batter, it was extremely bland. They’re going to wind up as dog treats 🙂
Following the recipe exactly, my whole family thinks these muffins are tasty! I had to bake them a little longer (20 minutes) until the toothpick came out clean. I’m impressed that you can get such a good result from healthy ingredients. I love the full two cups of blueberries!