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!

A plate stacked with Healthy Muffins with oats, blueberries, honey, and wholesome ingredients ready to enjoy.

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.

Two images showing how to make healthy muffins for kids, easy to freeze for a grab and go snack or breakfast!

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Recipe

A plate stacked with Healthy Muffins with oats, blueberries, honey, and wholesome ingredients ready to enjoy.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
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Ingredients
  

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

Yield: 12 muffins. Serving Size: 1 muffin. 
Storing Instructions: These healthy muffins will keep at room temperature for 3-5 days.
Freezing Instructions: Cool completely then store in a freezer safe bag in the freezer for up to 3 months. Thaw on the counter or in the microwave. I love to add them to my kid's school lunches.

Nutrition

Calories: 211kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 18mgSodium: 169mgPotassium: 116mgFiber: 2gSugar: 12gVitamin A: 73IUVitamin C: 2mgCalcium: 105mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.20 from 5 votes
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Liz
11 days ago

5 stars
These were sooo good! I love having a new idea to use up my remaining blueberries

Alyssa Nelson
12 days ago

5 stars
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!

Admin
16 days ago

5 stars
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!

Jess
17 days ago

1 star
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 🙂

Melissa
19 days ago

5 stars
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!