I love muffins, especially with coffee for a late morning snack, but I want them to be a snack, not a dessert.  A lot of the healthy muffin recipes I’ve seen aren’t really very healthy, lots of sugar mixed in with a banana or two.  I’ve created this recipe to be able to eat two if you want, a fairly healthy snack to have stocked in the freezer.

Healthier Muffins

Category: Breakfast, Kids!

Healthier Muffins


  • 1 c flour (or sub any portion almond flour)
  • 1 c oats
  • 1/4 c bran (optional)
  • 1/2 cup chopped pecans
  • 2 T chia or flax seeds
  • 2t baking powder
  • 1/2t baking soda
  • pinch salt
  • 1 t cinnamon
  • 1/4 t ginger
  • 1/4 t nutmeg
  • 1/4 t cloves
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 eggs
  • 3/4 c apple sauce
  • 2 carrots grated (or zucchini)
  • 1/2 cup mashed sweet potato (leftover-if you have leftover from dinner, freeze and save for muffins) (optional-could add an extra banana if omitting this)
  • 2 banana mashed
  • 1/4 c coconut oil - melted
  • 1 t vanilla extract
  • milk or orange juice (if needed-add a T at a time if the batter seems too thick)
  • Topping
  • 1 T butter melted, oats, pecans, pumpkin seeds, chocolate and white chips


  1. In a large bowl, mix all dry ingredients with a whisk.
  2. Add all other indregients and whisk until mixed
  3. Spray muffin tins, bake at 375 for 20-23 minutes
  4. Makes about 20-24 muffins

The Sungrown Kid Series Episode 6–Healthier Muffins!
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