Muffins – Healthy Choices by Sabine: Sugar-free and Healthy Dessert Recipes

Healthy Blueberry Muffins

These vegan, soft, and juicy blueberry muffins are very quick to cook and ready in 30 minutes. Great as a healthy snack, dessert with a cup of coffee or tea or breakfast on the go.

These Healthy Blueberry Muffins are full of juicy blueberries and soft bananas, very delicious, soft, and fluffy. These muffins are healthy because they contain only natural sweetener – honey, they are refined sugar-free, and white wheat flour-free.
You can top them with other berries or fruits, nuts, or pieces of chocolate.

These Healthy Blueberry Muffins are:

Vegan
Juicy
Refined sugar-free
Naturally sweetened
Super soft and fluffy
Easy and healthy snack
Perfect snack or for breakfast on the go
Ready in 30 minutes

What are the ingredients?

Oat and rice flour: I wanted to mix 2 flours together this time, I think rice flour gives more lightness and airiness, but you can only use oat flour. You can make the oat flour by yourself just blend the oats in a food processor or blender.

Ripe bananas: The perfect ingredient for baking muffins. Ripe bananas giving both the sweet taste and the texture of a muffin you need.

Greek-style or vegan plain yogurt: Try to use yogurt without flavor and sugar to avoid sweetening muffins with unnecessary unhealthy sweeteners.
You can choose any of your favorite yogurts – vegan, lactose-free, greek style, and plain.

Honey: This is one of my favorite healthy and natural sweetener, but you can also replace it with agave or maple syrup.

Baking powder and baking soda: These ingredients will help muffins to rise, stay puffier, and more visually beautiful.

Coconut oil: Helps muffins stay moister and softer.

Blueberries: You can use large blueberries or wild blueberries, as well as any other berries.

TIME: 10 min preparation, 20 min baking | SERVINGS: 7

Ingredients:

80g oat flour (if you don’t have rice flour, you can use only oat flour – 150g)
70g rice flour
2 ripe bananas
90 ml greek style lactose-free or vegan yogurt
3 tbsp honey
1 tsp baking powder
1 tsp baking soda
2 tbsp coconut oil (melted)
150g blueberries

Instructions:

Preheat the oven to 180°C.
Prepare the muffin tins, grease them, and set them aside.
Take a mixing bowl, and add all dry ingredients – oat and rice flour, baking powder, and soda. Combine all well.
Mash the bananas with the fork, and add yogurt, coconut oil, and honey. Stir all together until you get a smooth mixture.
Combine both mixtures, but do not overmix.
Add ¾ of the blueberries, and slowly stir them in.
Pour the batter into the muffin tins, and top it with more blueberries.
Bake the muffins for 20-25 minutes at 180°C or until the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in the Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Vegan Chocolate Muffins

These Vegan Chocolate Muffins are every chocolate lover’s dream – soft and fluffy from the inside and chocolatey from the outside. Vegan Chocolate Muffins are much healthier than regular store-bought sweets because they are naturally sweetened with ripe bananas and only one tablespoon of agave syrup. There is no added white wheat flour, made only with the best, natural and healthiest ingredients.

These Vegan Chocolate Muffins are:

Vegan
Refined sugar-free
Naturally sweetened
Super soft
Filling
Chocolatey
Easy and healthy snack

You may like these muffin recipes:

TIME: 10 min preparation, 25 – 30 min baking | SERVINGS: 8

Ingredients:

150g oat flour
2 ripe bananas
4 tbsp cocoa
50g smooth peanut butter
1 tsp baking powder
1 tsp baking soda
1 tbsp agave syrup or honey
100ml soy or other plant milk
30g vegan chocolate chips (optional)

Instructions:

Preheat the oven to 180°C.
Prepare the muffin tins, grease them, and set aside.
Take a mixing bowl, add all dry ingredients – oat flour, baking powder, soda, and cocoa. Combine all well.
Mash the bananas with the fork, add milk, peanut butter, and agave syrup. Stir all together until you get a smooth mixture.
Combine both mixtures together, but do not overmix.
Pour the batter into the muffin tins, top it with chocolate chips (optional).
Bake the muffins for 25 -30 minutes at 180°C or until the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Vegan Peanut Butter Muffins

These Vegan Peanut Butter Muffins are one of the softest muffins that I have ever cooked and eaten. This is a very easy and quick muffin recipe. Vegan Peanut Butter Muffins will be perfect snack whenever you want something sweet, delicious, filling and quick to cook.

Why these muffins are healthy?

These Vegan Peanut Butter Muffins are refined sugar-free, white wheat flour-free, oil-free and naturally sweetened with ripe bananas and agave syrup or honey.

Peanut Butter Muffins are:

Vegan
Lactose-free
Refined sugar-free
Super soft and fluffy
Filling
White wheat flour-free
Healthy snack, dessert or breakfast
Easy and quick to make

How to store muffins?

You can store them in an airtight container at room temperature up to 3 days and in the fridge up to ~ 1 week.

Check out these other muffin recipes:

TIME: 10 min preparation, 25 – 30 min baking | SERVINGS: 8

Ingredients:

150g oat flour
2 ripe bananas
50g smooth peanut butter
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tbsp agave syrup or honey
100ml soy or other plant milk
1/2 half banana for decoration
Chocolate chips (optional)

Instructions:

Preheat the oven to 180°C.
Prepare the muffin tins, grease them, and set aside.
Take a mixing bowl, add all dry ingredients – oat flour, baking powder, soda, and cinnamon. Combine all well.
Mash the bananas with the fork, add milk, peanut butter, and agave syrup. Stir all together until you get a smooth mixture.
Combine both mixtures together, but do not overmix.
Pour the batter into the muffin tins, top it with chocolate chips (optional) or banana slices.
Bake the muffins for 25 -30 minutes at 180°C until the edges are brown and the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Choose healthy! 🙏

Healthy Apple Cinnamon Muffins

It’s time to try a new healthy muffin recipe – Apple Cinnamon Muffins. These Healthy Apple Cinnamon Muffins have a spicy cinnamon taste, they are fruity because filled with plenty of apples. Apple muffins will be a perfect snack whenever you crave something sweet, but healthy and satisfying.

These Apple Cinnamon Muffins are proof that muffins could healthy and delicious at the same time. Muffins are refined sugar-free, dairy-free, white wheat flour-free, and naturally sweetened. They are quick to make, and the main ingredients are apples which are available almost to everyone and everywhere, made with yogurt and natural sweetener – honey. Let’s start, grab the ingredients and try some new recipe to treat yourself for upcoming days.

What are the ingredients for Apple Cinnamon Muffins?

Yogurt – Sugar-free and lactose-free plain, greek yogurt, but you can choose vegan and plant-based as well.
Oat flour – You can choose other healthier flour such as buckwheat, rice, etc. You can try to mix them and create a new delicious taste.
Apples – You can choose your favorite apples – sweet or sour, it’s up to you, but be aware the choice of apple can affect the muffin taste and sweetness.
Honey – You can substitute honey for maple or agave syrup.
Eggs – Make the best consistency of the butter and muffin texture.

Apple Cinnamon Muffins Are:

Refined sugar-free
Lactose-free
Banana-free
Nut-free
Light
Chewy
Fruity
White wheat flour-free
Healthy snack or dessert
Easy and quick to make

Pro tips and recommendations to make them super tasty:

You can leave the muffins to rest for a few hours, then they will taste even better.
You can top the muffins with peanut butter to get an even more filling version of them and then they will be super perfect for breakfast.
There is one more tip on how to use apples in the cooking process. You can top the muffin butter with apples and bake it in this way, then they will be more fruity from the outside (not to mix in the apples).

You May Also Like These Muffin Recipes: HEALTHY BLUEBERRY MUFFINS (SUGAR-FREE), VEGAN MANGO MUFFINS (SUGAR-FREE), CHERRY MUFFINS WITH CHOCOLATE

How to store the muffins?

Store them in an airtight container at room temperature for 1-2 days, in the fridge for 3 days or you can freeze them up to 1 month.

TIME: 10 minutes for preparation, 35 minutes for baking | SERVINGS: 6

Ingredients:

130g oat flour
70ml sugar-free and lactose-free yogurt (vegan – optional)
1 egg
3 tbsp honey
2 tbsp coconut oil
5 big apples (150g – 200g)
1 tsp baking powder
1 and 1/2 tsp cinnamon

Instructions:

Preheat the oven to 180°C.
Prepare the muffin tins, grease them, and set them aside.
Peel the apples and cut them into small pieces.
Take a mixing bowl, add all dry ingredients – oat flour, baking powder, soda, and 1 tsp cinnamon. Combine all well.
In a separate mixing bowl add yogurt, eggs, coconut oil, and honey. Stir all together until you get a smooth mixture.
Mix the wet ingredients with the dry and add apples, and combine well, but do not overmix.
You can sprinkle them with the of cinnamon, almond or coconut flakes, chopped nuts, etc.
Bake the muffins for 35 minutes at 180°C until the edges are brown and the toothpick comes out clean.

Vegan Raspberry Banana Muffins

It’s time to treat yourself with amazingly delicious vegan and healthy Raspberry Banana Muffins. They are soft from the inside and juicy from the outside with crunchy edges. These Vegan Raspberry Banana Muffins are healthy and a light snack to treat yourself and please others.

Muffins are one of the easiest and quickest desserts which you can make vegan, sweet, sour, and with different tastes such as chocolate, fruits or berries, etc. I wanted to make fruity, light, and soft muffins, so I decided to supplement them with pink and juicy raspberries.

These delicious Raspberry Banana Muffins are:

Vegan
Refined sugar-free
Lactose-free
Egg-free
White wheat flour-free
Light
Fruity
Healthy dessert

What are the main ingredients for Vegan Raspberry Banana Muffins?

Soy milk – You can use any other plant-based milk as well.
Oat flour – You can choose other different healthier flour such as buckwheat, rice, etc. You can try to mix them and create a new delicious taste.
Very ripe bananas – Ripe bananas are one of the most popular ingredients of healthy dessert, and this is the best option how to use overripe bananas not throwing out. Try to use very ripe brown bananas, they will give a naturally sweet taste and be easy to mash.
Agave syrup – You can choose any other healthy sweetener of your choice. I prefer honey, agave syrup, and coconut sugar.
Coconut oil – The main ingredient to make the muffins moist. Coconut oil has to be melted before use.
Raspberries – I used frozen raspberries, it could be a bit more difficult and takes time to unfreeze them, but if you have fresh raspberries, then perfect, use them.

A few tips to make them super delicious:

You can add a sprinkle of cinnamon or shredded coconut to make them spicy or with exotic taste.
Do not mash the raspberries and if you unfreeze them, reduce the juice and only add the berry part to the batter to avoid color them blue.
Do not overmix the batter.

How to store the muffins?

Store them in an airtight container at room temperature for 1-2 days, in the fridge for 3 days or you can freeze them up to 1 month.

Ingredients:

TIME: 10 minutes for preparation, 35 minutes for baking | SERVINGS: 6

150g oat flour
2 big ripe bananas
90 ml soy or other plant or lactose-free milk
2 tbsp agave syrup
1 tsp baking powder
1 tsp baking soda
2 tbsp coconut oil (melted)
100g raspberries (fresh or frozen)
3 tbsp shredded coconut (optional)

Instructions:

Preheat the oven to 180°C.
If you use frozen raspberries, unfreeze them before baking.
Prepare the muffin tins, grease it, and set aside.
Take a mixing bowl, add all dry ingredients – oat flour, baking powder and soda, shredded coconut. Combine all well.
In a separate mixing bowl mash the bananas using a fork, then add milk, agave syrup, and melted coconut oil. Stir all together until you get a smooth mixture.
Mix the wet ingredients with the dry, and combine well, but do not overmix.
Pour the batter into the muffin tins, then top it with raspberries, but don’t mix them into the batter, because then it could get dark blue and the beautiful pink color of raspberries will be ruined.
You can sprinkle them with almond or coconut flakes, chopped nuts, etc.
Bake the muffins for 35 minutes in 180°C until the edges are brown and the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine and I will post it.

Choose healthy! 🙏

healthY BLUEBERRY MUFFINS (SUGAR-FREE)

Super soft, moist, fluffy, and delicious Blueberry muffins are a healthy dessert for any day or holiday, and they also will be perfect for breakfast. Blueberry muffins are healthy because they are refined sugar-free, without white wheat flour and lactose-free. Instead of blueberries, you can also use other berries, such as blackcurrants, I think they will turn out very similar, but only with a slightly different taste. I used fresh blueberries, but you can also use frozen.

Healthy Blueberry Muffins – Sugar-free, Lactose-free, White Wheat Flour Free

You May Also Like: Vegan Mango Muffins or Cherry Muffins With Chocolate

TIME: 10 min preparation, 25 min baking | SERVINGS: 6

Ingredients:

2 tbsp coconut oil
2 tbsp honey or other sweeteners
80g yogurt (lactose-free – optional)
1 egg
60ml plant milk
120g oat or buckwheat flour. I used buckwheat
1 tsp baking soda
1 tsp baking powder
125g blueberries

Ingredients:

Preheat the oven to 185°C.
Take a bowl and mix flour with baking powder and baking soda (all dry ingredients).
Separately mix all wet ingredients – egg, milk, coconut oil (melted), yogurt, and milk.
Combine both mixtures, mix well.
Add 3/4 of all blueberries to the mixture.
Form the muffin tins with the mixture, decorate with the rest blueberries, almond or coconut flakes, or anything you like and have at home.
Bake for 20-25 min in 180°C.