Here’s My Easy, Healthy and Delicious Muffin Recipe!

One good thing about the fact that we’re all stuck at home right now is that it gives us more of a chance to bake. One bad thing about the fact that we’re all stuck at home right now is that we feel OBLIGATED to bake! But what if I told you…I have a super simple muffin recipe that’s also so delicious, it’s way tastier than desserts that take three times as long to make.

Check out these pics of our family baking time! (The full recipe is included in my Instagram post.)


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Make some healthy muffins with your kiddos this weekend! ⁣We make these ones ALL the time! ❤️ ⁣ {you can just click the little flag icon in the bottom right to save this post for later – OR – you can click the little paper plane icon in the bottom left to send it to a friend who you think may love these} Ingredients⁣ * Nonstick cooking spray (optional)⁣ * 2 cups whole-wheat flour⁣ * 2 tsp baking powder⁣ * ½ tsp baking soda⁣ * ½ tsp sea salt (or Himalayan salt)⁣ * 1 large egg, lightly beaten⁣ * ¼ cup honey⁣ * ¾ cup unsweetened almond milk⁣ * ¼ cup organic coconut oil, melted⁣ * 1½ tsp pure vanilla extract⁣ * 3 medium ripe bananas, mashed Instructions⁣⁣ 1. Preheat oven to 350° F.⁣⁣ 2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.⁣⁣ 3. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside. {we throw in a few chocolate chips!}⁣⁣ 4. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.⁣⁣ 5. Add egg mixture to flour mixture; mix until just blended.⁣⁣ 6. Gently fold in bananas.⁣⁣ 7. Evenly divide batter among prepared muffin cups.⁣⁣ 8. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.⁣⁣ 9. Transfer muffins to rack; cool. ⁣ Nutrition Program Equivalents⁣
½ Purple 1 Yellow 1 tsp.⁣⁣ A great FFC as part of breakfast.

A post shared by M O R G A N R I E G E R (@morgan_rieger) on

After finishing that post, I thought, “It’s great to share a healthy muffin recipe…but it’s even better to share what makes the healthy muffin recipe healthy in the first place.”

So YOU can duplicate it, customize, and mix and match in your own healthy desserts!

First of all, I used whole-wheat flour instead of white flour. I explain a little bit about why whole-wheat is superior in my blog post, “Does Eating Oatmeal Actually Lower Cholesterol?”

A lot of people don’t know exactly why “white” is worse than whole-wheat, they only know that it IS. And I will admit, that was me for a long time too.

While the most important thing is just avoiding it, rather than knowing why it’s bad, I think learning about our bodies (and WHY bad things are bad) is super interesting too!

So then, what exactly is white flour, and why did I use whole-wheat flour instead?
Muffins Coming Out Of The Oven
Photographer: Taylor Grote | Source: Unsplash

Well, white flour is ACTUALLY MADE from whole-wheat!

Yep, it’s not like it comes from a “different type” of grain or anything like that. It’s just that, wheat grain has three layers to it: the bran, the germ, and the endosperm.

But all you really need to know about the whole grain of wheat is that the bran part is where the fiber is, the germ is where the nutrients are, and the endosperm is the largest layer but doesn’t really have much of anything!!

You can probably guess what white flour is made from…Yep! It’s just the endosperm, without any of the valuable nutrition from the bran or the germ.

So, in short, that’s why I use whole-wheat flour in my muffin recipe, instead of white flour!

I also use almond milk instead of whole milk in order to cut down on sugar and calories, and increase vitamin E! And coconut oil is my oil of choice in this healthy muffin recipe, because it actually increases your good cholesterol due to the healthy kind of saturated fat.

Last but not least, I add bananas. And I wrote a whole blog post on why those are healthy!

Please do let me know if you use my recipe, and how you like it. I can basically 100% guarantee that you will LOVE IT!