Healthy Muffins Packed with Fruits and Veggies: No Refined Sugar, Macro-Friendly Recipe

Nutrient-Packed Muffins with Fruits and Veggies: A Healthy, Macro-Friendly Recipe

Looking for a nutritious, delicious, and easy-to-make muffin recipe? These muffins are packed with fruits and veggies, contain no refined sugar, and are macro-friendly, making them an excellent choice for a healthy snack or breakfast. With wholesome ingredients like whole wheat flour, oat flour, Greek yogurt, and bananas, these muffins are not only tasty but also filled with nutrients to fuel your day.

Why This Recipe is Nutrient-Packed

These muffins are loaded with vitamins, minerals, and fiber from fruits and vegetables like bananas, carrots, and zucchini. The use of whole wheat and oat flour adds complex carbohydrates and fiber, while Greek yogurt and egg whites provide a good dose of protein. The addition of flax meal and pumpkin seeds boosts the healthy fat content, making these muffins a well-rounded, nutritious option.

Ingredients

• 100 grams whole wheat flour
• 60 grams oat flour
• 40 grams unsweetened applesauce
• 55 grams honey
• 96 grams nonfat Greek yogurt
• 96 grams egg whites
• 25 grams sourdough starter (optional)
• 1 tbsp flax meal
• 2 mashed bananas (174 grams)

Add in the morning if fermenting:

• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 1/5 tsp baking powder
• 1 tsp coconut oil
• 1/8 tsp nutmeg
• 2-3 large carrots (63 grams)
• 1 zucchini (167 grams)

Topping:

• 5 grams shredded unsweetened coconut
• 5 grams coconut sugar
• 25 grams pumpkin seeds

Instructions

1. In a large mixing bowl, combine whole wheat flour, oat flour, mashed bananas, applesauce, sourdough starter, honey, Greek yogurt, egg whites, and flax meal. Cover and let sit for 6 hours or overnight to allow the flavors to meld and to achieve a light fermentation.
2. The next day, grease 12 muffin tins and preheat your oven to 375 degrees.
3. Add the cinnamon, vanilla, salt, baking soda, baking powder, coconut oil, nutmeg, grated carrots, and zucchini to the batter and mix well.
4. Combine the topping ingredients (shredded coconut, coconut sugar, and pumpkin seeds) in a small bowl.
5. Divide the batter evenly into the 12 muffin tins and sprinkle the topping mixture over each muffin.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool before enjoying them on their own or with a spread of nut butter.

Nutrition Facts (Per Muffin)

• 116 calories
• 2.3 grams fat
• 19.8 grams carbs
• 5 grams protein

Health Benefits

These muffins are not only delicious but also packed with nutrients to support your health:

• High in Fiber: Whole wheat flour, oat flour, bananas, and flax meal contribute to a high fiber content, promoting digestive health and keeping you full longer.
• Rich in Vitamins and Minerals: Carrots and zucchini provide essential vitamins and minerals, including vitamin A, potassium, and magnesium.
• No Refined Sugar: Sweetened naturally with honey and bananas, these muffins are free from refined sugar, making them a healthier option for those looking to reduce their sugar intake.
• Macro-Friendly: With balanced macros, these muffins fit well into a healthy diet, providing the right mix of carbohydrates, protein, and fats.

Similar Recipes:

• Honey Corn Muffins with Honey Butter
• Banana Streusel Muffins
• Low-Calorie Brownie Muffins
• Zucchini Banana Muffins
• Chocolate Swirl Banana Muffins

Final Thoughts

Incorporate these nutrient-packed muffins into your meal prep routine for a healthy, convenient, and delicious snack or breakfast option. With no refined sugar and plenty of fruits and veggies, these muffins are a nutritious choice that you can feel good about eating. Give this recipe a try and enjoy the health benefits and great taste of these wholesome muffins!