4 Simple Healthy Muffin Recipes To Make Your Mornings Easy

Try these fabulous recipes, share with your family, and choose which one to keep ready for quick snacks or breakfast!

All of these recipes are vegan, gluten-free, dairy-free, soy-free, etc with simple, wholesome, nutritious ingredients.

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Apple Cranberry Muffins 

These muffins are perfect for on the go! Apples give a lovely sweetness and amazing nutrients, while cranberries add the perfect tart balance and a powerhouse of Vitamin C and antioxidants. Make a large batch and freeze them for an easy breakfast all week long!

Ingredients

• 2 cups buckwheat and/or millet
• 2 TBSP golden Flax seed
• 1 c sugar rapidura or raw sugar cane
• 1 tsp Himalayan Sea salt
• 1 tsp baking soda
• 2 c water
• 1 c cranberries and 2 c chopped apple
• 2 TBSP lime juice
• 1 c of raw Pecans/walnuts

Extras to fold in at the end:

• 1/4 c raw sunflower seeds
• 1/2 c chopped cranberries
• 1/4 c shredded apple

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Blend buckwheat and/or millet and flax seed. Dump into mixing bowl.
3. Blend sugar, pecans/walnuts, salt, baking soda. Dump into mixing bowl.
4. Blend water, cranberries, chopped apple and lime juice in blender. Dump in mixing bowl.
5. Stir all ingredients together in the mixing bowl. Pour into bread pan or muffin tins.
6. Bake for 25 min at 350.
7. Let cool and enjoy!

Blueberry Pear Buckwheat Muffins

• 1 c buckwheat
• 1 c millet
• 2 TBSP golden Flax seed
• 1 c sugar (rapidura or raw sugar cane)
• 1 tsp Himalayan Sea salt
• 1 tsp baking soda
• 2 c water
• 2 c wild blueberries (Optional: 1 cup wild blueberries, 1 cup fresh cranberries)
• 2 c chopped pears
• 2 TBSP lime juice
• 1 c of raw macadamia nuts or raw pecans

Extras to fold in:

• 1/2 of wild blueberries
• 1/4 hemp seeds
• 1/4 shredded organic coconut

1. Preheat oven to 350 degrees.
2. Blend buckwheat, millet and flax seed. Dump into mixing bowl.
3. Blend sugar, macadamia nuts or pecans, salt, baking soda. Dump into mixing bowl.
4. Blend water, wild blueberries, pears and lime juice in blender. Dump in mixing bowl.
5. Stir all ingredients together in the mixing bowl. Pour into bread pan or muffin tins.
6. Bake for 25 min at 350.
7. Let cool and enjoy!

Apricot and Pineapple Morning Muffins

• 2 cups buckwheat and/or millet
• 2 TBSP golden Flax seed
• 1 c sugar (rapidura or raw sugar cane)
• 1 tsp Himalayan Sea salt
• 1 tsp baking soda
• 2 c water or coconut milk
• 2 apricots (frozen or fresh)
• 1 c of chopped pineapple
• 2 TBSP lime juice
• 1 c of raw macadamia nuts

Extras to fold in at the end (optional):

• 1/4 c finely chopped pineapple
• 1/4 c chopped raw macadamia nuts
• 1/4 c shredded coconut
• 1/4 c chopped cranberries

1. Preheat oven to 350 degrees.
2. Blend buckwheat and/or millet and flax seed. Dump into mixing bowl.
3. Blend sugar, macadamia nuts, salt, baking soda. Dump into mixing bowl.
4. Blend water, apricots, pineapple and lime juice in blender. Dump in mixing bowl.
5. Stir all ingredients together in the mixing bowl. Pour into bread pan or muffin tins.
6. Bake for 25 minutes.
7. Let cool and enjoy!

Banana Walnut Muffins

• 2 cups buckwheat and/or millet
• 2 TBSP golden Flax seed
• 1 c sugar (rapidura, coconut sugar or raw sugar cane)
• 1 tsp Himalayan Sea salt
• 1 tsp baking soda
• 2 c water
• 3 bananas or any kind of fruit equivalent to that amount
• 2 TBSP lime juice
• 1/2 cup walnuts or pecans
• 1/2 cup fresh cranberries

1. Preheat oven to 350 degrees.
2. Blend buckwheat and/or Millet and flax seed. Dump into mixing bowl.
3. Blend sugar, walnuts, salt, baking soda. Dump into mixing bowl.
4. Blend water, banana, cranberries and lime juice in blender. Dump in mixing bowl.
5. Stir all ingredients together in the mixing bowl. You can also add sunflower seeds, hemp seeds, shredded coconut, wild blueberries, etc. Pour into bread pan or muffin tins.
6. Bake for 25 min at 350.
7. Let cool and enjoy!

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