Superfood Muffins

Moist, tender nutrient-dense Superfood Muffins make a grab-and-go breakfast full of energy for busy bodies. Naturally sweet and cinnamon spiced, they’re delicious and nutritious!

A Super Way to Start the Day

Bring some power to your breakfast with moist, tender nutrient-packed Superfood Muffins. Almond flour, oats, chia seeds and flax with the sweetness of shredded apple and the warmth of cinnamon spice. They’re incredibly simple to make and a truly delicious grab-and-go breakfast option the whole family will enjoy.

The Healthier Breakfast Option

I love to keep a variety of healthier muffins on rotation for the kids to grab for breakfast or a snack. Zucchini muffins are a summer favorite at our house and we can definitely count on my Healthier Double Chocolate Muffins to cure a chocolate craving, while Banana Chocolate Chip Muffins reign supreme. There’s never not a batch in the house.

These Superfood Muffins are not only healthier option because they don’t have oil or sugar, they’re a powerhouse of nutrition. Protein, fiber, Omega-3 fatty acids, vitamins and minerals. And there’s no sacrificing flavor here, folks. These muffins are spiced with cinnamon and full of delicious texture and flavor. You’re going to love them at first bite.

Inspired by My Favorite Spa Breakfast Treat

I was inspired to create this recipe because during my stays at Lake Austin Spa Resort, I completely fell in love with their superfood muffins. They quickly become part of my daily ritual while there — I’ll enjoy one with breakfast, pack another to take on a hike, and then savor one in the afternoon when I need a nourishing pick-me-up. Every visit, I look forward to Lake Austin Spa’s superfood muffins so much that I knew I had to recreate them at home. Now, I can bake a batch anytime and enjoy that same satisfying, comforting, and energizing treat on even the busiest days.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Almond flour: provides a moist, slightly nutty base that’s gluten-free, higher in protein, and gives tenderness instead of chewiness. You can substitute the almond flour with oat flour (for nut-free), whole wheat flour (for more structure), or all-purpose flour (but the muffins will be less moist).
• Quick cooking oats: adds texture, a bit of chew and helps absorb moisture to balance the apple and yogurt.
• Ground flaxseed: adds fiber, omega-3s and a nutty flavor. It also helps bind slightly, though not as strongly as the eggs. You can substitute the flaxseed with hemp hearts or just leave them out.
• Chia seeds: provide crunch, fiber and binding when they absorb liquid. You can substitute the chia seeds with poppy seeds (for crunch but not binding), sunflower seeds (chopped, for crunch), or more flax if you want smoother texture.
• Ground cinnamon: adds warmth and flavor that complements the apple and honey so well. You could use pumpkin pie spice, nutmeg or cardamom instead, for a twist.
• Baking powder: leavening agent that makes the muffins rise and stay fluffy.
• Baking soda: leavening agent that helps neutralize the acidity from the yogurt and apple; and gives the muffins an extra lift.
• Kosher salt: enhances the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Large eggs: bind ingredients, adds structure and aids in rising. You can substitute the eggs with flax eggs (2 Tbsp ground flax + 5 Tbsp water), 1/4 cup applesauce for each egg, or 1/4 cup mashed banana for each egg.
• Unrefined coconut oil (if thick, melt and slightly cool first): adds moisture, richness and a mild coconut flavor while keeping the muffins super soft. You can substitute the coconut oil with olive oil, avocado oil, melted butter, or neutral oil like canola or vegetable oil. Applesauce also works as a substitute, but the muffins will be less rich.
• Plain Greek yogurt: adds moisture, tang, and protein while helping with tenderness. You can use a whole milk or non-fat Greek yogurt.
• Honey: a natural sweetener that adds moisture and flavor. You can substitute with maple syrup, agave or date syrup, if desired.
• Vanilla extract: boosts flavor and warmth. You can use almond extract (consider less because it has a stronger flavor), maple extract, or omit if needed.
• Apple (grated with skin on): adds natural sweetness, moisture, texture, and extra fiber with the peel. You can substitute the apple with grated pear, zucchini, carrot, or even mashed banana (banana will add more sweetness though).

Supplies:

• 12-cup muffin pan
• Muffin liners or nonstick cooking spray
• Large mixing bowl
• Whisk
• Wire cooling rack

How to Make Superfood Muffins

• Whisk until smooth.
• Fold the wet ingredients into the dry mixture until just combined.
• Gently stir in the grated apples.

• Spoon the batter evenly amongst the prepared muffin cups, filling each about 3/4 full.

• Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Storage

Store muffins in an airtight container on the counter for up to 3 days, or in the refrigerator for up to a week.

Enjoy leftover muffins at room temperature or reheat for 15-20 seconds in the microwave to warm throughout.

To freeze the muffins, let cool completely and then wrap each muffin tightly in plastic wrap before placing in a freeze-safe plastic bag or container to store in the freezer for up to 3 months. Thaw loosely covered at room temperature for a few hours before enjoying.

Pro tip: If you know you’ll be grabbing them for busy mornings or snacks, freeze individually so they’re easy to pull out one at a time.

If you make my Superfood Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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