Better-for-you Muffin Recipe

Better-for-you Muffin Recipe is so yummy. It’s hard to believe these muffins are good for you. Bake them and enjoy them, then freeze the leftovers for a healthy meal on the go!

Once I decided to run another Half Marathon, I knew I had to get serious about nutrition. After all, as much I as say I’m 29 years old. And, as good as I feel, the truth is I’m a few years older. At 29, I could eat and drink what I wanted and it didn’t have a huge effect on my training. It (ahem) nutrition is key to get the race time I want.

Better-for-you Muffin Recipe

These Healthy Pre-race Muffins Recipe are loaded with vitamins and nutrients. They’re delicious too! Do you know a little secret? They taste like carrot cake! Well, carrot cake without the frosting. But, they are wonderful!

Healthy Pre-race Muffins Recipe isn’t just for pre-race days. They make a deliciously filling on-the-go breakfast any day of the week! They are loaded with zucchini, carrots, and dates. As well, you can freeze them grab one on the way out the door and after your workout or mid-morning snack they’ll be thawed out and perfect.

You may also enjoy these healthy recipes

Better-for-you Muffin Recipe Tips

1. If you prefer you can use two cups of almond meal for the all-purpose flour.
2. You can add 1/2 cup of walnuts or almonds.
3. Dates, raisins, dried cranberries, or dark chocolate chips can be used.
4. Furthermore, I had roasted carrots leftover from dinner that I used. I pulsed those in a mini-food processor and used them in this recipe. You can use finely grated raw carrots.
5. As well, I used 1/2 cup agave syrup. You can substitute maple syrup or honey.
6. Amp up the protein by adding one tablespoon unflavored protein powder to the muffins.
7. Finally, I used 3 tablespoons of butter (salted) and 3 tablespoons of coconut oil. You can use all butter or all coconut oil. Using salted butter is a personal preference, you can use salted or unsalted.

Conclusion

While you’re checking out these better-for-you muffins, try these recipes too

1. Small Batch Chocolate Chip Muffin
2. Healthiest Blueberry Muffins
3. Bacon Chile Cornbread Muffins
4. Strawberry Muffins with Almond Milk 
5. Baked Blueberry Oatmeal Cups (reader favorite)
6. 18+ Grab and Go Breakfasts
7. PINEAPPLE COBBLER OVERNIGHT OATS
8. Pecan Pie Muffins
9. FRESH ZUCCHINI TART
10. QUICK BLUEBERRY MUFFINS

Better-for-you Muffin Recipe

A healthy alternative to breakfast heavy in fat.

Author: Paula

5 from 9 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12 servings

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Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped dates
• 3 large eggs beaten
• 1 cup zucchini grated, about 1 zucchini
• 1 cup carrots grated, roasted or raw, about 2 carrots
• 3 tablespoons butter melted
• 3 tablespoons coconut oil in liquid form
• 1/2 cup agave syrup
• 1 teaspoon pure vanilla extract

Instructions

• Line a standard-sized muffin tin with cupcake liners.
• Place the oven rack in the middle position and preheat to 350 degrees F.
• In a large bowl combine flour, oats, cinnamon, nutmeg, soda, salt, and dates.
• In another bowl, mix the eggs, zucchini, carrots, butter, coconut oil, syrup, and vanilla. 
• Add wet ingredients to the dry ingredients.
• Mix until combined. The batter will be thick.
• Using a spring-release scoop, fill the cupcake liners to the top.
• Bake for 18 to 22 minutes. 
• For substitutions see post above

Nutrition

Calories: 214kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 243mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1967IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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