Easy, Healthy, Yummy muffins

So… everyone knows I love healthy baking. This recipe is a very easy, super healthy and delicious muffins.

They have no flour nor oils, and you can play around with the add-ins. The first time I made these, I mixed 1/2 cup of mini chocolate chips and 1/2 cup of pecans. Almonds and raisins or dried cranberries would also be delicious.

I also changed the mashed banana from the original recipe to make a fall version with pumpkin purée and also some cloves. Let me know how you like it!

The original version comes from Crazy for Crust 


  • 2 eggs
  • 1/2 cup pumpkin purée (or 1 medium mashed banana)
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups old fashioned oats
  • 1 cup cashew milk (or almond, coconut, cow milk)
  • 1 cup mini chocolate chips



  1. Preheat oven at 350F and prepare your muffin pan (either with paper or spray oil. If using paper, you do not need to use the oil).
  2. Whisk the eggs, and add the sugar, pumpkin purée, and vanilla. Stir in the cinnamon, cloves, baking powder, and salt.
  3. Blend in the oats and the cashew milk. Fold in the chocolate chips.
  4. Scoop the muffin mix into the pan. They do not rise much, so you can fill them up almost up to the top.
  5. Bake for 18-20 minutes (or until the oatmeal is browned).
  6. Remove from the oven and let them cool for a few minutes before removing the muffins from the pan.
  7. You can store these in the fridge for 2-3days or freeze them!

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