6 Healthy, Eat Clean Muffin Recipes!

Who doesn't love a good muffin for breakfast? While it's okay to indulge in the "real thing" every once in a while, we suggest to try and make your own! The muffins you find in bakeries and coffee shops are loaded with sugar! We've put together our top 6 healthy muffin recipes for you in one post! These are all so good we have a hard time not eating all the batter before we actually bake them!

Banana Muffins

Blueberry Crumb Cake Muffins

Pumpkin Cranberry Protein Muffins

Protein-Packed Blueberry Muffins

Cranberry Banana Muffins

Okay, so maybe this last one isn't one of the sweet, savory muffins we are used to but it's one of our most popular recipes and a great grab-and-go breakfast option!

Egg Quiche Muffins

Which one is your favorite?

- Whitney

Gluten Free Blueberry Burst Oatmeal Bake

This is the perfect breakfast when paired with a source of protein such as eggs or a protein shake. It's so hard not to eat it all right out of the oven!

Watch how to make our Blueberry Burst Oatmeal Bake

Clean Eat Recipe: Gluten Free Blueberry Burst Oatmeal Bake

Ingredients:

• 1 cup Gluten Free Rolled Oats
• 1 cup Gluten Free Quick Cooking Oats
• 1/4 cup Gluten Free Oat Flour (optional)
• 1/4 cup Stevia in the Raw
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 Tbsp Pure Maple Syrup or Honey (optional)
• 1/2 tsp Pure Vanilla Extract (avoid HFCS)
• 2 Egg Whites
• 1/2 cup Unsweetened Almond Milk
• 1 cup Organic Blueberries (we use frozen blueberries)

Directions:

1. Preheat oven to 350 degrees

2. Spray 8" pan with non stick spray (we use an olive oil mister)

3. Combine all ingredients, except blueberries, and mix thoroughly

4. Once ingredients are combined, fold in blueberries

5. Bake for 20 minutes or until lightly browned on top

6. Enjoy!

Tips:

You can make this with all quick oats but the rolled oats just give it a yummy crunch!

Gluten Free Blueberry Burst Pancakes (For One)!

You will not believe how good these are! They are our newest obsession. We usually have them post workout or for breakfast...okay, really whenever we want! They are SO easy to make and turn out so fluffy! They are clean eating approved and can easily be made gluten free by using gluten free oats. Pair these with a protein shake or eggs for a complete meal! The following recipe is one serving and usually makes 2-3 pancakes. This recipe can be easily doubled for two people.

GLUTEN FREE BLUEBERRY BURST PANCAKES
 

Ingredients:

• 1/3 cup gluten free oat flour
• 3 Tbsp unsweetened vanilla almond milk
• 3 Tbsp pasteurized egg whites
• 1/4-1/2 cup frozen organic blueberries
• 1 tsp coconut oil, melted (plus a small amount to coat the pan)
• 1/4 tsp pure vanilla extract (avoid HFCS)
• 1 Tbsp Stevia in the Raw
• less than 1/4 tsp baking powder
• less than 1/4 tsp salt

Directions:

1. Spread light coat of coconut oil over pan and turn on medium-high heat

2. Combine all ingredients in a mixing bowl using a fork or whisk

3. Once pan is heated, add pancake batter to pan

4. Cook until heated through and slightly brown, approx 2-4 min on each side

5. Top with syrup or honey, if desired (they are really good without any extra toppings)

This usually makes 3 pancakes for me but you can add more almond milk if you don't want yours as fluffy and it could make more. Best of all, this is one serving!

Macros (per serving, using 1/2 cup blueberries)