Power Muffins

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A hearty muffin to get your day started right. These muffins are flexible. To make them gluten-free simply replace the spelt flour with oat flour. You can mix up the type of fruit you use in them and even add cinnamon for a bite of spice.

Healthy Power Muffins

You wouldn't know that these muffins are healthy if I hadn't told you. The combination of flours really do the trick.
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Cuisine: Traditional Recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 People
Author: Tara Wright



  • Preheat oven to 350 degrees.
  • Prepare cupcake pan with muffin liners or grease pan well using coconut oil.
  • In a large mixing bowl, combine flour, oats, baking soda, chia seed and dried fruit and stir to combine.
  • In a 3 cup bowl, combine vanilla, almond, stevia, honey, banana and milk of choice and blend until smooth with a whisk or fork.
  • In the large mixing bowl, make a well in the dry ingredients. Pour in the wet ingredient mixture and stir until just combined. Do NOT overmix. The batter should be lumpy you should still be able to see the flour not quite mixed in.
  • Using a 1/4 c measuring cup, scoop the batter into lined muffin cups.
  • Bake at 350 degrees for 25 minutes, checking towards the end of the baking cycle for doneness by tapping on the center of the muffin. Cool on wire-­racks and enjoy.
  • These freeze well, we tend to freeze them. They defrost on the counter while we get ready for the day or we pop them back in the oven for that just­-baked taste.

Optional Add In's

  • Raw chopped walnuts, cashews, almonds or pecans
  • Coconut flakes
  • 1 tsp cinnamon (add to dry ingredients)
  • To make gluten free substitute spelt flour with oat flour.


Calories: 212kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 276mg | Potassium: 97mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1% | Vitamin C: 8% | Calcium: 3% | Iron: 12%

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