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Healthy muffins on a plate.
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Healthy Muffins for Kids

These healthy muffins for kids are great for grab-and-go breakfast, lunchbox or snacks. They're filled with wholesome ingredients for a nutritious tasty treat.
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 12 servings
Calories 354kcal
Author Yumna Jawad


For the sweet muffins

For the savory muffins

  • 1 cup grated zucchini
  • 1 cup shredded cheddar cheese


  • Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners).
  • In a medium bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
  • In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
  • Fold the wet ingredients into the dry ingredients, and use a silicone spatula to mix until just combined. Don’t over mix. Divide the batter into the two bowls to add in the mix-in's.
  • Gently fold in the creamy peanut butter and strawberry jam for sweet muffins, or the grated zucchini and cheddar cheese for savory muffins. Divide the batter evenly between the muffin cups.
  • Bake the muffins in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.



The nutrition label is for 1 muffin from the full batch using both mix ins.
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
  • Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
  • Instead of oil, you can use applesauce.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.


Serving: 1muffin | Calories: 354kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 271mg | Potassium: 176mg | Fiber: 1g | Sugar: 14g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg