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Healthy “Kitchen Sink” Muffins

hands grabbing muffins

When I make these muffins for my kids I 100% call then cupcakes. I try to be a fun mom like that!

They gobble them up and ask for seconds and I’m happy to oblige because these healthy little muffins are full of all the good stuff AND NO SUGAR. They’re sweetened with dates and fruit and are truly delicious. I even have one with a shmear of butter or cream cheese – that really takes it up a notch.

I’ve nicknamed them “kitchen sink” muffins because it seems you toss in everything but the kitchen sink! Perhaps even better, you don’t add a lot of dishes to the actual kitchen sink when making them because the ingredients are all mixed in a blender.

Ten minutes of prep and blending and then a little baking and just like that you have the perfect, healthy snack for you and the kids!

Muffin Ingredients

  • 1/2 cup dried mission fig dates
  • 3 bananas
  • 10 baby carrots
  • 1/2 cup coconut oil, melted
  • 1/2 cup Greek yogurt, flavored is fine … we love maple
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt

Directions

Preheat your oven to 350 degrees and prepare a muffin tin with liners.

In a high-powdered blender (like a Vitamix) blend dates, bananas, carrots, and coconut oil. Layer them in that order for the most effective blending.

Add in yogurt, eggs, and vanilla. Blend well and then add the dry ingredients. Use a blender tamper to push the dry ingredients down so they’re fully incorporated into the batter.

Spoon into 12 regular size muffin liners and bake for 25 minutes.

muffin mix in bowl

Healthy “Kitchen Sink” Muffins

Healthy "Kitchen Sink" Muffins recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Servings 12 muffins
Calories 213 kcal

Ingredients
  

  • 1/2 cup fig dates
  • 3 bananas
  • 10 baby carrots
  • 1/2 cup coconut oil melted
  • 1/2 cup greek yogurt
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt

Instructions
 

  • In a high-powdered blender (like a Vitamix) blend dates, bananas, carrots, and coconut oil. Layer them in that order for the most effective blending.
  • Add in yogurt, eggs, and vanilla. Blend well and then add the dry ingredients. Use a blender tamper to push the dry ingredients down so they’re fully incorporated into the batter.
  • Spoon into 12 regular size muffin liners and bake for 25 minutes.

Nutrition

Calories: 213kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 8gTrans Fat: 1gCholesterol: 28mgSodium: 224mgPotassium: 239mgFiber: 3gSugar: 7gVitamin A: 1210IUVitamin C: 3mgCalcium: 95mgIron: 1mg
Keyword muffins
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