holiday low sodium muffin recipes

The holiday season is the perfect time to indulge in delicious treats and bake up a storm.

However, if you’re watching your sodium intake, you may be wondering how to enjoy those festive muffins without overdoing it on salt.

Good news! We’ve got you covered with over 25 holiday low sodium muffin recipes that are both flavorful and heart-healthy.

From the warm spices of cinnamon and nutmeg to the tangy zest of citrus fruits, these recipes prove that you don’t need to compromise on taste to maintain a low-sodium diet.

Whether you’re baking for family gatherings or preparing a cozy breakfast for yourself, these muffins are the perfect holiday treat for everyone to enjoy—guilt-free!

25+ Delightful Holiday Low Sodium Muffin Recipes to Try Today

These 25+ holiday low sodium muffin recipes will let you enjoy all the holiday goodness without the worry of high sodium content.

Each recipe is crafted to bring you the best of festive flavors while keeping health in mind.

From sweet fruit-filled muffins to nutty delights, these muffins make for perfect gifts, snacks, or breakfast options that are sure to impress your guests.

Plus, with whole grains, fresh fruits, and natural sweeteners, they’re packed with nutrients, making them a healthier alternative to traditional holiday baked goods.

Cinnamon Apple Spice Muffins

These cinnamon apple spice muffins are perfect for holiday mornings or cozy gatherings. With the natural sweetness from apples and the warm flavors of cinnamon and nutmeg, they are a delightful treat without the added sodium. Ideal for those looking to reduce their sodium intake while enjoying a festive snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup unsweetened applesauce
• 1 large apple, peeled and chopped
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/4 cup almond milk (or any milk alternative)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 tsp baking powder (low-sodium)
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine whole wheat flour, oats, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, whisk together applesauce, honey, egg, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped apple pieces.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These cinnamon apple spice muffins are a perfect blend of comforting flavors, ideal for anyone looking to reduce sodium without sacrificing taste. The use of whole wheat flour and oats adds a bit of fiber, while apples provide natural sweetness and moisture. They’re not overly sweet, but still festive enough for the holidays.

The muffins are soft, fragrant, and have just the right balance of cinnamon and apple flavors. With no added salt and natural sweetness from honey or maple syrup, these muffins offer a guilt-free treat. You can store them in an airtight container for up to three days, or freeze them for future holiday mornings when you need a quick snack that’s both satisfying and healthy.

Holiday Pumpkin Spice Muffins

A true holiday classic, these pumpkin spice muffins are perfect for Thanksgiving or Christmas. With the rich flavor of pumpkin and a touch of spice, these muffins offer warmth and comfort. The best part? They’re low in sodium but full of flavor, so you can indulge without the worry.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1 1/2 cups whole wheat flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup almond milk (or any milk alternative)
• 1 tsp vanilla extract
• 1/4 cup olive oil or melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda.
3. In another bowl, beat the eggs and then add the pumpkin puree, maple syrup, almond milk, vanilla extract, and oil. Mix until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pumpkin spice muffins are incredibly moist, full of seasonal flavors, and perfect for the holidays. The use of canned pumpkin gives them a rich, satisfying texture, and the warm spices bring out the essence of the season. They’re a great option for anyone looking to enjoy holiday flavors with less sodium.

These muffins not only offer a festive taste but also provide a source of vitamin A from the pumpkin. The natural sweetness of maple syrup or honey ensures they aren’t overly sugary. Whether served at a holiday brunch or wrapped as a gift, these muffins will impress guests and family alike.

Cranberry Orange Muffins

Cranberry orange muffins are a vibrant and tangy addition to any holiday breakfast or brunch. The tartness of the cranberries combined with the citrusy zing of orange creates a refreshing, festive flavor. These muffins are low in sodium and packed with antioxidants, making them a nutritious and delicious option for holiday mornings.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond meal (optional for added texture)
• 1/2 cup fresh cranberries, chopped
• 1/4 cup fresh orange juice
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• Zest of 1 orange

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, almond meal (if using), baking powder, baking soda, and orange zest.
3. In a separate bowl, whisk the eggs, orange juice, honey, applesauce, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped cranberries.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These cranberry orange muffins are an excellent choice for anyone looking for a bright, flavorful muffin that’s not loaded with sodium. The citrusy flavor of orange pairs beautifully with the tartness of the cranberries, making each bite refreshing and satisfying.

These muffins are a great way to bring some holiday cheer to your table. The whole wheat flour provides fiber, while the cranberries offer antioxidants. The absence of added sodium means these muffins are heart-healthy, allowing you to indulge in a guilt-free treat. They can be made ahead of time and stored in an airtight container for up to three days, or frozen for later enjoyment.

Gingerbread Muffins

These gingerbread muffins bring the warm, spicy flavors of gingerbread to your holiday baking with a healthy twist. Made with whole grains and sweetened naturally, these muffins are low in sodium but rich in the traditional gingerbread spices, making them a delightful and festive treat for the holidays.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup molasses
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (or any milk alternative)
• 2 large eggs
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/4 tsp vanilla extract
• 1 tbsp ground flaxseed (optional, for extra fiber)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves, and flaxseed (if using).
3. In another bowl, whisk the eggs, molasses, applesauce, almond milk, and vanilla extract until smooth and well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These gingerbread muffins have all the flavors of a classic gingerbread cookie, but without the excess sugar or sodium. The molasses adds richness and a deep sweetness, while the spices create that warm, holiday flavor. They’re perfect for breakfast, an afternoon snack, or as part of a holiday spread.

With their combination of whole wheat flour and flaxseed, these muffins also offer a boost of fiber, making them a filling and nutritious option. They can be stored for up to 3 days or frozen for future holiday enjoyment, ensuring that you can always have a healthy holiday snack ready to go.

Banana Nut Muffins

These banana nut muffins are a perfect holiday breakfast option, offering a healthy, low-sodium alternative to the traditional sweet treats. The natural sweetness of ripe bananas combined with the crunch of nuts makes these muffins both satisfying and flavorful, without relying on excess salt or sugar.

Ingredients:

• 1 1/2 cups whole wheat flour
• 2 ripe bananas, mashed
• 1/4 cup chopped walnuts or pecans
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the whole wheat flour, baking powder, baking soda, cinnamon, and chopped nuts.
3. In a separate bowl, mash the ripe bananas and mix with honey, applesauce, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These banana nut muffins are a delicious and nutritious holiday treat. The bananas provide natural sweetness and moisture, while the nuts add a satisfying crunch. They’re great for those who want to reduce their sodium intake while still enjoying a flavorful and filling snack.

Packed with potassium, fiber, and healthy fats from the nuts, these muffins make for a perfect energy-boosting breakfast or snack. They’re easy to store in an airtight container for a few days or freeze them for later, making them a practical and tasty holiday option.

Pecan Pie Muffins

If you love the rich, buttery taste of pecan pie but want a healthier, low-sodium version, these pecan pie muffins are a fantastic choice. They capture the flavor of a classic pecan pie in muffin form, using wholesome ingredients that are both flavorful and lower in sodium.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder (low-sodium)
• 1/4 tsp baking soda
• Pinch of salt (optional, as the pecans provide natural flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and chopped pecans.
3. In a separate bowl, beat the eggs, maple syrup, applesauce, and vanilla extract until smooth and well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pecan pie muffins are a delightful holiday treat with the nutty, caramelized flavor of pecan pie, but without all the added sugar or sodium. The maple syrup provides a natural sweetness, while the pecans contribute both flavor and texture.

These muffins are a perfect balance of richness and lightness, with healthy fats from the pecans and fiber from the whole wheat flour. They can be stored for up to 3 days or frozen for later, making them a convenient and festive option for holiday gatherings or a quiet, cozy day at home.

Apple Cinnamon Oat Muffins

These apple cinnamon oat muffins are a perfect blend of hearty oats and sweet apple flavors, making them a great choice for holiday mornings. They are soft, fragrant, and packed with fiber, all while being low in sodium and naturally sweetened. This muffin recipe makes a great addition to any holiday spread or a quick, wholesome breakfast.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/2 cup unsweetened applesauce
• 1 large apple, peeled and diced
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/4 cup almond milk (or any milk alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine oats, whole wheat flour, cinnamon, nutmeg, baking powder, and baking soda.
3. In another bowl, whisk together applesauce, maple syrup, eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apple pieces.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These apple cinnamon oat muffins are soft and filling, offering the perfect balance of sweet and spiced flavors for the holiday season. The oats provide a chewy texture, and the apples give a burst of freshness in every bite. With no added salt and natural sweeteners, they’re a healthier option for those looking to enjoy a wholesome muffin.

Packed with fiber and nutrients, these muffins are not only tasty but also a good choice for a satisfying breakfast or snack. They can be stored for up to 3 days in an airtight container or frozen for later enjoyment, making them an easy-to-make and convenient holiday treat.

Sweet Potato Maple Muffins

Sweet potato maple muffins are a holiday favorite with their soft texture and natural sweetness. The rich flavor of sweet potato combined with the warmth of maple syrup makes for a delightful muffin that’s perfect for the season. Plus, they are low in sodium, so you can enjoy them guilt-free.

Ingredients:

• 1 cup mashed sweet potato (cooked)
• 1 1/2 cups whole wheat flour
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together whole wheat flour, cinnamon, nutmeg, baking powder, and baking soda.
3. In a separate bowl, mix the mashed sweet potato, maple syrup, applesauce, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These sweet potato maple muffins are a nutritious and flavorful treat, perfect for the holiday season. The sweet potato provides natural sweetness and moisture, while the maple syrup adds a rich, comforting flavor. These muffins are low in sodium and refined sugars, offering a healthier option without compromising on taste.

The muffins are moist and flavorful, with the spices adding depth to the overall taste. They’re a great addition to any holiday breakfast or dessert table and can be stored in an airtight container for up to 3 days or frozen for later use.

Coconut Lime Muffins

These coconut lime muffins are a tropical twist on your typical holiday muffin. The combination of coconut and lime brings a refreshing and zesty flavor, making these muffins light, airy, and naturally sweetened. They are low in sodium and perfect for those who want a unique, festive treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup shredded unsweetened coconut
• 1/2 tsp baking powder (low-sodium)
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 1/4 cup maple syrup or honey
• 1/2 cup coconut milk (or any milk alternative)
• 2 large eggs
• 1/2 tsp vanilla extract
• Zest and juice of 1 lime

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together whole wheat flour, shredded coconut, baking powder, baking soda, and salt (if using).
3. In another bowl, whisk together maple syrup, coconut milk, eggs, vanilla extract, lime zest, and lime juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These coconut lime muffins are a refreshing, light option for your holiday treats. The combination of coconut and lime offers a tropical flavor profile that’s both bright and satisfying. With natural sweeteners like maple syrup and coconut milk, they provide a guilt-free indulgence that’s low in sodium.

The muffins are tender and slightly sweet, with a hint of tartness from the lime. They make for a great snack or breakfast, and their tropical flavor makes them stand out among traditional holiday treats. They can be stored for up to 3 days in an airtight container or frozen for longer storage, making them an easy and delicious option for the holiday season.

Carrot Orange Muffins

These carrot orange muffins offer a delightful combination of sweet, tangy, and spiced flavors. The carrots provide natural sweetness and moisture, while the orange zest and juice add a burst of citrus freshness. This low-sodium recipe makes for a healthy, flavorful muffin, perfect for the holiday season.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/4 tsp salt (optional)
• 1 cup grated carrots
• 1/2 cup maple syrup or honey
• 1/2 cup unsweetened applesauce
• 2 large eggs
• Zest and juice of 1 orange
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, and salt (if using).
3. In another bowl, mix the grated carrots, maple syrup, applesauce, eggs, orange zest, orange juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These carrot orange muffins are bursting with flavor and nutrients. The carrots provide a natural sweetness, while the orange zest and juice add a refreshing citrusy note. With whole wheat flour and maple syrup as the base, these muffins are a healthier alternative to traditional sugary treats. They are great for breakfast, brunch, or as a snack.

These muffins are moist, tender, and filled with vitamins and fiber, thanks to the carrots and whole wheat flour. They make a nutritious and satisfying holiday treat, and they can be stored for up to 3 days in an airtight container or frozen for later enjoyment.

Pumpkin Spice Muffins

Pumpkin spice muffins are a classic fall and holiday treat, combining the sweet, earthy flavors of pumpkin with the warmth of cinnamon, nutmeg, and cloves. These muffins are low in sodium and naturally sweetened, making them a healthier alternative to traditional pumpkin muffins without sacrificing flavor.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, cinnamon, nutmeg, cloves, baking powder, and baking soda.
3. In another bowl, mix the canned pumpkin puree, maple syrup, applesauce, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pumpkin spice muffins are a warm, comforting holiday treat. The pumpkin adds natural sweetness and moisture, while the spices provide that cozy fall flavor. With whole wheat flour and a touch of maple syrup, these muffins are much healthier than traditional versions, with no added salt.

These muffins are perfect for breakfast, snacks, or dessert during the holiday season. They are not only low in sodium but also packed with fiber and vitamins, thanks to the pumpkin and whole wheat flour. They can be stored for up to 3 days or frozen for longer storage, making them a practical and delicious option for holiday gatherings or as a cozy treat at home.

Almond Cherry Muffins

These almond cherry muffins combine the nutty flavor of almonds with the sweet-tart taste of cherries, creating a festive and flavorful muffin. With a low-sodium recipe and natural sweeteners, they are the perfect balance of healthy and indulgent.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup sliced almonds
• 1/2 cup dried cherries (unsweetened)
• 1/2 tsp baking powder (low-sodium)
• 1/4 tsp baking soda
• 1/4 tsp ground almond extract (optional)
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened almond milk (or any milk alternative)
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine whole wheat flour, sliced almonds, dried cherries, baking powder, and baking soda.
3. In another bowl, whisk together maple syrup, almond milk, eggs, almond extract (if using), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These almond cherry muffins are a deliciously festive treat with a beautiful balance of sweetness from the cherries and nuttiness from the almonds. The whole wheat flour adds a nutritious element, while the almonds provide a satisfying crunch. With no added salt or excessive sugar, these muffins are a healthier option for holiday celebrations.

The almonds and cherries offer healthy fats and antioxidants, making these muffins not only tasty but also beneficial. They’re perfect for breakfast, dessert, or as a snack throughout the holiday season. These muffins can be stored for up to 3 days or frozen for later use, making them an easy and convenient choice for holiday treats.

Zucchini Lemon Muffins

These zucchini lemon muffins are a fresh, light treat that blends the mild flavor of zucchini with the bright zest of lemon. Perfect for the holiday season, they are low in sodium and naturally sweetened, making them a healthy yet delicious option for breakfast or dessert. The zucchini adds moisture while keeping the muffins light and fluffy, and the lemon provides a refreshing tang.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/4 tsp salt (optional)
• 1 cup grated zucchini (about 1 medium zucchini)
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the whole wheat flour, cinnamon, baking powder, baking soda, and salt (if using).
3. In another bowl, mix the grated zucchini, lemon zest, lemon juice, maple syrup, applesauce, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These zucchini lemon muffins are refreshing and moist, with a perfect balance of sweetness and citrusy tang. The zucchini provides moisture without altering the flavor too much, while the lemon adds a burst of freshness. These muffins are low in sodium and refined sugars, making them a healthy option to enjoy during the holidays.

These muffins are soft, light, and flavorful, with the added benefit of being high in fiber from the zucchini and whole wheat flour. They make a great snack or a bright addition to any holiday breakfast spread. Store them in an airtight container for up to 3 days, or freeze them for later enjoyment.

Pear Spice Muffins

These pear spice muffins bring the warm, cozy flavors of fall with their blend of cinnamon, nutmeg, and fresh pears. The pears add natural sweetness and moisture, making the muffins soft and tender. This low-sodium recipe offers a healthy option without compromising on flavor, perfect for a holiday treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder (low-sodium)
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 2 large pears, peeled and diced
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, and salt (if using).
3. In another bowl, mix the maple syrup, applesauce, eggs, and vanilla extract until smooth.
4. Gently fold in the diced pears.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pear spice muffins are a delicious, fragrant treat with the perfect balance of sweet pears and warm spices. The natural sweetness of the pears allows you to reduce the amount of added sugar, making these muffins a healthier choice for the holidays. The whole wheat flour adds fiber and nutrients, making them even more satisfying.

The muffins are soft, light, and perfect for a cozy holiday breakfast or snack. They can be stored in an airtight container for up to 3 days, or frozen for future enjoyment. These muffins make an ideal addition to any holiday gathering or as a special treat for yourself and your family.

Banana Pecan Muffins

Banana pecan muffins are a classic combination, with the richness of ripe bananas and the crunch of toasted pecans. This low-sodium recipe is naturally sweetened with bananas, making it a healthier alternative to traditional sugary muffins. The pecans provide a delicious nutty crunch that adds texture and flavor.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder (low-sodium)
• 1/2 tsp baking soda
• 1/4 tsp salt (optional)
• 2 ripe bananas, mashed
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans (toasted)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, and salt (if using).
3. In another bowl, mix the mashed bananas, maple syrup, applesauce, eggs, and vanilla extract until smooth.
4. Gently fold in the toasted pecans.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These banana pecan muffins are soft, moist, and perfectly balanced with the sweetness of ripe bananas and the rich crunch of pecans. The low-sodium recipe and natural sweeteners make them a healthier choice, while the addition of toasted pecans gives them a satisfying crunch and depth of flavor.

The muffins are easy to make and perfect for a holiday breakfast, snack, or dessert. They can be stored for up to 3 days in an airtight container or frozen for longer storage, making them a convenient and delicious option for any holiday occasion.

Note: More recipes​ are coming soon!