25+ Easy Sunday Low Sodium Muffin Recipes for a Healthy Brunch

Muffins are a beloved treat for any occasion, especially on lazy Sunday mornings. Whether paired with a warm cup of coffee or enjoyed as an on-the-go snack, muffins have a special place in our hearts.

But for those who are watching their sodium intake, enjoying this classic baked good can sometimes feel like a challenge. The good news? You don’t have to give up muffins to maintain a low-sodium diet.

In this article, we’re sharing 25+ Sunday Low Sodium Muffin Recipes that are delicious, healthy, and perfect for your next brunch or weekend gathering.

These recipes are designed to offer all the flavor you love in muffins—without the added salt. We’ve included a variety of options, from fruity favorites like blueberry and banana nut to spiced varieties like cinnamon and carrot cake.

These low-sodium muffins will keep you feeling satisfied, all while supporting your heart health and overall wellness.

So, whether you’re following a low-sodium diet for medical reasons or simply want to make healthier choices, these muffins are a great way to start your Sunday morning off right!

25+ Easy Sunday Low Sodium Muffin Recipes for a Healthy Brunch

Maintaining a low-sodium diet doesn’t mean you have to sacrifice taste, and these 25+ Sunday Low Sodium Muffin Recipes prove just that.

With a mix of ingredients like whole grains, fresh fruits, and natural sweeteners, these muffins are as nutritious as they are delicious.

Whether you’re hosting a Sunday brunch, enjoying a quiet morning at home, or preparing a batch to take on the go, these low-sodium muffins offer the perfect balance of flavor and heart health.

So, why not whip up a batch of one of these mouthwatering recipes and treat yourself and your loved ones to a healthier, salt-free muffin that everyone will enjoy?

Low Sodium Blueberry Oat Muffins

These Low Sodium Blueberry Oat Muffins are a healthy twist on a classic favorite. Packed with whole grains from oats and bursting with antioxidant-rich blueberries, they are perfect for a light Sunday morning breakfast or a quick snack. The absence of added salt doesn’t sacrifice flavor, thanks to natural sweetness from honey and the richness of vanilla extract. These muffins are easy to make and are a wonderful way to start your day on a healthy note.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup non-fat milk (or a plant-based alternative)
• 1 large egg
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the oats, whole wheat flour, cinnamon, baking powder, and baking soda.
3. In another bowl, whisk together the honey, applesauce, vanilla extract, milk, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Gently fold in the blueberries, making sure not to overmix the batter.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Low Sodium Blueberry Oat Muffins are not only delicious but also offer a nutritious alternative to traditional muffin recipes. The combination of oats and whole wheat flour ensures a fiber-packed start to your day, while the blueberries add a burst of flavor and antioxidants. With no added salt, these muffins are heart-healthy and ideal for anyone looking to lower their sodium intake. Perfect for a leisurely Sunday breakfast or a grab-and-go option for the week ahead.

Low Sodium Banana Nut Muffins

These Low Sodium Banana Nut Muffins are a delightful and healthier take on the classic banana nut muffin. With ripe bananas providing natural sweetness and walnuts adding a satisfying crunch, these muffins are a comforting choice for a Sunday morning treat. Using just a touch of honey for sweetness and no added salt, this recipe is perfect for those who need to limit their sodium intake but still crave a delicious baked good.

Ingredients:

• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1/4 cup honey or agave syrup
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup chopped walnuts
• 1/4 cup non-fat milk (or a plant-based alternative)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, mash the bananas until smooth, then stir in the honey, applesauce, egg, and vanilla extract until well combined.
3. In a separate bowl, whisk together the whole wheat flour, cinnamon, baking soda, and baking powder.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the walnuts and milk, ensuring the mixture is smooth but not overmixed.
6. Spoon the batter evenly 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 to a wire rack to cool completely.

These Low Sodium Banana Nut Muffins are a perfect balance of natural sweetness and wholesome ingredients. The bananas provide moisture and flavor, while the walnuts give the muffins a satisfying texture. Without the addition of salt, these muffins are heart-healthy, making them a great choice for anyone looking to reduce their sodium intake. They’re easy to make, packed with fiber, and a great way to enjoy a classic banana nut muffin without compromising on taste or nutrition.

Low Sodium Carrot Apple Muffins

These Low Sodium Carrot Apple Muffins are a nutritious and flavorful option for a Sunday brunch. The combination of grated carrots and apples brings a burst of natural sweetness, while the addition of oats provides fiber to keep you full longer. With no added salt and just a touch of cinnamon, these muffins are a great way to enjoy a healthy, sodium-conscious treat that still tastes indulgent.

Ingredients:

• 1 cup grated carrots
• 1 apple, peeled and grated
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/4 cup non-fat milk (or a plant-based alternative)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
2. In a large bowl, combine the grated carrots and apple.
3. In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, and baking soda.
4. In another bowl, mix the honey, applesauce, vanilla extract, egg, and milk until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
6. Gently fold in the grated carrots and apple mixture.
7. Spoon the batter into the muffin cups, filling each about two-thirds full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Low Sodium Carrot Apple Muffins are an ideal choice for those seeking a wholesome breakfast or snack. The combination of fresh carrots and apples provides a natural sweetness, while the oats add a chewy texture and boost of fiber. Without added salt, these muffins are perfect for anyone on a low-sodium diet. Not only are they tasty, but they are also a great way to pack in some extra vegetables and fruits into your day, making them a perfect addition to a healthy, balanced lifestyle.

Low Sodium Zucchini Muffins

These Low Sodium Zucchini Muffins are a great way to sneak in some extra veggies into your diet without sacrificing flavor. The zucchini adds moisture and subtle sweetness, while the whole wheat flour and oats ensure a fiber-packed treat. With no added salt, these muffins are perfect for anyone looking to reduce sodium intake while enjoying a wholesome and delicious snack. They’re light, flavorful, and ideal for a Sunday morning breakfast or a mid-day snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup honey or maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup non-fat milk (or a plant-based alternative)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
3. In a large bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
4. In another bowl, whisk the honey, egg, applesauce, vanilla extract, and milk until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the grated zucchini and nuts (if using).
7. Spoon the batter into the muffin cups, filling each about two-thirds full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

These Low Sodium Zucchini Muffins are a nutritious and tasty way to incorporate more vegetables into your diet. The zucchini provides moisture and helps keep the muffins soft and tender. The combination of whole wheat flour and oats adds fiber, making them a filling and healthy snack. With no added salt, they are a perfect choice for those who are watching their sodium intake while still enjoying a delicious treat. These muffins are versatile, and you can easily swap in different nuts or add-ins to make them your own.

Low Sodium Pumpkin Spice Muffins

These Low Sodium Pumpkin Spice Muffins are a warm and comforting treat that capture the essence of autumn. Made with pure pumpkin puree and flavored with cinnamon, nutmeg, and cloves, these muffins are naturally sweetened with maple syrup and have a soft, moist texture. Without the use of added salt, these muffins are a great option for anyone looking to reduce sodium while still enjoying a flavorful and seasonal snack or breakfast.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup non-fat milk (or a plant-based alternative)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the whole wheat flour, oats, cinnamon, nutmeg, cloves, baking powder, and baking soda.
3. In another bowl, combine the pumpkin puree, applesauce, maple syrup, egg, vanilla extract, and milk. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Low Sodium Pumpkin Spice Muffins are the perfect way to embrace fall flavors without the added salt. The combination of pumpkin, spices, and natural sweeteners creates a warm, comforting taste that is perfect for cooler mornings. With the addition of whole wheat flour and oats, these muffins are a great source of fiber and nutrients. They’re ideal for anyone trying to reduce their sodium intake while still enjoying the rich, seasonal flavors of pumpkin. These muffins are not only delicious but also a great way to add some wholesome ingredients to your diet.

Low Sodium Apple Cinnamon Muffins

These Low Sodium Apple Cinnamon Muffins are a delightful blend of tart apples and warming cinnamon, making them an ideal treat for breakfast or as a snack. The natural sweetness of the apples, along with a touch of honey, replaces any need for added salt, creating a healthier muffin that’s still bursting with flavor. Perfect for a cozy Sunday morning, these muffins are both satisfying and nutritious.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup non-fat milk (or a plant-based alternative)
• 1 medium apple, peeled, cored, and diced
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, cinnamon, baking powder, and baking soda.
3. In another bowl, whisk together the honey, egg, applesauce, vanilla extract, and milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Gently fold in the diced apple and nuts (if using).
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 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 before transferring to a wire rack to cool completely.

These Low Sodium Apple Cinnamon Muffins are a flavorful and healthy way to start your day or enjoy a snack. The apples bring natural sweetness and moisture, while the cinnamon adds a warming spice that’s perfect for cozy mornings. With no added salt and the use of whole wheat flour, these muffins are a great source of fiber and nutrients, making them a heart-healthy choice. They’re simple to make, delicious, and a wonderful way to enjoy a classic flavor combination in a lower-sodium, more nutritious version.

Low Sodium Blueberry Muffins

These Low Sodium Blueberry Muffins are light, fluffy, and packed with antioxidant-rich blueberries. The combination of whole wheat flour and oats gives these muffins a hearty texture, while the natural sweetness from honey and fruit eliminates the need for any added salt. Whether for breakfast or as a snack, these muffins are perfect for those looking to maintain a heart-healthy diet without compromising on flavor. The burst of juicy blueberries in every bite adds a refreshing touch to this classic muffin recipe.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1/2 cup non-fat milk (or plant-based alternative)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium-sized bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In another bowl, combine the honey, egg, applesauce, milk, and vanilla extract. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir gently to combine.
5. Fold in the blueberries and lemon zest (if using), being careful not to overmix.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These Low Sodium Blueberry Muffins are a wonderful way to enjoy a fresh, fruity snack without worrying about your sodium intake. Packed with antioxidants from the blueberries, these muffins are not only delicious but also provide a healthy dose of nutrients. The whole wheat flour and oats contribute to the muffins’ satisfying texture and fiber content, making them a great option for those looking for a nutritious breakfast or snack. With no added salt, these muffins are ideal for maintaining a balanced, low-sodium diet while still enjoying the sweet and tangy flavors of blueberries.

Low Sodium Banana Nut Muffins

These Low Sodium Banana Nut Muffins are naturally sweetened with ripe bananas and honey, offering a deliciously moist and flavorful treat. The addition of chopped walnuts provides a satisfying crunch, and the combination of oats and whole wheat flour makes these muffins a hearty choice. With no added salt, these muffins are a perfect low-sodium snack or breakfast option. The bananas add potassium, while the walnuts provide healthy fats, making these muffins both delicious and nutritious.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 2 large ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In another bowl, mash the bananas and combine them with the honey, applesauce, egg, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 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 before transferring them to a wire rack to cool completely.

These Low Sodium Banana Nut Muffins are a wholesome and satisfying option for those looking to cut back on sodium without sacrificing flavor. The natural sweetness from the ripe bananas and honey makes these muffins irresistibly tasty, while the oats and whole wheat flour provide a hearty, nutritious base. Walnuts add a delightful crunch and boost the healthy fats content. With no added salt, these muffins are a perfect choice for a heart-healthy, low-sodium diet, and they’re ideal for enjoying any time of day.

Low Sodium Carrot Muffins

These Low Sodium Carrot Muffins are a nutritious and delicious way to enjoy the natural sweetness of carrots. The muffins are soft and moist, thanks to the addition of applesauce and a hint of cinnamon. With whole wheat flour and oats, they are packed with fiber, and the carrots offer a boost of vitamins and minerals. With no added salt, these muffins are an excellent low-sodium option for anyone looking to maintain a healthy diet while indulging in a sweet treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In another bowl, whisk together the honey, egg, applesauce, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Fold in the grated carrots and nuts or raisins (if using).
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin 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 Low Sodium Carrot Muffins are a fantastic way to enjoy a delicious, nutrient-packed snack without the added sodium. The natural sweetness of the carrots, combined with the warm cinnamon flavor, makes these muffins a comforting treat. The whole wheat flour and oats add fiber, while the carrots provide a boost of vitamins, especially vitamin A. With no added salt, these muffins are a perfect choice for anyone on a low-sodium diet, offering a flavorful and healthy option for breakfast or an afternoon snack.

Low Sodium Apple Cinnamon Muffins

These Low Sodium Apple Cinnamon Muffins are the perfect balance of sweet and spiced, making them an ideal treat for a cozy Sunday morning. The apples add natural sweetness and moisture, while the cinnamon gives these muffins a warm, comforting flavor. Made with whole wheat flour and oats, they are high in fiber and provide long-lasting energy. Without any added salt, these muffins are a great option for anyone looking to reduce sodium intake while still enjoying a delicious and healthy snack or breakfast.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1/2 cup finely chopped apple (about 1 medium apple)
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, to enhance apple flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium-sized bowl, combine the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In a separate bowl, whisk together the honey, egg, applesauce, almond milk, and vanilla extract. Add lemon juice if desired.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped apple.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These Low Sodium Apple Cinnamon Muffins offer a delightful combination of flavors and nutrients. The apples contribute a natural sweetness, while the cinnamon adds a fragrant warmth, making these muffins perfect for autumn or any time you crave a comforting treat. With whole wheat flour and oats, these muffins are rich in fiber, supporting digestive health. Because they contain no added salt, they are an excellent choice for those watching their sodium intake. These muffins make a nutritious breakfast, snack, or even a healthy addition to a brunch spread.

Low Sodium Pumpkin Spice Muffins

These Low Sodium Pumpkin Spice Muffins are a fall-inspired treat that brings all the flavors of pumpkin, cinnamon, nutmeg, and cloves together in one delicious bite. Made with whole wheat flour and sweetened naturally with honey, these muffins are not only low in sodium but also high in fiber and rich in vitamins A and C from the pumpkin. Perfect for a cozy autumn breakfast or an afternoon snack, these muffins are moist, spiced, and packed with nutrients.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, and cloves)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup non-fat milk (or plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the whole wheat flour, oats, pumpkin pie spice, baking powder, and baking soda.
3. In a separate bowl, mix together the honey, pumpkin puree, eggs, applesauce, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin 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 Low Sodium Pumpkin Spice Muffins are a healthy, seasonal treat that combines the richness of pumpkin with the warmth of fall spices. The whole wheat flour and oats provide fiber, making these muffins a filling option for breakfast or a snack. The pumpkin not only adds moisture but also offers a boost of nutrients, including beta-carotene and vitamin C. Without any added salt, these muffins are ideal for anyone on a low-sodium diet. They are perfect for cozy autumn mornings, holiday brunches, or any time you’re craving something wholesome and flavorful.

Low Sodium Zucchini Muffins

These Low Sodium Zucchini Muffins are light, moist, and packed with vegetables, making them a great way to sneak in some extra nutrition. The zucchini adds moisture without overpowering the flavor, and the cinnamon and vanilla create a comforting aroma and taste. With whole wheat flour, oats, and a touch of honey for sweetness, these muffins are a heart-healthy, low-sodium option. Whether you’re looking for a healthy breakfast muffin or an afternoon snack, these zucchini muffins are a great choice.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 2 medium zucchinis, grated
• 1 large egg
• 1/4 cup unsweetened applesauce
• 1/2 cup non-fat milk (or plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In a separate bowl, mix together the honey, grated zucchini, egg, applesauce, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir gently until combined.
5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-22 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 before transferring them to a wire rack to cool completely.

These Low Sodium Zucchini Muffins are a perfect example of how you can enjoy a tasty and nutritious muffin without the added sodium. The zucchini provides a subtle freshness while keeping the muffins moist, and the oats and whole wheat flour deliver fiber for a filling snack. These muffins are versatile and can be enjoyed as a breakfast treat, a snack, or even as a lunchbox addition. Without any added salt, they are an excellent choice for anyone on a low-sodium diet, offering both health benefits and delicious flavor in every bite.

Low Sodium Blueberry Muffins

These Low Sodium Blueberry Muffins are a perfect way to enjoy a delicious, fruit-packed treat without the excess salt. The blueberries add natural sweetness and antioxidants, while the whole wheat flour boosts the fiber content, making these muffins a heart-healthy choice. With just a hint of vanilla and a touch of honey, they are subtly sweet and ideal for breakfast or an afternoon snack. These muffins are low in sodium but high in flavor, providing a satisfying and nutritious option for any occasion.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1/2 cup fresh or frozen blueberries
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In a separate bowl, mix together the honey, egg, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These Low Sodium Blueberry Muffins offer the perfect balance of sweetness and nutrition. The blueberries add a burst of flavor while providing antioxidants and vitamins. The use of whole wheat flour and oats enhances the fiber content, making them a satisfying, heart-healthy snack. With no added salt, they are an ideal choice for anyone looking to reduce their sodium intake. Whether enjoyed as a grab-and-go breakfast or paired with your afternoon tea, these muffins are both nutritious and flavorful, making them a must-try addition to your low-sodium recipes.

Low Sodium Banana Nut Muffins

These Low Sodium Banana Nut Muffins are a perfect way to enjoy the natural sweetness of ripe bananas while adding a crunch with walnuts. The bananas not only provide flavor but also keep the muffins moist, while the nuts offer a healthy dose of protein and omega-3s. Made with whole wheat flour and sweetened with honey, these muffins are a great low-sodium option for breakfast or a snack. They are filling, nutritious, and easy to make, making them a great choice for those looking to eat healthier without sacrificing taste.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup honey or maple syrup
• 2 ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/2 cup chopped walnuts
• 1 large egg
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, and baking soda.
3. In a separate bowl, mix together the mashed bananas, honey, applesauce, egg, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the walnuts.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin 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 Low Sodium Banana Nut Muffins are a wholesome and satisfying option for breakfast or a snack. The combination of ripe bananas and walnuts adds both flavor and nutritional value, making these muffins a heart-healthy choice. They are packed with fiber, healthy fats, and protein, making them a filling and nutritious treat. The use of whole wheat flour ensures that these muffins are high in fiber while keeping sodium levels in check. These muffins are a great way to indulge in a classic flavor combination while keeping your sodium intake low.

Low Sodium Carrot Cake Muffins

These Low Sodium Carrot Cake Muffins are a healthier twist on a classic favorite. Filled with grated carrots, raisins, and warm spices like cinnamon and nutmeg, these muffins offer all the rich, comforting flavors of carrot cake without the added salt. The whole wheat flour provides extra fiber, while the honey sweetens the muffins naturally. Perfect for breakfast or a snack, these muffins are not only low in sodium but also packed with nutrients, making them a delicious, guilt-free treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup raisins
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the whole wheat flour, oats, cinnamon, baking powder, baking soda, and nutmeg.
3. In a separate bowl, mix together the honey, eggs, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots and raisins.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin 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 Low Sodium Carrot Cake Muffins are a delicious and healthy alternative to traditional carrot cake. The natural sweetness of carrots and raisins, combined with the warm spices, makes these muffins flavorful and satisfying. By using whole wheat flour, you increase the fiber content, making these muffins more filling and heart-healthy. They are low in sodium, making them an excellent option for anyone on a low-sodium diet. Whether enjoyed for breakfast or as an afternoon snack, these muffins provide a wholesome and tasty treat that’s perfect for any occasion.

Note: More recipes are coming soon!