Banana — Bananas are low in sugar while still being sweet (especially ripe bananas), they’re high in potassium, vitamin B6 + C, and are a good source of fibre.

Eggs (or vegan eggs) — These muffins can be made with chicken eggs or a vegan egg, like flax or chia. Flax or chia eggs are a good option if you eat a plant-based diet or are looking for more fibre and antioxidants. If you’re craving more of a traditional muffin texture, then chicken eggs will be your go-to for this recipe.

Apple sauce — Adds sweetness and moisture to these muffins.

Frozen wild blueberries — I like to use wild blueberries in this recipe because they’re smaller than regular blueberries and are perfect for mini muffins. This antioxidant-rich berry is high in vitamin C, K, and manganese.

Almond flour — Almonds are a great source of healthy fats, fibre, protein, magnesium and vitamin E. Almond flour is a great gluten-free option.

Oat flour — I love oats, they’re so humble yet amazing in so many ways. Oats are richer in carbs, fibre, protein and healthy fats than most other grains. They also contain many vital vitamins and minerals making them one of the most nutrient-dense foods, especially for a plant-based/vegan diet. And don’t forget that oat flour is easy to make and gluten-free!

Cinnamon — Not only does cinnamon add warmth to these muffins, but it’s also a fantastic anti-inflammatory and antioxidant.