I am totally in love with today’s mini muffin recipe; it is simple, yet full of fun flavors and wholesome nutrition. These healthy sweet treats are great to have with your morning cup of coffee instead of a bagel or a store-bought pastry.

I had a pint of gorgeous blueberries from the farmers’ market sitting in my fridge for a couple of days so I decided to use them in this recipe. What a treat this turned out to be! For extra sweetness, I added in a couple of ripe bananas along with a some pitted dates and skipped the sugar altogether. This also gives the muffins a very moist and velvety texture, which I totally love.

I also tossed in some chia seeds and walnut pieces for their heart-healthy Omega 3 fats. You can experiment with this recipe and add in anything else you are in a mood for to the base ingredients. Some good options include: cranberries, pecans, flax, sesame or hemp seeds, any dried fruits of choice, such as goji berries. Go wild!

These lil muffins are not only rich in gut-healthy fiber, but also packed with plant-based protein as well as beneficial fats, zinc, potassium, selenium and plenty of antioxidants. I hope you enjoy them as much as I do!


Sylvia Alakusheva
Sylvia is a Boston-based yoga teacher, clinical nutritionist and holistic health coach. She is a graduate of the Institute for Integrative Nutrition (IIN) in NYC and holds a graduate degree in Human Nutrition from the University of Bridgeport in Connecticut. Sylvia is also certified as an Ayurvedic nutrition specialist and often applies the ancient principles of Ayurveda in her work with patients. Sylvia specializes in weight management, digestive health and elimination diets with a focus on gluten and dairy-free meal options. She is also passionate about women’s health and works to address hormonal imbalances and infertility through healthy diet, lifestyle and supplemental nutrition.