The muffin you buy in the bakery is likely supersize and made with lots of sugar and butter. Make your favorite morning snack bread lighter with these healthy fruit, vegetable, and herb muffin recipes.

Combined with grated apple and steamed squash, healthy-fat-rich hazelnut flour ensures a perfectly moist texture in these autumnal treats.

 

Cranberries make these muffins a bit tart; sliced almonds add some crunch and heart-healthy unsaturated fat.

Dates and applesauce -- full of fiber, vitamins, and natural sugars -- create a complex caramel flavor when combined with honey. This recipe makes 24 muffins (50 calories each).

We used rice flour, potato starch, and tapioca starch to make these gluten-free treats.

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Rise and shine with these irresistible bites.

The addition of whole-wheat flour and wheat germ -- and the omission of cream-cheese frosting -- makes these carrot cake-like muffins especially virtuous.

Make sinless strawberry muffins in just 25 minutes.

With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these gluten-free muffins trump breakfast bars.

Add one of these tasty muffins to your morning meal.

Yogurt makes these huge muffins especially light and tender.

These muffins freeze well; defrost individually for a quick and easy breakfast.

Bursting with fresh berries, these cornmeal muffins can be made up to one day ahead and stored in an airtight container at room temperature.

Dig into these whole-grain muffins made with carrots and zucchini. 

In these light muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.

This version of your favorite morning sweet is made with whole-wheat flour and vegetable oil, and topped with oats. Makes 12 muffins (196 calories each).

With a pinch of cinnamon and a handful of dried currants, these muffins taste like a hybrid of carrot and spice cakes.

Because these cornmeal muffins use bananas to replace the oil or butter used in other versions, this breakfast or snack bread is relatively low in fat. Blueberries and lemon juice bring their own fresh flavors.

Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for morning snacking.

These muffins are surprisingly moist even though they're low in fat, thanks to nutritious, flavorful add-ins like carrots, banana, and raisins.

Plenty of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat. If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these muffins.

Add these savory gluten-free treats to your brunch.

These pineapple-bran muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired. Makes 18 muffins (183 calories each).