Wheat recipes

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

These savory muffins are great for breakfast. They can be made in advance, frozen then defrosted in the microwave in a flash if you have a chance before they're gobbled up. The pesto, basil/garlic/pine nuts really create a wow factor. They're hard to resist.

Whole wheat flour, oats, flax seed meal and millet are mixed with mashed ripe banans and applesauce, in the end, stir in some chocolate chips and raisins. These delicious muffins are full of nutrients, perfect for breakfast to start a day.

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

These savory Mediterranea muffins are super delicious, chunks of feta cheese, sun-dried tomatoes, olives, caramelized onions and roasted bell pepper are all in one bite. We are inspired by watching master chef Australia, they were making savory zucchini muffins; then we came out our own idea to make these savory Mediterranean zucchini muffins that are packed with flavors and yummy ingredients, ideal breakfast, snack or served as a side along with main course.

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.

These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

Super cheesy, moist and packed with tons of deliciousness. These savory corn muffins will satisfy everyone's appetite.

Low-Fat Blueberry Bran Muffins recipe

I made these muffins with the leftover zucchini pulp from the basil and ricotta stuffed zucchini recipe. They turned out fluffy, moist and packed with yumminess. Another awesome recipe to make zucchini into something delicious :-)

These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.

100% Whole Wheat Cranberry Nut Muffins recipe