1,170 muffin recipes

Almost Whole Wheat Cranberry Pumpkin Muffins recipe

Fudgy peanut butter chip muffins blend cocoa, oats, and applesauce for a tender chocolate crumb loaded with peanut butter chips. A bake-sale favorite that doubles as breakfast.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Whole wheat muffins loaded with chocolate chips, walnuts, and a hit of orange zest. A nuttier, hearty bake with no white flour, finished with a glossy chocolate spread.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

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.

Zero-fat pumpkin carrot muffins with warm fall spices. Sugar-free option perfect for healthy breakfast meal prep or Weight Watchers.

Cranberries and seeds give muffins fresh and nutty flavour, quick and easy to make, and absolutely delicious!

Nutty whole wheat muffins bursting with tender apple chunks and warm cinnamon spice. Simple pantry ingredients come together for a hearty, fiber-rich breakfast that freezes beautifully.

These blueberry muffins are very moist and has a great coffee cake like texture, just like the name. They are made with whole wheat flour, canola oil, applesauce and a bit butter. Great muffins at any time of the day. Nobody can resist these muffins.

Sometimes it is hard to get the texture just right when you are attempting the art of gluten-free baking. Gluten-free flour can often leave a gritty consistency that is not desirable in your baked goods. This recipe includes a not-so-secret ingredient which will help you tackle that problem with ease. Coconut oil is just the right thing to combine with your gluten-free flour to make your muffins come out light, airy and smooth. You won’t be able to tell the difference in these treats and their less healthy counterparts. The best part about this recipe is that you will be adding chia seeds. These little powerhouses are full of Omega 3 fatty acids to help control your cholesterol. They also offer lots of antioxidants and fibre to keep you feeling great. These little snacks are going to get you really excited about healthier baking, so let’s hear a big chia!

These apple and oat muffins are so moist, and they are delicious too, good for breakfast or a tasty snack.

Whether you want to start your day with a nutritious breakfast or finish your day with a nutritious dessert, this carrot, cardamom & walnut muffin recipe should be a go-to option for you.

I didn't use quinoa flour, instead I added about 1 1 /2 cups cooked quinoa. I used walnuts, also added about 1/4 cup of bittersweet chocolate chips, and the sweetness was just right

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.