161 muffin recipes

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Moist carrot muffins featuring chopped apricots and avocado oil.

Morning glory muffins pack shredded carrots, apples, raisins, coconut, and walnuts into spiced whole wheat batter sweetened with applesauce and yogurt. Hearty 24-muffin breakfast loaded with fruit and fiber.

Get your boost of protein with these easy-to-make muffins that are great for a quick breakfast in the morning.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Zucchini Oatmeal Pecan Muffins: bakery-tall muffins with buttery pecans, quick oats, and shredded zucchini for moisture. Cinnamon-spiced and ready in 45 minutes.

Pumpkin oat streusel muffins with rolled oats, pumpkin puree, warm spices, and a crumbly brown sugar oat topping. Classic fall breakfast or coffee break treat.

Gluten-free date muffins made with rice flour, buttermilk, and orange juice concentrate. Naturally sweet with chopped dates and a hint of citrus. Ready in 40 minutes, makes 12.

Irish soda muffins with buttermilk-soaked oats, brown sugar, and raisins. The oats soak overnight for a tender, hearty crumb that's ready to bake in 25 minutes.

Vegan bran muffins with whole wheat pastry flour, soy milk, applesauce, honey, and raisins. No eggs, no butter, no oil. High fiber and naturally sweetened.