Latest recipes with photos
Easy Pumpkin Muffins
Easy pumpkin muffins spiced with cinnamon and nutmeg, with a tender crumb from real pumpkin puree. Just stir, scoop, and bake, with chocolate chips as an optional add-in. The same batter doubles as a loaf.
Chocolate Chip Mini Muffins
Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.
Chocolate Chip & Orange Muffins
Chocolate chip orange muffins with bright orange zest and 12 ounces of semi-sweet chocolate chips. Bakery-style muffins with a citrus aroma and chocolate in every bite.
100% Whole Wheat Chocolate Chip Nut Muffins
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 Chocolate Banana Muffins
Chocolate banana muffins built from a homemade whole-wheat-and-bran muffin mix you keep on the shelf. Mashed banana, chocolate chips, and a banana slice on top finish each one.
Super Moist Chocolate Chip Banana Muffins
Bakery-style chocolate chip banana muffins with mashed ripe bananas, melted butter, and a crackly nut-topped dome. Sized for jumbo tins, with cinnamon warmth in every bite.
Famyly's Favorite Chocolate Chip Banana Muffins
This is my family's absolute favorite banana muffin. To make an awesome banana bread, pour the prepared batter into a greased 9x13 loaf pan instead of muffin tins and bake for 45-60 minutes at 350 degrees.
Low Fat Banana Muffins
An amazing recipe to make your breakfast more entertaining and scrumptious!
Low-Fat Nilla-Nana Chocolate Chip Muffins
These scrumptious muffins are perfect to enjoy while tanning outside on a hot summer day.
Diabetic Peanut Butter Cookies
Sugar-free peanut butter cookies sweetened with liquid sweetener instead of granulated sugar. Diabetic-friendly, just one bowl, ready in 25 minutes start to finish.
So Yummy Peanut Butter Cookies
Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.
4 Ingredient PB Cookies
Flourless peanut butter cookies made with just 4 ingredients: peanut butter, sugar, egg, and vanilla. No flour, naturally gluten-free, and pressed with the classic crisscross fork marks. Soft centers, golden bottoms, done in about 20 minutes.
Easy pumpkin muffins spiced with cinnamon and nutmeg, with a tender crumb from real pumpkin puree. Just stir, scoop, and bake, with chocolate chips as an optional add-in. The same batter doubles as a loaf.
Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.
Chocolate chip orange muffins with bright orange zest and 12 ounces of semi-sweet chocolate chips. Bakery-style muffins with a citrus aroma and chocolate in every bite.
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.
Chocolate banana muffins built from a homemade whole-wheat-and-bran muffin mix you keep on the shelf. Mashed banana, chocolate chips, and a banana slice on top finish each one.
Bakery-style chocolate chip banana muffins with mashed ripe bananas, melted butter, and a crackly nut-topped dome. Sized for jumbo tins, with cinnamon warmth in every bite.
This is my family's absolute favorite banana muffin. To make an awesome banana bread, pour the prepared batter into a greased 9x13 loaf pan instead of muffin tins and bake for 45-60 minutes at 350 degrees.
An amazing recipe to make your breakfast more entertaining and scrumptious!
These scrumptious muffins are perfect to enjoy while tanning outside on a hot summer day.
Sugar-free peanut butter cookies sweetened with liquid sweetener instead of granulated sugar. Diabetic-friendly, just one bowl, ready in 25 minutes start to finish.
Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.
Flourless peanut butter cookies made with just 4 ingredients: peanut butter, sugar, egg, and vanilla. No flour, naturally gluten-free, and pressed with the classic crisscross fork marks. Soft centers, golden bottoms, done in about 20 minutes.
