Healthy Banana Muffins

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and…

A Couple Cooks – Recipes worth repeating.

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.

Healthy banana muffins

Here’s a fan favorite recipe we can’t get enough of: these Healthy Banana Muffins! The idea was born when reader Lisa asked us, “Could you create more healthy muffin recipes?” We set about to create a muffin that was 1. easy to make 2. healthy 3. irresistibly good. It’s still a favorite to this day! My mom always has a batch in her freezer for healthy breakfasts. This healthy muffins recipe uses rolled oats and is easy to whip up in a blender. Throw them in the oven, and they come out fluffy and delicious! No one will believe the magic.

Healthy banana muffins recipe

Why make this healthy banana muffins recipe?

So, what’s so special about these muffins? There are loads of recipes all over the internet. But here’s why you should add this healthy banana muffins recipe to your arsenal:

  • They’re made with mostly oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana.
  • No refined sugar! They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
  • They’re blender muffins! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.

What people are saying

After trying this recipe out for us, reader Lisa who requested these muffins loved them! In fact, she said “The healthy banana muffins were great and super easy to make. So easy that I’ve made them twice already! The entire family enjoyed the recipe — it’s a winner!

How to make banana muffins

How to make healthy banana muffins

We make these healthy banana muffins all the time and our Larson gobbles them up! Several of our family and friends do the same. And we feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a cupcake.) Here’s how to make banana muffins, our way:

  • Add ingredients: Throw bananas, oats, maple, oil, and a few spices in a blender! (see the recipe below)
  • Blend: Blend until the batter is smooth. Pour into muffin cups.
  • Bake: Bake 35 minutes until fluffy and baked!

Storage and freezing info

Blending the oats in this way is basically like making oat flour while you make the batter (here are all our oat flour recipes for more with this concept). It’s the perfect go-to healthy snack or breakfast!

These healthy banana muffins also freeze well: just pop them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

Healthy banana muffins

Variations on healthy blender muffins

Over the years, we’ve found readers love the healthy banana blender muffin concept. So of course we had to create a few variations on this recipe! Here are a few different flavors using the same blender muffin idea with rolled oats:

Healthy banana muffins recipe

This healthy banana muffins recipe is…

Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.

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Banana bread muffins | Healthy banana muffins

Healthy Banana Muffins (with Oatmeal!)


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 to 10 muffins

Description

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.


Ingredients

  • 3 large very ripe bananas (1 ½ cups mashed)
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice (optional)
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350F.
  2. Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

Notes

*Note: The amount of muffins can depend on the size of the bananas and the type of oats. When we used sprouted rolled oats, we noticed the batter came out much thicker and only made 8 muffins. With large bananas and rolled oats, we got 9 muffins. We’ve had others get more than 9, anything up to 12; if so, bake for about 25 to 30 minutes until a toothpick comes out clean.

**One reader has tested these banana bread muffins with ¼ cup applesauce in place of the oil: she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry. 

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Banana bread muffins, Healthy banana muffins, Banana oatmeal muffins, How to make banana muffins, Blender muffins, How long to bake banana bread muffins

A Couple Cooks - Recipes worth repeating.

Cinnamon Muffins

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping! Here’s an…

A Couple Cooks – Recipes worth repeating.

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!

Cinnamon Muffins

Here’s an impressive muffins recipe that no one can resist: these Cinnamon Streusel Muffins! We love healthy muffin recipes, but this one is straight up indulgent: ideal for impressing guests at brunch. It’s light, fluffy and moist, sparkling with a glittery streusel topping. The secret? A surprising ingredient brings right the right texture to these little cakes: cottage cheese! It’s unexpected but adds just the right texture, a little more protein, and stands in for a bit of the oil. Here’s what you need to know!

Ingredients in this cinnamon muffins recipe

These cinnamon muffins are sweet and crunchy: the perfect impressive treat for a brunch and much easier than cinnamon rolls! But you could almost argue a healthy spin with the benefits of our secret ingredient! Ever since we created these Cottage Cheese Pancakes, we’ve been experimenting with adding this healthy cheese to bake goods. Here it makes an ultra-fluffy crumb in these cinnamon muffins. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and kosher salt
  • Egg
  • Neutral oil: grapeseed or organic vegetable oil (substitute melted butter if you prefer)
  • Cottage cheese
  • Milk

The secret ingredient: cottage cheese!

You might already have all the ingredients on hand for these cinnamon muffins, except for the magic ingredient: cottage cheese! This high protein cheese brings a moist texture to these muffins that makes the ultra delicious. The protein content spread out between 12 muffins isn’t large, but it’s more than a regular muffin! Even better, using this cheese helps to cut back on the oil content that a standard muffin would use.

Other ways to use cottage cheese? Try these Cottage Cheese Recipes, like Cottage Cheese Pancakes, Cottage Cheese Dip, Whipped Cottage Cheese and more.

Cinnamon muffins recipes

Making the cinnamon streusel topping (and sweetness variations)

Do you prefer a lightly sweet muffin? Make these cinnamon muffins plain, without the streusel topping. They’re lightly sweet and delicious. But we love them with the cinnamon streusel! It brings just the right texture contrast. Here are a few notes about the topping:

  • Use half the streusel if you’d like. This also makes a lightly sweet muffin.
  • Mix well until a crumbly texture forms. You’ll mix melted butter with sugar, flour and cinnamon until a crumbly mixture forms. Then sprinkle onto each muffin before baking! It makes the best crunchy texture to the muffin tops. Just make sure you follow the storage recommendations to preserve the topping texture (see below).
Cinnamon Muffins

Variation: make cinnamon roll muffins

Do you love a very sweet muffin? Turn these muffins into Cinnamon Roll Muffins by adding a drizzle of icing to the tops! It looks absolutely impressive and adds even more sweetness. It’s almost a little too sweet, in our opinion, so we’d use half the streusel topping if you’re planning to add icing.

Go to our 1 Minute Powdered Sugar Icing, then use a fork to drizzle it over the muffins. This drizzle adds some moisture to the muffins, so if you’re planning to store them, try to only ice the muffins you plan to serve.

Cinnamon Roll Muffins

Storage info for cinnamon muffins

Because of the streusel topping, these Cinnamon Muffins should be stored carefully. Ideally you should serve them the day of making, as they’re best fresh. Here’s what to know about storage:

  • The muffins taste best freshly made. If you can, try to make them 30 minutes before you plan to serve.
  • Room temperature: Store at room temperature up to 2 days loosely covered in foil: allowing for some airflow helps the topping stay crunchy. The muffins will become lightly drier.
  • Refrigerator: Store refrigerated in a sealed container lined with paper towel for up to 5 days. Let stand on the counter to come to room temperature before eating).

More muffin recipes

Looking for more muffins? We’ve got lots of healthy muffin recipes in addition to these tasty treats! Here are a few you might enjoy:

This cinnamon muffins recipe is…

Vegetarian.

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Cinnamon muffins

Cinnamon Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!


Ingredients

For the muffins

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • ¼ cup neutral oil (grapeseed or organic vegetable oil; substitute melted butter if you prefer)
  • 2/3 cup cottage cheese (small curd if possible)
  • 1 cup milk

For the streusel topping*

  • ¼ cup granulated sugar
  • 2 tablespoons flour
  • ½ tablespoon cinnamon
  • 1 tablespoon salted butter, melted

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the vegetable oil, cottage cheese and milk. Stir the wet ingredients into the dry ingredients until a thick dough forms. Scoop the batter evenly into the muffin cups (the cups will be nearly full).
  3. Make the streusel topping: Melt the salted butter. Stir in the sugar, flour and cinnamon for the topping until it is well mixed and forms a crumbly sugar mixture. Sprinkle it evenly between the muffins.
  4. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 20 minutes. You can also make into Cinnamon Roll Muffins by drizzling with powdered sugar icing. Leftovers do become soggy so only add icing to the muffins you plan to serve.
  5. Storage info: Store at room temperature up to 2 days loosely covered in foil, or refrigerated in a sealed container lined with paper towel for 5 days (let stand on the counter to come to room temperature before eating).

Notes

*If you prefer a less sweet muffin, omit the streusel topping. You can also make half the streusel amount for a lightly sweet muffin.

  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Cinnamon muffins, Cinnamon muffins recipe, Cinnamon streusel muffins

A Couple Cooks - Recipes worth repeating.

Banana Chocolate Chip Muffins

If you have some ripe bananas on hand, you have to try these delicious Banana Chocolate Chip Muffins. These muffins are studded with sweet chocolate morsels and chopped nuts in each bite. Give these muffins a try! Your whole family will enjoy these swe…

If you have some ripe bananas on hand, you have to try these delicious Banana Chocolate Chip Muffins. These muffins are studded with sweet chocolate morsels and chopped nuts in each bite. Give these muffins a try! Your whole family will enjoy these sweet and flavorful muffins. The cinnamon adds a nice warm spice flavor...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Banana Chocolate Chip Muffins.

Pumpkin Muffins

Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch! While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or …

The post Pumpkin Muffins appeared first on My Baking Addiction.

Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch!

Pumpkin muffins topped with pumpkin seeds on a wire rack

While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or packet of oatmeal on Thanksgiving morning, I thought I’d whip up a batch of Pumpkin Spice Cinnamon Rolls and these simple Pumpkin Muffins for us to enjoy while watching the parade.

(more…)

The post Pumpkin Muffins appeared first on My Baking Addiction.

Sweet Potato Muffins

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or…

A Couple Cooks – Recipes worth repeating.

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Sweet potato muffins

There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:

  • Mashed sweet potato
  • All purpose flour
  • Cinnamon
  • Baking soda, baking powder and salt
  • Eggs
  • Milk
  • Brown sugar
  • Neutral oil (like grapeseed, organic vegetable or organic canola)
  • Unsweetened applesauce

All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.

Sweet potato muffins

Three ways to cook a sweet potato

There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:

  • Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
  • Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Sweet potato muffins recipe

Variations and mix-ins

These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:

  • Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
  • Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
  • Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
Sweet potato muffin recipe
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!

Storage info for sweet potato muffins

How to store sweet potato muffins once you’ve baked them up? Here are best practices:

  • Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
  • Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
  • Frozen: Place in a sealed container and freeze for up to 3 months.

More sweet potato recipes

Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:

This sweet potato muffins recipe is….

Vegetarian. For dairy-free, use oat milk or other non-dairy milk.

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Sweet potato muffins

Sweet Potato Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.


Ingredients

  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk (or non-dairy milk)
  • 2/3 cup brown sugar
  • ⅓ cup neutral oil (or substitute melted butter)
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
  4. Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked

Keywords: Sweet potato muffins

A Couple Cooks - Recipes worth repeating.

Pumpkin Spice Muffins

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season. Looking…

A Couple Cooks – Recipes worth repeating.

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.

Pumpkin spice muffins

Looking for a way to use canned pumpkin puree? Try these Pumpkin Spice Muffins! These muffins are the perfect level of sweetness, moist and cozy scented with cinnamon, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do).

Ingredients in pumpkin spice muffins

These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use:

  • All purpose flour
  • Pumpkin pie spices
  • Baking soda, baking powder and salt
  • Brown sugar
  • Pumpkin puree
  • Eggs
  • Neutral oil
  • Applesauce

There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented.

Pumpkin Spice Muffins

Pumpkin pie spice: use purchased or homemade

Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and mix-ins

There are several ways to mix up these pumpkin spice muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas:

  • Make a crunchy streusel topping: go to Easy Pumpkin Muffins
  • Top with pepitas
  • Add dark chocolate chips to the batter
  • Add chopped walnuts or pecans to the batter
Pumpkin spice muffins

Pumpkin spice muffins storage

What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up:

  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins.
  • 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.
Pumpkin Spice Muffins

More pumpkin spice recipes

When you’re in the mood for pumpkin spice, here are a few more pumpkin recipes to use it:

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Pumpkin Spice Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.


Ingredients

  • 2 cups all purpose flour
  • 1 ½ tablespoons pumpkin pie spices, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
  3. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
  4. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin spice muffins, pumpkin spice muffins recipe

A Couple Cooks - Recipes worth repeating.

Healthy Banana Muffins

I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These H…

I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These Healthy Banana Muffins are a favorite banana muffin recipe at our house.…

The post Healthy Banana Muffins appeared first on Two Peas & Their Pod.

Zucchini muffins

“Have you been doing anything else lately besides cooking and going to funerals?” said my grandma. I laughed, though I wasn’t sure if…
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“Have you been doing anything else lately besides cooking and going to funerals?” said my grandma. I laughed, though I wasn’t sure if…

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Best Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after yea…

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that…

The post Best Blueberry Muffins appeared first on Two Peas & Their Pod.

Blueberry Muffin Cake

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes….

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes. After growing up in a commune where the closest she got to sugar was a raisin, Zoë discovered Twinkies, which awakened her to the wonderful world of sweets and started selling homemade cookies from a cart in college, which eventually led to a job decorating cakes at Ben & Jerry’s, since she admitted to me on an Instagram Live video I did with her, that she didn’t excel at scooping ice cream.

I had a similar job scooping ice cream at a very busy shop while in college. Challenges included a persistent stressed muscle near my upper arm, which didn’t get better the more ice cream I scooped. There were customers who’d order one scoop, but ask me to make it “one really big scoop” because they didn’t want to pay the extra 50¢ for two scoops. And people paying for a $1.30 cone of ice cream with a hundred and thirty pennies, maybe with a few very thin dimes tossed in, which they’d line up on the stainless steel counter between us, which were nearly impossible to pick up with wet, sticky hands.

(You tell me if I was a brat by holding their ice cream cone in the other hand, while they cooled their heels waiting for me to pick up each individual coin, one-by-one, with the other – finally handing their cone over only after the last coin was pried off the counter and put in the register, which the owner monitored like a hawk. Another employee, if people were rude to her, would carefully balance – but not pack – the ice cream scoop delicately on top of the cone, so when they went outside to lick it, it would topple off. The moral of the story, as I often advise, is to be nice to people serving you food.)

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