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“How can you eat that so early in the morning?” asked my friend. She gestured with a fork at the plate in front of me, which contained a softball-sized muffin…
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These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender…
These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.
If there’s a favorite fruit in our family, it’s the apple (especially in the fall!). Here’s a fun way we created to blend them into a tasty breakfast or snack: healthy apple muffins! Ever since we made this popular healthy banana muffins recipe using oatmeal in a blender, we’ve been making them over and over. But we don’t always have ripe bananas on hand—hence, the apple variation!
These muffins are hearty and wholesome, starring oatmeal blended with maple syrup, eggs, cinnamon and allspice. They taste so good and most people are surprised to know they have no flour at all. We love them with a slather of almond butter as a breakfast or snack—and our kids gobble them up! We hope you love this variation as much as we do.
Note: The term healthy is subjective. Here, the term healthy means there is less sugar than the standard muffin. The basis for the recipe is also whole grain oats, instead of all purpose flour and granulated sugar. However, healthy eating can include a balance of foods and may look different for everyone. Contact your doctor for more information on what is right for you!
Alex and I made these healthy apple muffins after a trip to the apple orchard, and they’ve since become a family favorite. They follow the concept of blender muffins: all you have to do is throw the ingredients in a blender! Here are a few notes on what you need:
The maple syrup grading system changed in 2015 to remove Grade B. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.
There are lots of ways to mix up these healthy apple muffins! Here are a few ideas:
These healthy apple muffins store very well over time. Here’s what to know about storage:
Try our apple dip, a healthy way to make caramel using peanut butter and maple syrup. Go for a crisp apple slaw, a cozy apple cranberry crisp or apple bread, or start the day with apple cinnamon oatmeal.
These healthy apple muffins are vegetarian and gluten-free. For vegan, go to Vegan Apple Muffins.
Yes, these muffins are completely flourless! They get their structure from oats and eggs, making them a great option for those with gluten sensitivities or those looking for a healthier alternative to traditional muffins.
Rolled oats are preferred for this recipe as they provide a chewier texture. However, you can use quick oats in a pinch. The texture of the muffins may be slightly different.
You can try substituting the maple syrup with honey or agave nectar, but keep in mind that this may alter the flavor and sweetness of the muffins.
Unfortunately, this specific recipe relies on eggs for binding and structure, making it difficult to veganize. However, you may be able to find vegan oat muffin recipes online that use flax eggs or other substitutes.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes 
Yield: 10 These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.
If you like a sweeter muffin, use ¼ cup maple syrup and ⅓ cup brown sugar or 2/3 cup maple syrup. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.
If desired, you can omit the allspice, or substitute ground ginger or even pumpkin pie spice for the allspice.
Category: Muffin
Method: Baked
Cuisine: Muffin
Diet: VegetarianThese soft and fluffy vegan sweet potato muffins are a perfect cold-weather sweet treat or breakfast, with naturally sweet mashed sweet potatoes and warm and cozy spices in every bite.
These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too! Why You’ll Love This Recipe The Ingredients Variations and Substitutions How to Make Banana Wheat Germ Muffins Step 1: Preheat oven to 350 degrees. Combine flour, wheat…
The post Banana Wheat Germ Muffins appeared first on Weelicious.
These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too!
Step 1: Preheat oven to 350 degrees. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
Step 2: In a standing mixer or with a hand mixer, combine the 3 bananas, honey or agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
Step 3: Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
Step 4: Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
Step 5: Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
Step 6: Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
Muffins are so great to make each week to have on hand. We always have a batch on the counter or in the freezer. These banana wheat germ muffins are great to make ahead for a quick breakfast or healthy snack. Store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Just warm them up when you’re ready to enjoy! I’m also loving Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, and Carrot Pineapple Muffins right now!
Next time you have a craving for a delicious banana muffin, try these! They’re packed with nutrients, easy to make and so delicious. Let me know what you think of this recipe by leaving a comment and rating below!
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The post Banana Wheat Germ Muffins appeared first on Weelicious.
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchin…
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make something new:) I… Soft and moist zucchini muffins are made in just one bowl! Add in nuts or chocolate chips, or enjoy them plain.
The post Easy Zucchini Muffins appeared first on The Stay At Home Chef.
Soft and moist zucchini muffins are made in just one bowl! Add in nuts or chocolate chips, or enjoy them plain.
The post Easy Zucchini Muffins appeared first on The Stay At Home Chef.
These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is…
These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.
Here’s everyone’s favorite summer dessert turned into a muffin: peach cobbler muffins! As cookbook authors and recipe developers, we’ve found that mashup recipes are always fun. Take two great things and put them together—greatness is born!
These muffins are light and fluffy, with the perfect springy crumb from buttermilk. The peaches add a juicy hit to each bite, and the top is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these inspired by some ripe peaches on our counter, and our friends and family were head over heels!
These peach cobbler muffins come together simply, but you’ve got to have two star ingredients: ripe peaches and buttermilk. (They can still be good without it, but not as good.) We’ve formulated this recipe to make very tall, soft, and fluffy muffins. Here’s a rundown:
This peach muffins recipe is a riff on our rhubarb muffins, which makes a very tall, fluffy muffin with a large muffin top (which is key with muffins, we think!). Here are a few tricks to this recipe:
This vanilla icing adds a nice hit of sweetness to these peach cobbler muffins, and is reminiscent of the peach ice cream you’d use to traditionally top a cobbler. It’s a spin on our 1 minute powdered sugar icing. Here are a few notes about the icing and some other topping ideas:
These peach cobbler muffins taste great the day of, and they’re best eaten the day of baking. You can store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.
These peach cobbler muffins are vegetarian. For vegan, use Vegan Blueberry Muffins and substitute peaches, or use a flax egg and non-dairy milk of your choice in the recipe below.
Got peaches? You’ll love these peach recipes: try peaches and cream oatmeal to start the day, or simple peach burrata salad. Bake up a peach crisp, peach crumble, or fresh peach pie, or try our tasty peach salsa.
You can substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid.
If the icing is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens up.
Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or skim milk. Start with slightly less than the recipe specifies and add more as necessary.
Absolutely! Chopped pecans, walnuts, or a pinch of cinnamon or nutmeg would all be delicious additions.
Yes, you can grease the muffin tin well with butter or cooking spray to prevent sticking.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.
For the peach muffins
For the vanilla icing
You can also substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid.
For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins.
Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
Category: MuffinsMethod: BakedCuisine: MuffinsDiet: Vegetarian
Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert. We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins. How to make Snickerdoodle Muffins: Make Batter:…
Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert.
We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins.
Snickerdoodle Muffins These snickerdoodle muffins are the mashup you didn’t know you needed; a snickerdoodle cookie meets a tender breakfast muffins. They’re delicious cinnamon muffins that are always a crowd pleaser.
Serve them for brunch alongside fresh fruit or this tasty green smoothie. I always double the batch and stick the extras in the freezer.
Make Batter: Add butter and sugar to a bowl and cream until light and fluffy. Mix in egg, vanilla, Greek yogurt, and milk. Stir dry ingredients in a separate bowl and then add to the wet mixture, stirring just until combined.
Bake: Spoon batter into a standard muffin tin then bake at 375ºF for about 15-20 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
Add Topping: Let the muffins cool for a few minutes, then brush a thin layer of melted butter over each one. Gently sprinkle on some cinnamon sugar (or dip the muffin tops in cinnamon sugar).
Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.
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I originally shared this recipe March 2017. Updated May 2021 and August 2024.
These Pumpkin Streusel Muffins have a delicious warm pumpkin flavor and they are topped with an amazing crumble topping. They are the perfect recipe for the fall, or anytime you want sweet pumpkin muffin! I make Pumpkin Streusel Muffins at the beginning of every fall season and it is the best way to kick of…
The post Pumpkin Streusel Muffins appeared first on Crazy for Crust.
These Pumpkin Streusel Muffins have a delicious warm pumpkin flavor and they are topped with an amazing crumble topping. They are the perfect recipe for the fall, or anytime you want sweet pumpkin muffin!
I make Pumpkin Streusel Muffins at the beginning of every fall season and it is the best way to kick of the end of the year. The combination of pumpkin spice and pumpkin puree lead to the perfect pumpkin muffins with a crumble topping – this is a reader favorite recipe! The cinnamon streusel topping is everyone’s favorite part. Made with brown sugar and butter, it is the perfect pairing to warm fall spices.
Store muffins in an airtight container at room temperature. The topping will soften as they sit. To keep the topping crunchier, store in the refrigerator (they’ll last longer in the fridge, but taste best room temp). You can also freeze pumpkin muffins in an airtight container or gallon size bag for several months.
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Mini blueberry muffins are a sweet snack that brings a burst of tartness and pops of juicy berries to any day.
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