Banana Oatmeal Muffins
| Ingredients | Quantity |
|---|---|
| Ripe bananas | 2-3 medium |
| Rolled oats | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Cinnamon | 1 teaspoon |
| Honey or maple syrup | 1/4 cup |
| Milk (or dairy substitute) | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Optional add-ins | (e.g., walnuts, chocolate chips, dried fruit) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas and then mix in the honey or maple syrup, milk, eggs, and vanilla extract.
- In another bowl, combine the rolled oats, flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined; fold in any optional add-ins if desired.
- Divide the batter evenly into the muffin tin and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before storing in an airtight container or enjoying them immediately.
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Spinach and Feta Savory Muffins
Spinach and feta savory muffins are a delicious and nutritious option for breakfast or a snack. Packed with the goodness of spinach and tangy feta cheese, these muffins are a great way to incorporate vegetables into your diet while enjoying a delightful baked treat. They can be made ahead of time and are perfect for busy mornings or lunchboxes.
| Ingredients | Quantity |
|---|---|
| Fresh spinach | 2 cups, chopped |
| Feta cheese | 1 cup, crumbled |
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Eggs | 2 large |
| Milk (or dairy substitute) | 1 cup |
| Olive oil | 1/4 cup |
| Garlic powder | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In another bowl, whisk together the eggs, milk, and olive oil; then stir in the chopped spinach and crumbled feta.
- Combine the wet ingredients into the dry mixture until just combined; do not overmix.
- Spoon the batter evenly into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before transferring them to a wire rack or serving immediately.
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Blueberry Almond Flour Muffins
Blueberry almond flour muffins are a delightful and wholesome breakfast option that combines the sweet juiciness of blueberries with the nutty flavor of almond flour. These muffins are naturally gluten-free, making them perfect for those with dietary restrictions while still being incredibly satisfying and delicious. They can be easily prepared in advance, allowing for a convenient and nutritious start to your day.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs | 2 large |
| Maple syrup | 1/4 cup |
| Milk (or dairy substitute) | 1/2 cup |
| Coconut oil (melted) | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Fresh blueberries | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, combine almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, maple syrup, milk, melted coconut oil, and vanilla extract until well combined.
- Fold the wet ingredients into the dry ingredients until just mixed, then gently fold in the blueberries.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before removing from the tin and enjoy!
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Chocolate Chip Zucchini Muffins
Chocolate chip zucchini muffins are a deliciously moist and slightly sweet treat, perfect for breakfast or as a snack. By incorporating zucchini, these muffins add a hidden vegetable boost while indulging in the rich flavor of chocolate chips. Ideal for make-ahead meal prep, they can be enjoyed fresh or stored for later, making mornings easier and tastier.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Eggs | 2 large |
| Sugar | ¾ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Grated zucchini | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, beat the eggs, then mix in the sugar, vegetable oil, and vanilla extract until smooth.
- Stir the grated zucchini into the wet ingredients, then add the dry ingredients gradually, mixing until just combined. Fold in the chocolate chips gently.
- Spoon the batter into the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Apple Cinnamon Muffins
Apple cinnamon muffins are a delightful baked treat, combining the sweet and tart flavors of fresh apples with the warm spice of cinnamon. These muffins are not only comforting and satisfying, but they can also be prepared in advance for a quick breakfast option during busy mornings. Perfectly tender and flavorful, they are a hit with both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Eggs | 2 large |
| Sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Diced apples | 1 ½ cups |
| Chopped nuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, beat the eggs, then mix in the white sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Fold the diced apples into the wet ingredients, then gradually add the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.
- Spoon the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Bacon and Cheddar Egg Muffins
Bacon and cheddar egg muffins are a savory breakfast option that combines protein-rich eggs with crispy bacon and melty cheddar cheese. These muffins are perfect for busy mornings, as they can be made in advance and stored in the refrigerator or freezer for a quick reheat. They are satisfying and hearty, making them a great way to start the day.
| Ingredients | Quantity |
|---|---|
| Eggs | 6 large |
| Cooked bacon, chopped | 4 slices |
| Cheddar cheese, shredded | 1 cup |
| Milk | ½ cup |
| Salt | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| Chopped green onions | ¼ cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the chopped bacon, shredded cheddar cheese, and green onions (if using).
- Pour the egg mixture evenly into the prepared muffin tin.
- Bake for 18-20 minutes, or until the muffins are set and a toothpick comes out clean.
- Allow to cool slightly before removing from the tin. Enjoy warm or store for later!
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Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins are a delightful twist on the classic sandwich, perfect for breakfast or a snack. These muffins combine the rich, creamy flavor of peanut butter with the sweetness of your favorite jelly, creating a satisfying and nostalgic treat. They are easy to make in advance and are sure to be a hit with both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ½ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Peanut butter | 1 cup |
| Milk | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Jelly or jam (your choice) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the peanut butter, milk, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients and stir until just blended.
- Fill each muffin cup halfway with the batter, then add a spoonful of jelly on top, and finish filling with more batter until each cup is about ¾ full.
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool slightly before serving. Enjoy!
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Carrot and Raisin Muffins
Carrot and Raisin Muffins are a deliciously moist and wholesome option for breakfast or a snack on the go. Packed with carrots, juicy raisins, and warm spices, these muffins offer a sweet and satisfying start to your day. They can be made ahead of time and stored for a quick and nutritious breakfast option, making them ideal for busy mornings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 teaspoon |
| Shredded carrots | 1 ½ cups |
| Raisins | ¾ cup |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, then add the oil and vanilla extract, mixing well.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Gently fold in the shredded carrots, raisins, and walnuts if using.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before serving. Enjoy!
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Sweet Potato Muffins With Pecans
Sweet Potato Muffins with Pecans are a delightful and nutritious way to start your day. Packed with the natural sweetness of sweet potatoes and the crunch of pecans, these muffins are not only delicious but also offer a great source of fiber and vitamins. They can be made ahead of time, making them perfect for busy mornings when you need a quick and satisfying breakfast option.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 teaspoon |
| Cooked and mashed sweet potatoes | 1 cup |
| Chopped pecans | ¾ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, then add the oil, vanilla extract, and mashed sweet potatoes; mix until well combined.
- Combine the wet and dry ingredients, stirring until just mixed. Fold in the chopped pecans.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool before enjoying!
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Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are a bright and zesty breakfast option that combines the invigorating flavor of lemon with the delightful crunch of poppy seeds. These muffins are perfect for make-ahead breakfasts, as they can be stored in an airtight container and enjoyed throughout the week. Their light and fluffy texture, paired with a subtle lemon glaze, makes them an irresistible choice for a quick breakfast or snack.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Lemon zest | 2 tablespoons |
| Lemon juice | ¼ cup |
| Poppy seeds | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, lemon zest, and lemon juice until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the poppy seeds.
- Fill the muffin cups about ¾ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Pumpkin Spice Muffins
Pumpkin Spice Muffins are a warm and comforting breakfast option that captures the essence of fall with their rich pumpkin flavor and fragrant spices. These muffins are perfect for busy mornings, as they can be made ahead of time and stored for quick grab-and-go breakfasts. Their moist texture and aromatic blend of cinnamon, nutmeg, and clove make them an irresistible treat that can be enjoyed by the whole family.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground cloves | ¼ teaspoon |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ⅓ cup |
| Milk | ¼ cup |
| Chopped walnuts or pecans (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the eggs, pumpkin puree, vegetable oil, and milk until smooth.
- Combine the wet ingredients with the dry ingredients, mixing until just combined. If desired, fold in the chopped nuts.
- Fill the muffin cups about ¾ full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
