Muffin Madness

I was looking for something different for my husband to have for breakfast but he said it had to be something quick and easy.  It was to replace Pop-Tarts (I’m pretty sure he was going to turn into one).  I suggested muffins and he agreed.  But of course I didn’t want them to be bad-for-you muffins.  That would totally defeat the purpose of the Pop-Tart replacement.  So I’ve been trying out a lot of different muffin recipes.  Some of them he won’t eat and I knew that going into it, but I had to have some I would enjoy too.  All of them were hits though, either with me and the kids or with my husband.

I made all of the recipes as instructed by the original recipe and that’s what I copied and pasted for you below.  The only differences that I may have made are:

  • I may have replaced oil with applesauce.
  • I used white whole wheat flour in place of either “all purpose” or “whole wheat”.  Sometimes I did a mix of white whole wheat and all-purpose, if I knew my husband would be able to tell it was white whole wheat.  :o)
  • I sometimes used almond milk instead of regular milk if it called for milk at all.
  • I think the only mini muffins I made were the carrot apple coconut muffins.  However, you can easily choose to make mini muffins or regular-sized muffins with any of these recipes.  Just adjust your cooking time (decrease time for mini muffins, add for bigger muffins).
  • My cooking times varied from what was suggested.  Sometimes they needed a couple more minutes.  Every oven is different so just keep an eye out and use a toothpick to test.
  • I didn’t use any liners.  I just sprayed with olive oil.  Some of the recipes said specifically not to use liners and it’s cheaper not to anyway.  But spray generously so they don’t stick.

All muffins can be frozen.  You can just take them out the night before to allow them to thaw on the counter.

Links are provided for those that I borrowed from websites (and definitely check out the websites because they have some other good stuff on there too).

Happy Muffin Making!

PS I saved my favorite for last.  Let’s just say chocolate-covered strawberries…ya….you heard me right…

Healthy Start Blueberry Muffins
Source:  Smart School Time Recipes (e-book)

  • 1 cup rolled oats
  • 1/4 cup ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 beaten egg
  • 1 ripe banana, smashed
  • 3/4 cup milk
  • 1/2 cup packed brown sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup blueberries (if using frozen don’t thaw)


  1. Preheat oven to 400.
  2. Stir in everything up to egg.
  3. In a separate bowl, stir in egg, banana, milk, brown sugar, oil and vanilla.
  4. Stir both together.
  5. Gently fold in blueberries.
  6. Fill in muffin tins til 3/4 full.
  7. Bake 15 minutes.

Peanut Butter Banana Chocolate Chip Muffins
Source:  Smart School Time Recipes (e-book)

  • 1.5 medium bananas, mashed
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1 tbsp oil
  • 3/4 cup flour
  • 3 tbsp peanut butter
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup chocolate chips


  1. Preheat oven to 350.
  2. Mix banana, egg, vanilla, sugar, and oil in a bowl.
  3. In another bowl, mix the rest of the ingredients except chocolate chips.
  4. Mix both bowls together.
  5. Fold in chocolate chips.
  6. Fill muffin tins 3/4 full.
  7. Bake 12-15 minutes.

Low-fat Double Chocolate Chip Muffins
Source:  Smart School Time Recipes (e-book)

  • 3/4 cup oat flour (grind up rolled oats to flour-like consistency)
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • dash of cinnamon
  • 1/2 cup chocolate chips
  • 1 cup applesauce
  • 1/2 cup ripe mashed banana
  • 1/2 tbsp apple cider vinegar (note: I replaced this with lemon juice)
  • 1 tsp vanilla
  • 1/4 tsp coconut extract (note:  I left this out since I didn’t have any)


  1. Preheat oven to 375.
  2. Combine dry ingredients.
  3. Mix wet ingredients.
  4. Add both dry and wet together.
  5. Scoop 3 ounces into each muffin tin.
  6. Bake 20-25 minutes, rotating halfway through.

Carrot Apple Coconut Muffins
Source:  Weelicious

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
  • 2 carrots, peeled & grated, about 1 cup
  • 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1/4 cup vegetable or canola oil
  • 1/2 cup honey


  1. Preheat oven to 350 degrees.
  2. Combine the first 7 ingredients in a bowl.
  3. In a separate bowl, combine the remaining ingredients.
  4. Slowly add the dry ingredients into the wet and stir to combine.
  5. Place 1 tbsp of batter into greased mini muffin tins.
  6. Bake for 15 minutes.
  7. Serve.

Skinny Banana Blueberry Muffins
Source:  Sally’s Baking Addiction

  • 2 and 1/2 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 and 1/4 cup fresh or frozen blueberries


  1. Preheat oven to 325. Spray 15 muffin tins with nonstick spray.
  2. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
  3. In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can – a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
  4. (Note:  mine didn’t make as many as the following instruction says via the website so I just did a dozen)  Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Skinny Strawberry Chocolate Chip Muffins
Source:  Sally’s Baking Addiction

  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup + 2 Tablespoons unsweetened applesauce
  • 1 egg white, beaten
  • 2/3 cup diced strawberries
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
  2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.
  3. Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Allow muffins to cool and enjoy!



  1. Shaping Up says:

    […] Commit to making and freezing some breakfast so you stop skipping that meal.  Maybe make one of these muffins. […]

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