3 Homemade Muffin Recipes

That’s right! Massachusetts – Corn, Minnesota – Blueberry, New York – Apple and Washington – Blueberry. We’ve even started celebrating national muffin day once a year! Who doesn’t like a tasty cup-shaped baked treat to start their day? We’ve put together a few healthy alternatives to this essential morning staple and would like to share the recipes with you! These can be made and fresh out of the oven in under 30 minutes.

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Flourless Banana Muffins

Traditional banana muffins, while delicious and delectable, can sometimes sit heavy in our bellies. Especially in the mornings. Our flourless alternative is light and can be topped with your favorite nut or chocolate chips. This recipe makes about twelve small muffins, so there will be plenty to go around!

What You Will Need
  • 2 medium-size ripe bananas
  • 1 cup nut butter
  • 2 Tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 tsp apple cider vinegar
  • ½ tsp baking powder
  • ½ cup walnuts (optional substitutes pecans or chocolate chips)

Preheat oven to 350 degrees. Mash bananas and combine them with beaten eggs and the rest of the ingredients. The batter should be runny. If you’re using chocolate, fill up your muffin tray halfway and place a chocolate chunk in the center for a yummy surprise. Then, fill them up the rest of the way. Sprinkle desired toppings on top—Bake in the oven at 350 degrees for 13-15 minutes.

Savory Veggie Muffin (Vegan Friendly)

Veggie Muffins? Sounds “out there”, doesn’t it? Well, they are, but the taste is also out of this world! You can enjoy these baked delicacies at any time of the day, and they also make great side dishes. Vegan diet or not, we are sure that your family will be blown away by these savory muffins. And what better way to incorporate veggies into a tasty treat?

Savory Veggie Muffin
What You Will Need
  • 1 flax egg (1 Tbsp flax meal + 1 Tbsp water)
  • ½ cup chopped bell peppers
  • ⅓ chopped onion
  • ⅓ cup corn
  • ⅓ cup chopped spinach
  • 1 Tbsp cilantro (optional substitutes: parsley, dill, chives)
  • 1 tsp jalapeño (optional)
  • ⅓ cup non-dairy cheese
  • 1 cup all-purpose flour
  • ½ cup non-dairy milk
  • 1 Tbsp avocado oil (olive oil)
  • 1 tsp baking soda
  • ½ tsp garlic, cumin powder, and salt

Mix flax egg with veggies, add flour and milk. Combine with the rest of the ingredients. Bake at 350 degrees for 13 minutes. That’s it! Pretty easy, right?

Classic Blueberry Muffins

The last recipe we want to share with you is a classic! Blueberry muffins are always a crowd favorite perfect for those of us who have an early morning sweet tooth. Did you know that July 11th is National Blueberry Muffin Day? That’s right, so mark it on your calendars and keep this recipe handy!

Classic Blueberry Muffins
What You Will Need
  • 1 ½ cups all-purpose flour 
  • ¾ cups granulated sugar (plus 1 Tbsp to sprinkle on top)
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1/3 cup avocado oil (or vegetable oil)
  • 1 large egg
  • ⅓-½ cup milk (dairy or non-dairy)
  • 1 ½ tsp vanilla extract
  • 6 to 8 oz fresh or frozen blueberries (about 1 cup)

Preheat oven to 400 F. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add in the rest of the ingredients. Fold in the blueberries (do not over mix). Divide the batter between muffin cups evenly. Sprinkle a little sugar on top of each—Bake muffins 15 to 20 minutes.

We hope you enjoy making these. Stay tuned for more!