ClosePhoto:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMuffins make a great grab-and-go breakfast for busy mornings, thanks to their portable size. As the kiddos head back to school, make sure to whip up a batch of these healthy muffins for a quick bite. Try options like our High-Protein Peach Muffins or Copycat Starbucks Pumpkin Cream Cheese Muffins for a tasty way to kick off your morning.01of 18High-Protein Peach MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingThese peach muffins feature one of summer’s finest fruits. A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside. Combined with almond butter, the yogurt also adds protein, making these muffins the perfect choice for a satisfying breakfast.View Recipe02of 18Banana-Oatmeal MuffinsPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThese oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be.View Recipe03of 18Copycat Starbucks Pumpkin Cream Cheese MuffinsPhotographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh HoggleLightly sweetened cream cheese fills the center of these copycat Starbucks pumpkin muffins, while pepitas add a great crunch factor. Whole-wheat flour amps up the fiber in these healthy breakfast muffins. Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.View Recipe04of 18High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.View Recipe05of 18Apple-Cinnamon MuffinsThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.View Recipe06of 18Healthy Carrot Cake MuffinsCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber, while applesauce keeps the muffins moist and helps cut back on sugar.View Recipe07of 18Pumpkin-Oatmeal MuffinsThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.View Recipe08of 18Banana-Blueberry Protein MuffinsPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissThese super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.View Recipe09of 18Morning Glory MuffinsThese Morning Glory muffins are full of everything you’d expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.View Recipe10of 18Whole-Wheat Strawberry MuffinsThis healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.View Recipe11of 18Raspberry-Lemon Crumb MuffinsPhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisWhole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.View Recipe12of 18Cinnamon-Ginger Spiced Pear MuffinsThese perfectly spiced muffins combine cinnamon and ginger with the delicate sweetness of pears for a delicious and flavorful bite.View Recipe13of 18Lemon-Cranberry MuffinsThese lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.View Recipe14of 18Flourless Blender Zucchini MuffinsThe batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they’re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.View Recipe15of 18Berry Morning MuffinThese easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.View Recipe16of 18Blueberry-Oat MuffinsThese blueberry-oat muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.View Recipe17of 18Banana Protein MuffinsThese healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.View Recipe18of 18Banana MuffinsJason DonnellyThis banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go breakfast or snack.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Close
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Muffins make a great grab-and-go breakfast for busy mornings, thanks to their portable size. As the kiddos head back to school, make sure to whip up a batch of these healthy muffins for a quick bite. Try options like our High-Protein Peach Muffins or Copycat Starbucks Pumpkin Cream Cheese Muffins for a tasty way to kick off your morning.01of 18High-Protein Peach MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingThese peach muffins feature one of summer’s finest fruits. A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside. Combined with almond butter, the yogurt also adds protein, making these muffins the perfect choice for a satisfying breakfast.View Recipe02of 18Banana-Oatmeal MuffinsPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThese oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be.View Recipe03of 18Copycat Starbucks Pumpkin Cream Cheese MuffinsPhotographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh HoggleLightly sweetened cream cheese fills the center of these copycat Starbucks pumpkin muffins, while pepitas add a great crunch factor. Whole-wheat flour amps up the fiber in these healthy breakfast muffins. Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.View Recipe04of 18High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.View Recipe05of 18Apple-Cinnamon MuffinsThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.View Recipe06of 18Healthy Carrot Cake MuffinsCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber, while applesauce keeps the muffins moist and helps cut back on sugar.View Recipe07of 18Pumpkin-Oatmeal MuffinsThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.View Recipe08of 18Banana-Blueberry Protein MuffinsPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissThese super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.View Recipe09of 18Morning Glory MuffinsThese Morning Glory muffins are full of everything you’d expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.View Recipe10of 18Whole-Wheat Strawberry MuffinsThis healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.View Recipe11of 18Raspberry-Lemon Crumb MuffinsPhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisWhole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.View Recipe12of 18Cinnamon-Ginger Spiced Pear MuffinsThese perfectly spiced muffins combine cinnamon and ginger with the delicate sweetness of pears for a delicious and flavorful bite.View Recipe13of 18Lemon-Cranberry MuffinsThese lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.View Recipe14of 18Flourless Blender Zucchini MuffinsThe batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they’re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.View Recipe15of 18Berry Morning MuffinThese easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.View Recipe16of 18Blueberry-Oat MuffinsThese blueberry-oat muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.View Recipe17of 18Banana Protein MuffinsThese healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.View Recipe18of 18Banana MuffinsJason DonnellyThis banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go breakfast or snack.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Muffins make a great grab-and-go breakfast for busy mornings, thanks to their portable size. As the kiddos head back to school, make sure to whip up a batch of these healthy muffins for a quick bite. Try options like our High-Protein Peach Muffins or Copycat Starbucks Pumpkin Cream Cheese Muffins for a tasty way to kick off your morning.
01of 18High-Protein Peach MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingThese peach muffins feature one of summer’s finest fruits. A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside. Combined with almond butter, the yogurt also adds protein, making these muffins the perfect choice for a satisfying breakfast.View Recipe02of 18Banana-Oatmeal MuffinsPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThese oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be.View Recipe03of 18Copycat Starbucks Pumpkin Cream Cheese MuffinsPhotographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh HoggleLightly sweetened cream cheese fills the center of these copycat Starbucks pumpkin muffins, while pepitas add a great crunch factor. Whole-wheat flour amps up the fiber in these healthy breakfast muffins. Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.View Recipe04of 18High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.View Recipe05of 18Apple-Cinnamon MuffinsThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.View Recipe06of 18Healthy Carrot Cake MuffinsCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber, while applesauce keeps the muffins moist and helps cut back on sugar.View Recipe07of 18Pumpkin-Oatmeal MuffinsThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.View Recipe08of 18Banana-Blueberry Protein MuffinsPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissThese super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.View Recipe09of 18Morning Glory MuffinsThese Morning Glory muffins are full of everything you’d expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.View Recipe10of 18Whole-Wheat Strawberry MuffinsThis healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.View Recipe11of 18Raspberry-Lemon Crumb MuffinsPhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisWhole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.View Recipe12of 18Cinnamon-Ginger Spiced Pear MuffinsThese perfectly spiced muffins combine cinnamon and ginger with the delicate sweetness of pears for a delicious and flavorful bite.View Recipe13of 18Lemon-Cranberry MuffinsThese lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.View Recipe14of 18Flourless Blender Zucchini MuffinsThe batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they’re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.View Recipe15of 18Berry Morning MuffinThese easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.View Recipe16of 18Blueberry-Oat MuffinsThese blueberry-oat muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.View Recipe17of 18Banana Protein MuffinsThese healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.View Recipe18of 18Banana MuffinsJason DonnellyThis banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go breakfast or snack.View Recipe
01of 18High-Protein Peach MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingThese peach muffins feature one of summer’s finest fruits. A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside. Combined with almond butter, the yogurt also adds protein, making these muffins the perfect choice for a satisfying breakfast.View Recipe
01of 18
High-Protein Peach Muffins
These peach muffins feature one of summer’s finest fruits. A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside. Combined with almond butter, the yogurt also adds protein, making these muffins the perfect choice for a satisfying breakfast.
View Recipe
02of 18Banana-Oatmeal MuffinsPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThese oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be.View Recipe
02of 18
Banana-Oatmeal Muffins
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be.
03of 18Copycat Starbucks Pumpkin Cream Cheese MuffinsPhotographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh HoggleLightly sweetened cream cheese fills the center of these copycat Starbucks pumpkin muffins, while pepitas add a great crunch factor. Whole-wheat flour amps up the fiber in these healthy breakfast muffins. Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.View Recipe
03of 18
Copycat Starbucks Pumpkin Cream Cheese Muffins
Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle
Lightly sweetened cream cheese fills the center of these copycat Starbucks pumpkin muffins, while pepitas add a great crunch factor. Whole-wheat flour amps up the fiber in these healthy breakfast muffins. Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.
04of 18High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.View Recipe
04of 18
High-Protein Lemon-Blueberry Muffins
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.
05of 18Apple-Cinnamon MuffinsThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.View Recipe
05of 18
Apple-Cinnamon Muffins
These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.
06of 18Healthy Carrot Cake MuffinsCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber, while applesauce keeps the muffins moist and helps cut back on sugar.View Recipe
06of 18
Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber, while applesauce keeps the muffins moist and helps cut back on sugar.
07of 18Pumpkin-Oatmeal MuffinsThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.View Recipe
07of 18
Pumpkin-Oatmeal Muffins
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
08of 18Banana-Blueberry Protein MuffinsPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissThese super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.View Recipe
08of 18
Banana-Blueberry Protein Muffins
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
These super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.
09of 18Morning Glory MuffinsThese Morning Glory muffins are full of everything you’d expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.View Recipe
09of 18
Morning Glory Muffins
These Morning Glory muffins are full of everything you’d expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.
10of 18Whole-Wheat Strawberry MuffinsThis healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.View Recipe
10of 18
Whole-Wheat Strawberry Muffins
This healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.
11of 18Raspberry-Lemon Crumb MuffinsPhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisWhole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.View Recipe
11of 18
Raspberry-Lemon Crumb Muffins
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Whole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.
12of 18Cinnamon-Ginger Spiced Pear MuffinsThese perfectly spiced muffins combine cinnamon and ginger with the delicate sweetness of pears for a delicious and flavorful bite.View Recipe
12of 18
Cinnamon-Ginger Spiced Pear Muffins
These perfectly spiced muffins combine cinnamon and ginger with the delicate sweetness of pears for a delicious and flavorful bite.
13of 18Lemon-Cranberry MuffinsThese lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.View Recipe
13of 18
Lemon-Cranberry Muffins
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.
14of 18Flourless Blender Zucchini MuffinsThe batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they’re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.View Recipe
14of 18
Flourless Blender Zucchini Muffins
The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they’re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.
15of 18Berry Morning MuffinThese easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.View Recipe
15of 18
Berry Morning Muffin
These easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.
16of 18Blueberry-Oat MuffinsThese blueberry-oat muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.View Recipe
16of 18
Blueberry-Oat Muffins
These blueberry-oat muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.
17of 18Banana Protein MuffinsThese healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.View Recipe
17of 18
Banana Protein Muffins
These healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.
18of 18Banana MuffinsJason DonnellyThis banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go breakfast or snack.View Recipe
18of 18
Banana Muffins
Jason Donnelly
This banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go breakfast or snack.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
