CloseBake some fruit-filled muffins with these delicious recipes. These healthy muffin recipes can be made with any fruit—including berries, apples and bananas. Feel free to use fresh, frozen or dried fruit, depending on what you have on hand. Recipes like Whole-Wheat Strawberry Muffins, Lemon-Raspberry Muffins and Banana Protein Muffins are tasty and will make your kitchen smell absolutely amazing.01of 26Banana Protein MuffinsView RecipeThese 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.02of 26Flourless Banana Chocolate Chip Mini MuffinsView RecipePulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They’re delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Source: EatingWell.com, December 201803of 26Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 201804of 26Strawberry-Orange Breakfast CakesView RecipeYes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes. Source: Diabetic Living Magazine, Summer 201805of 26Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 200706of 26Apple-Cinnamon MuffinsView RecipeThese 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. Source: Eatingwell.com, July 201907of 26Morning Glory MuffinsView RecipeThese 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. Source: EatingWell Magazine, Holiday Issue 199508of 26Blueberry-Coconut-Macadamia MuffinsThe one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. Source: EatingWell Magazine, August/September 200609of 26Peaches & Cream Mini MuffinsMini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks–they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers! Source: Diabetic Living Magazine10of 26Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 199611of 26Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine12of 26Whole-Wheat Blueberry MuffinsWhen you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite. We stir blueberries into the flour mixture before adding the wet ingredients so they don’t all stick to the bottom. Source: EatingWell.com, October 201913of 26Rhubarb Oat MuffinsThese whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they’re a great choice for a grab-and-go breakfast or an afternoon snack. Source: Diabetic Living Magazine14of 26Whole-Wheat Strawberry MuffinsView RecipeKids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 202015of 26Lemon-Cranberry MuffinsView RecipeThese 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. Source: EatingWell Magazine, January/February 201116of 26Banana-Bran MuffinsView RecipeBy the end of the week, any bananas left in the fruit bowl are past their prime–just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Source: EatingWell Magazine, Winter 200417of 26Gluten-Free Peach Crumble MuffinsGluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches. Source: EatingWell.com, July 201718of 26Berry Morning MuffinView RecipeThese 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. Source: Diabetic Living Magazine19of 26Coconut-Carrot Morning Glory MuffinsThese carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores. Source: EatingWell Magazine, January/February 201320of 26Blueberry-Oat MuffinsView RecipeThese diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Source: Diabetic Living Magazine21of 26Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine22of 26Gluten-Free Blueberry MuffinsThese gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best. Source: EatingWell.com, July 201823of 26Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine24of 26Raisin-Carrot MuffinsWheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch. Source: Diabetic Living Magazine25of 26Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine26of 26Apricot-Pecan MuffinsApricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins. Source: Diabetic Living MagazineWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Close
Bake some fruit-filled muffins with these delicious recipes. These healthy muffin recipes can be made with any fruit—including berries, apples and bananas. Feel free to use fresh, frozen or dried fruit, depending on what you have on hand. Recipes like Whole-Wheat Strawberry Muffins, Lemon-Raspberry Muffins and Banana Protein Muffins are tasty and will make your kitchen smell absolutely amazing.01of 26Banana Protein MuffinsView RecipeThese 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.02of 26Flourless Banana Chocolate Chip Mini MuffinsView RecipePulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They’re delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Source: EatingWell.com, December 201803of 26Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 201804of 26Strawberry-Orange Breakfast CakesView RecipeYes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes. Source: Diabetic Living Magazine, Summer 201805of 26Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 200706of 26Apple-Cinnamon MuffinsView RecipeThese 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. Source: Eatingwell.com, July 201907of 26Morning Glory MuffinsView RecipeThese 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. Source: EatingWell Magazine, Holiday Issue 199508of 26Blueberry-Coconut-Macadamia MuffinsThe one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. Source: EatingWell Magazine, August/September 200609of 26Peaches & Cream Mini MuffinsMini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks–they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers! Source: Diabetic Living Magazine10of 26Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 199611of 26Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine12of 26Whole-Wheat Blueberry MuffinsWhen you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite. We stir blueberries into the flour mixture before adding the wet ingredients so they don’t all stick to the bottom. Source: EatingWell.com, October 201913of 26Rhubarb Oat MuffinsThese whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they’re a great choice for a grab-and-go breakfast or an afternoon snack. Source: Diabetic Living Magazine14of 26Whole-Wheat Strawberry MuffinsView RecipeKids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 202015of 26Lemon-Cranberry MuffinsView RecipeThese 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. Source: EatingWell Magazine, January/February 201116of 26Banana-Bran MuffinsView RecipeBy the end of the week, any bananas left in the fruit bowl are past their prime–just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Source: EatingWell Magazine, Winter 200417of 26Gluten-Free Peach Crumble MuffinsGluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches. Source: EatingWell.com, July 201718of 26Berry Morning MuffinView RecipeThese 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. Source: Diabetic Living Magazine19of 26Coconut-Carrot Morning Glory MuffinsThese carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores. Source: EatingWell Magazine, January/February 201320of 26Blueberry-Oat MuffinsView RecipeThese diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Source: Diabetic Living Magazine21of 26Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine22of 26Gluten-Free Blueberry MuffinsThese gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best. Source: EatingWell.com, July 201823of 26Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine24of 26Raisin-Carrot MuffinsWheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch. Source: Diabetic Living Magazine25of 26Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine26of 26Apricot-Pecan MuffinsApricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins. Source: Diabetic Living MagazineWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Bake some fruit-filled muffins with these delicious recipes. These healthy muffin recipes can be made with any fruit—including berries, apples and bananas. Feel free to use fresh, frozen or dried fruit, depending on what you have on hand. Recipes like Whole-Wheat Strawberry Muffins, Lemon-Raspberry Muffins and Banana Protein Muffins are tasty and will make your kitchen smell absolutely amazing.
01of 26Banana Protein MuffinsView RecipeThese 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.02of 26Flourless Banana Chocolate Chip Mini MuffinsView RecipePulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They’re delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Source: EatingWell.com, December 201803of 26Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 201804of 26Strawberry-Orange Breakfast CakesView RecipeYes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes. Source: Diabetic Living Magazine, Summer 201805of 26Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 200706of 26Apple-Cinnamon MuffinsView RecipeThese 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. Source: Eatingwell.com, July 201907of 26Morning Glory MuffinsView RecipeThese 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. Source: EatingWell Magazine, Holiday Issue 199508of 26Blueberry-Coconut-Macadamia MuffinsThe one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. Source: EatingWell Magazine, August/September 200609of 26Peaches & Cream Mini MuffinsMini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks–they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers! Source: Diabetic Living Magazine10of 26Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 199611of 26Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine12of 26Whole-Wheat Blueberry MuffinsWhen you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite. We stir blueberries into the flour mixture before adding the wet ingredients so they don’t all stick to the bottom. Source: EatingWell.com, October 201913of 26Rhubarb Oat MuffinsThese whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they’re a great choice for a grab-and-go breakfast or an afternoon snack. Source: Diabetic Living Magazine14of 26Whole-Wheat Strawberry MuffinsView RecipeKids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 202015of 26Lemon-Cranberry MuffinsView RecipeThese 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. Source: EatingWell Magazine, January/February 201116of 26Banana-Bran MuffinsView RecipeBy the end of the week, any bananas left in the fruit bowl are past their prime–just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Source: EatingWell Magazine, Winter 200417of 26Gluten-Free Peach Crumble MuffinsGluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches. Source: EatingWell.com, July 201718of 26Berry Morning MuffinView RecipeThese 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. Source: Diabetic Living Magazine19of 26Coconut-Carrot Morning Glory MuffinsThese carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores. Source: EatingWell Magazine, January/February 201320of 26Blueberry-Oat MuffinsView RecipeThese diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Source: Diabetic Living Magazine21of 26Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine22of 26Gluten-Free Blueberry MuffinsThese gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best. Source: EatingWell.com, July 201823of 26Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine24of 26Raisin-Carrot MuffinsWheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch. Source: Diabetic Living Magazine25of 26Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine26of 26Apricot-Pecan MuffinsApricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins. Source: Diabetic Living Magazine
01of 26Banana Protein MuffinsView RecipeThese 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.
01of 26
Banana Protein Muffins
View Recipe
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.
02of 26Flourless Banana Chocolate Chip Mini MuffinsView RecipePulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They’re delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Source: EatingWell.com, December 2018
02of 26
Flourless Banana Chocolate Chip Mini Muffins
Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They’re delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Source: EatingWell.com, December 2018
03of 26Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 2018
03of 26
Blueberry-Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 2018
04of 26Strawberry-Orange Breakfast CakesView RecipeYes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes. Source: Diabetic Living Magazine, Summer 2018
04of 26
Strawberry-Orange Breakfast Cakes
Yes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes. Source: Diabetic Living Magazine, Summer 2018
05of 26Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 2007
05of 26
Lemon-Raspberry Muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 2007
06of 26Apple-Cinnamon MuffinsView RecipeThese 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. Source: Eatingwell.com, July 2019
06of 26
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. Source: Eatingwell.com, July 2019
07of 26Morning Glory MuffinsView RecipeThese 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. Source: EatingWell Magazine, Holiday Issue 1995
07of 26
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. Source: EatingWell Magazine, Holiday Issue 1995
08of 26Blueberry-Coconut-Macadamia MuffinsThe one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. Source: EatingWell Magazine, August/September 2006
08of 26
Blueberry-Coconut-Macadamia Muffins
The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. Source: EatingWell Magazine, August/September 2006
09of 26Peaches & Cream Mini MuffinsMini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks–they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers! Source: Diabetic Living Magazine
09of 26
Peaches & Cream Mini Muffins
Mini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks–they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers! Source: Diabetic Living Magazine
10of 26Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 1996
10of 26
Carrot & Banana Muffins
Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 1996
11of 26Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine
11of 26
Cinnamon-Ginger Spiced Pear Muffins
These perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine
12of 26Whole-Wheat Blueberry MuffinsWhen you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite. We stir blueberries into the flour mixture before adding the wet ingredients so they don’t all stick to the bottom. Source: EatingWell.com, October 2019
12of 26
Whole-Wheat Blueberry Muffins
When you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite. We stir blueberries into the flour mixture before adding the wet ingredients so they don’t all stick to the bottom. Source: EatingWell.com, October 2019
13of 26Rhubarb Oat MuffinsThese whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they’re a great choice for a grab-and-go breakfast or an afternoon snack. Source: Diabetic Living Magazine
13of 26
Rhubarb Oat Muffins
These whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they’re a great choice for a grab-and-go breakfast or an afternoon snack. Source: Diabetic Living Magazine
14of 26Whole-Wheat Strawberry MuffinsView RecipeKids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 2020
14of 26
Whole-Wheat Strawberry Muffins
Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 2020
15of 26Lemon-Cranberry MuffinsView RecipeThese 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. Source: EatingWell Magazine, January/February 2011
15of 26
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. Source: EatingWell Magazine, January/February 2011
16of 26Banana-Bran MuffinsView RecipeBy the end of the week, any bananas left in the fruit bowl are past their prime–just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Source: EatingWell Magazine, Winter 2004
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Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime–just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Source: EatingWell Magazine, Winter 2004
17of 26Gluten-Free Peach Crumble MuffinsGluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches. Source: EatingWell.com, July 2017
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Gluten-Free Peach Crumble Muffins
Gluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches. Source: EatingWell.com, July 2017
18of 26Berry Morning MuffinView RecipeThese 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. Source: Diabetic Living Magazine
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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. Source: Diabetic Living Magazine
19of 26Coconut-Carrot Morning Glory MuffinsThese carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores. Source: EatingWell Magazine, January/February 2013
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Coconut-Carrot Morning Glory Muffins
These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores. Source: EatingWell Magazine, January/February 2013
20of 26Blueberry-Oat MuffinsView RecipeThese diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Source: Diabetic Living Magazine
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Blueberry-Oat Muffins
These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Source: Diabetic Living Magazine
21of 26Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine
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Banana-Fig Ginger Muffins
These muffins are the perfect start to any day. Source: Diabetic Living Magazine
22of 26Gluten-Free Blueberry MuffinsThese gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best. Source: EatingWell.com, July 2018
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Gluten-Free Blueberry Muffins
These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best. Source: EatingWell.com, July 2018
23of 26Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine
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Spiced Bran Muffins with Dried Apricots
The daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine
24of 26Raisin-Carrot MuffinsWheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch. Source: Diabetic Living Magazine
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Raisin-Carrot Muffins
Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch. Source: Diabetic Living Magazine
25of 26Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine
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Banana-Oat Muffins
Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine
26of 26Apricot-Pecan MuffinsApricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins. Source: Diabetic Living Magazine
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Apricot-Pecan Muffins
Apricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins. Source: Diabetic Living Magazine
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