Light and Airy Pumpkin Muffins

1-1/2 cups flour

3/4 cup sugar

1-1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 egg whites

1 cup canned pumpkin

1/4 cup unsweetened applesauce

Crumble topping:

4 Tbsp melted butter

1/2 cup flour

1/3 cup brown sugar

1/2 tsp cinnamon

1. Preheat oven to 350 degrees.

2. Combine muffin ingredients all in one bowl.

3. Scoop in to prepared greased muffin tin.

4. Combine crumble ingredients in separate bowl. Crumble over muffins.

5. Bake for 16 minutes.

from: Becca Jackson Instagram

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup plain greek yogurt
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips

Preheat oven to 400 degrees. Line muffin tins with cupcake liners, set aside.

In large bowl, beat eggs. Mix in sugar, pumpkin, yogurt, applesauce. In another bowl, mix dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, salt. Put 1-2 tsp of flour mixture in a baggie with the choc chips, give them a good shake to coat with flour to prevent sinkage. Blend wet ingredients into dry ingredients, just until combined. Stir in choc chips.

Bake 15-20 mins or until a knife comes out clean. Cool slightly in pans & transfer to wire racks.

adapted slightly from: Our Best Bites

Healthy Zucchini Muffins

1 2/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. maple syrup
1/2 c. milk (almond milk, 2% milk, or whatever you prefer)
1/4 c. melted coconut oil
1 tsp. vanilla extract, store-bought or homemade
1 1/2 c. grated fresh zucchini
1/3 c. old-fashioned oats (uncooked), plus extra for sprinkling

Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 13-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm, or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

from: Gimme Some Oven

Banana Breakfast "Cookies"

3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon

Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.

Yields 24 mini muffin "cookies".

from: Clean Eats and Treats

Banana Muffins

1 c. butter, softened (can sub half with plain nonfat yogurt...makes muffins more moist)
1 c. brown sugar
6 bananas, mashed
1/2 c. milk
1 t. vanilla
4 eggs
4 c. all-purpose flour (can sub half with whole wheat flour & some flax seed)
2 t. baking powder
2 t. soda
1/2 t. salt
1 c. chocolate chips

Preheat oven to 375. Grease muffin pan.

In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in dry ingredients (except chips); blend just until moistened. Stir in chocolate chips. Pour into prepared muffin cups.

Bake for 13-15 mins. or until a toothpick inserted into center coumes out clean. Cool in pans for 5 mins, then remove muffins and place on a wire rack to cool completely.

from: Shannon

Favorite Muffins

2 c. all-purpose flour
1/2 c. white sugar
1/2 t. salt
3 t. baking powder
1/4 c. yogurt + 1/4 c. melted butter (can sub 1/2 c. vegetable oil )
3/4 c. milk
1 egg
1 t. vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups

Preheat oven to 425 degrees F 

Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).

Spoon batter into muffin tin - dividing evenly into 6 muffins, leaving empty spaces between each. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.

Bake for 5 minutes at 425, then drop heat to 350 and finish baking until muffins are golden brown and top springs back to touch (13-15 minutes). Toothpick will come out clean. Makes 6 large muffins or 12 small. 

NOTES FOR VARIATIONS:

Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.

We prefer walnuts chopped very small but almonds or chopped pecans can be used.

SPECIAL NOTES:

For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.

Can substitute protein pancake mix for half the flour with great results - just cut baking powder & salt in half as well.

Audrey's little note: I've searched HIGH and LOW for a favorite muffin recipe, and this is it!
 
adapted from: Bed & Breakfast Inns Online

Rhubarb Muffins

Muffins:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb

Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon

Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.

Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.

Mix topping ingredients and sprinkle over batter.

Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.

Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.