3 Favorite (Delicious and Nutritious!) Muffin Recipes

Sunday, September 16

I have been working on these recipes for quite some time to make them both nutritious and delicious. Here are the three current versions of the recipes, all in one place! Enjoy!

Zucchini Carrot Apple Muffins

1 1/2 cups whole wheat flour (or 3/4 c. wheat 3/4 c. white)
3/4 cup milled flax seed
3/4 cup old fashioned oats
3/4 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup unsweetened almond milk
2 eggs, beaten
1 tablespoon vanilla extract
2 tablespoons vegetable oil
1 cups shredded carrot
1 cup shredded zucchini
2 cups shredded apple
1 cup raisins (or craisins)
1 cup chopped walnuts (or sunflower seeds)

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oats, brown sugar, baking soda, baking powder, salt and spices. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the zucchini, carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 18 muffins

Peanut Butter Banana Chocolate Chip Muffins

1/2 c. butter
1 c. brown sugar
3/4 c. peanut butter
2 eggs
1 tsp vanilla
3 medium overripe bananas, mashed
1 tsp baking soda
1 1/2 c. whole wheat flour (or 3/4 c. white and 3/4 c. wheat)
1/2 c. milled golden flax seed
1 c. mini chocolate chips

Cream butter and brown sugar. Blend in peanut butter.
Add eggs, vanilla, and bananas. Blend until smooth.
Stir in dry ingredients.
Fill each muffin cup with 1/4 c. batter.
Bake at 325 for 20-25 minutes.
Makes 18 muffins.

Pumpkin Bran Muffins

17.7 oz (about 6 cups) All Bran Bran Buds
2 c. old fashioned oats
2 c. boliing water
1 c. brown sugar
1/3 c. honey
1/4 c. oil
3/4 c. plain pumpkin or applesauce
4 eggs, slightly beaten
1 lg can pumpkin pie filling
1 tsp salt
4 c. unsweetened almond milk
3 tsp. cinnamon
1 tsp. nutmeg
2 T. vanilla
2 c. whole wheat flour
2 c. unbleached white flour
1 c. milled flax seed
5tsp. baking soda
1 c. raisins

In a large bowl, put 2 cups of the bran buds, 2 cups oatmeal, and boiling water. Cool. Add sugar, oil, eggs, pumpkin and spices. Mix well with mixer. Add remaining ingredients and mix by hand until all ingredients are mixed well. Fill muffin cups or tins almost full (about 1/4 c. in each). Bake at 325 until tops bounce back, about 20-25 minutes. **This is a giant recipe and makes 5 dozen muffins! They freeze well, though**


  1. Yum, yum and yum! Thank you for sharing your delicious recipes, they are all on my list to try!

  2. These sound great. I passed the link onto my mother in law, because she makes healthy muffins with Bennett on a regular basis.


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