These healthy muffins are perfect to serve for breakfast, or alongside soup and salad for a Tu B’Shevat meal. They go great with a topping of melted butter or margarine.
For the muffins:
- ¾ cup golden raisins
- ½ cup dried figs
- ½ cup dates
- 1 cup unsweetened almond milk
- ¼ cup applesauce
- ¼ cup pomegranate juice
- 1 teaspoon cinnamon
- 2 eggs
- ¼ cup light olive oil
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup barley flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped walnuts
For the optional topping:
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
- Blender or food processor
- Nonstick cooking spray or paper muffin tin liners
For the muffins:
Cover the raisins with water and bring to a boil. As soon as the water boils, turn off the heat and let the raisins sit in the water to plump for 10 minutes. Drain and pat dry with a paper towel.
Preheat oven to 400 degrees. If your figs have tough stems on them, remove them and discard. Roughly chop dates and figs. Set aside.
Use a blender or food processor to blend together the dates, figs, almond milk, applesauce, pomegranate juice, and cinnamon until very smooth. It will take 2-3 minutes to blend all ingredients to a smooth consistency, depending on the power of your blender. The end result should be similar to the texture of apple butter or smooth fruit preserves. Set mixture aside.
In a medium mixing bowl, whisk together eggs, light olive oil, sugar, brown sugar, and vanilla extract.
In a large mixing bowl, sift together flour, barley flour, baking powder, baking soda, and salt. Make a "well" in the middle of the dry ingredients. Pour mixture from the blender into the well, and then add the egg mixture to the bowl. Fold the dry mixture into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not overmix — if you do, your muffins will turn out heavy and dense. Don't worry if you see a few small pockets of unmixed flour, they will dissipate during baking. Fold plumped raisins and chopped walnuts into the muffin batter with a light-handed stir.
Prep your muffin pan by spraying a small amount of nonstick cooking spray into the bottom of each muffin tin (not the sides), or use paper muffin cup liners. Divide batter equally into muffin cups, filling each cup to the top and mounding the surface slightly. I've found that it's easiest to do this using a small ladle or an ice cream scoop.
For the topping:
If you’d like to top the muffins, mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ teaspoon of cinnamon-sugar evenly across the surface of each muffin.
Place muffins in the oven and immediately turn heat down to 375 degrees. That extra heat blast at the beginning of the baking cycle will help to activate the baking powder and soda. Bake for 23-27 minutes, until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Do not let the muffins cool completely in the tin; they are quite moist and will stick to the tin if you leave them there too long. Serve warm.
7-Ingredient Biscuit Muffins
Say goodbye to readymade biscuits, once you learn how to make the 7-ingredient biscuits. It just takes 7 simple steps to make this biscuit at home in a muffin tin that can be had for any meal. This is a single recipe that has endless possibilities.
Serves: 12 muffins or 6 jumbo muffins
&bull 3 ¾ cup all-purpose flour
&bull 6 tablespoon granulated sugar
&bull 1 tablespoon baking powder
&bull 1 ½ tablespoon kosher salt
&bull ½ teaspoon baking soda
&bull 1 cup unsalted butter, refrigerated and cut into small pieces
&bull 1 ½ cup buttermilk ( I use 1 ½ Cup Milk + 1 ½ tablespoon Lemon)
Step 1 : Preheat the oven to 350 degree F. Grease the muffin pan with cooking spray or brush with vegetable oil
Step 2 : Mix well together flour, granulated sugar, baking powder, baking soda and salt slowly until they are combined well
Step 3 : Add butter into a dry mixture until it crumbles with pea-sized pieces
Step 4 : Pour buttermilk into the dough until it is moistened. Expect to see different sized pieces of butter and moist flour with some dry pieces still visible
Step 5 : Using a rubber spatula or spoon combine the ingredients well. Clumps are fine
Step 6 : Using a spoon put the dough into the muffin cups. Top each muffin with some butter to act as a baste
Step 7 : Bake it for 25 to 30 minutes. If big dough , Bake more time around 30-35 minutes. The finished biscuit should be dark and golden brown with a lumpy texture . Allow it to cool for five minutes before taking it out
Grease sixteen 2-1/2-inch muffin cups OR line standard muffin tins with paper bake cups. Set aside.
In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture let stand for 30 minutes.
Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry ingredients. Stir just until moistened.
Fill the muffin cups three-fourths full of batter. Bake in a 400 degrees F oven about 15 to 18 minutes. or until golden. Cool on a wire rack 5 minutes. Remove from cups serve immediately.
The Spruce / Diana Rattray
These delicious, moist raspberry nut muffins are such a great way to use fresh raspberries, and the chopped pecans or walnuts give them just the right amount of texture. We sprinkle them with cinnamon sugar or vanilla sugar just before baking.
Using pancake batter and whatever toppings your heart desires, you can get creative with your morning muffins. Get the recipe.
Who’s craving some muffins right now? I know I am, and with recipes this quick and easy— I can tell there will be a lot of muffin-eating in my future. And I absolutely can’t wait!
7-Grain Cereal Muffins Recipe
1 cup 7-Grain cereal
1/2 cup brown sugar
1/3 cup applesauce
1 Tbsp olive oil
1 cup buttermilk (you can easily make your own with vinegar or lemon juice)
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmet
1 egg, beaten
How to make 7-grain cereal muffins:
Preheat oven to 400 degrees F. Grease or line muffin cups with paper liners (16 standard size). Mix together Cereal, sugar, oil and buttermilk. Let stand for 30 minutes to let cereal absorb the liquid. Add the egg into the cereal mixture. In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add cereal mixture to flour mixture and stir just until moistened. Fill muffin cups 3/4 full. Bake 15-18 minutes or until tops are golden.
See how to make these Cinnamon Muffins here:
I’ve always love muffins, but we have discovered that our little girl LOVES muffins. Seriously, I don’t think anything else makes her happier. She sees a muffin and you won’t hear the end of it until she gets one (or two). And she can really put them down for a 15-month old. And since I love her so much, I make her muffins. (Don’t worry – as much as she’d love sugary muffins to be her breakfast every morning, I really only make them about once a week!)
These muffins are exactly what I was hoping for. I’m rarely disappointed when I go to one of my family cookbooks for a recipe, and this one did not dissappoint. I did add the cinnamon sugar to the top – the original recipe didn’t have that – but besides that, I didn’t need to change a thing. Super easy, super delicious!
Rise and shine! Instead of buying muffins at your local coffee shop or only indulging in them as a special treat on the weekend, we advocate for enjoying the delicious baked good any day of the week. If you're on board with that plan, you'll be pleased to know we have 24 tasty recipes to suit any mood or occasion. We're sharing all of the classics&mdashblueberry, chocolate chip, and banana&mdashas well as seasonal specialties and a few healthier varieties, such as the Morning Glory Muffins you see here.
Our blueberry muffin recipe is a textbook example of the perfect bake&mdashit's a sweet but not-too-sweet muffin with a light cakey texture that is packed with two cups of fresh blueberries. While bakery-style blueberry muffins are often topped with a coarse sanding sugar for crunch and sweetness, we've taken it to the next level with a brown sugar and cinnamon crumb topping. When baking a batch of muffins for breakfast, consider giving the little quick breads a seasonal spin. In summer, is there anything more delicious than Raspberry Muffins or Peach Muffins? In fall, bake Apple-Oatmeal Muffins or go with Pumpkin Doughnut Muffins, a unique treat that hits the sweet spot between two of our favorite breakfast treats.
There's plenty of healthy muffin recipes here as well. Take these Gluten-Free Banana-Walnut Muffins for example. Mashed bananas offer plenty of potassium and brown rice flour is high in protein. For a supercharged breakfast, make our Quinoa Muffins. Still can't decide which muffin to bake? Our recipe for Better-Than-Basic Muffins comes with lots of options, so you can prepare chocolate chip, bran-raisin, and corn muffins from one easy batter.
If you ask us, your daily breakfast (or snack) just got a whole lot more delicious.
2. Banana Peanut Butter Maple Oatmeal Muffins
Use wholewheat flour for a good tasty muffin that’ll do you for breakfast or a burst of energy! These Banana Peanut Butter Maple Oatmeal Muffins by Jenny Marie are also just as nice with a lovely hot cup of tea while the weather cools off outside. Get snuggly!
Flourless Oatmeal Blender Muffins 7 Tasty Ways!
Now, you can take that healthy breakfast muffins base recipe and run with it! Or, if you’re craving some flavor inspiration, I’ve included 7 flourless oatmeal blender muffins recipes below to get you started.
Some of these are classic, must-have muffins flavors, like my blender banana oatmeal muffins, healthy blueberry muffins, flourless pumpkin muffins, and a gluten free lemon poppy seed muffins recipe. Plus, a simple 2 ingredient glaze that you can drizzle on your healthy lemon muffins for even MORE lemony goodness!
And, there are a few deliciously different blender breakfast muffins here…like my healthy apple oatmeal muffins with chopped dates, flourless peanut butter banana oatmeal chocolate chip muffins, and mysterious blue oatmeal cupcakes of some kind?! Their gorgeous color is all-natural—but can you guess how I made my healthy sweet potato muffins turn BLUE??
Healthy BLENDER Muffins | 7 Gluten Free Breakfast Oatmeal Muffins
These flourless peanut butter banana oatmeal chocolate chip muffins are a bit of a tongue-twister… But every flavoring and all of the mix-ins are so dang delicious, I couldn’t bear to leave any out! (And I STILL couldn’t squeeze in ‘walnuts!’)
If that’s too much of a mouthful to say, call them healthy peanut butter banana muffins if you like—or chunky monkey muffins for short. Whatever you call ‘em, these oatmeal blender muffins make for the ULTIMATE mouthful, and they’re hard to put down!
The classic trio of bananas, peanut butter, and chocolate chips is just plain unbeatable. PLUS you get the satisfying crunch of walnuts in every bite! Sweet and hearty like banana bread, but with a nutty, chocolaty twist.
With SO much indulgence baked in, it’s hard to believe these flourless peanut butter banana oatmeal chocolate chip muffins are healthy enough to enjoy for breakfast! And, in my eyes, all of that fuel-filled indulgence deserves to be honored with an excessively long title.