{Healthy} and Delicious Refrigerator Bran Muffins

Okay, I was waiting to write about these until I refrigerated the batter for awhile. And guess what? They're awesome! And delicious! and Healthy! {and have lots of fiber! Hehehehehehe}

Photo Credit to Mel's Kitchen Cafe

{Healthy} and Delicious Refrigerator Bran Muffins
4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk
8 tablespoons (1/2 cup) butter, melted
½ cup (no-added sugar) applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt

In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Recipe Source: Mel's Kitchen Cafe

{Healthy} Pumpkin Chocolate Chip Muffins

Ew, ew, yummy, yummy! These were so good. A stronger hint of pumpkin than I've ever had before and not too sweet, I loved these babies!

{Healthy} Pumpkin Chocolate Chip Muffins
Makes a dozen
1/2 cup white whole wheat flour (King Arthur)
3/4 cups unbleached all purpose flour (King Arthur)
3/4 cup raw sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 tbsp virgin coconut oil (or canola)
2 large egg whites
2 tsp vanilla extract
baking spray
2/3 cup mini chocolate chips
Directions:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Photo Credit to Skinnytaste

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Recipe Source: Skinnytaste

Healthy Applesauce Oat Muffins

Funny story about these. They're delicious, and I can't wait to make them again. But, I put our butter in with the spices and it soaked up all the flavor from the spices, so I thought these had something weird going on with them...turns out it was just the butter {never mind that it took me 4 times of eating these muffins to figure that out}.

Photo Credit to Mel's Kitchen Cafe

{Healthy} Applesauce Oat Muffins
1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Recipe Source: Mel's Kitchen Cafe

Vanilla Banana Muffins

Thanks to Aunt Kate for these awesome muffins! They are delicious! I would love to try them with whole wheat flour, but they were actually very good this way. They were the perfect consistency for a muffin. Seriously perfect! And the muffin tops were amazing {as per usual}.

Photo Credit to Karry Hosford

Vanilla Banana Muffins
Makes about 36 muffins
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup butter/margarine
4 eggs
1 cup sour cream
4 teaspoons vanilla
1/2 cup vanilla yogurt
6 mashed bananas
Optional:
1 cup frozen blueberries, chocolate chips, nuts, etc!

Preheat oven to 400 degrees.
Mix dry ingredients and wet ingredients separately. Add them together and lightly combine. Grease muffin tins {or place paper muffin holders in a muffin tin}. Fill each one completely, until it looks like it's going to overflow…it won't! Bake for 13-15 minutes.

Recipe Source: Kate Kloberdanz via The Dorrity Family Cookbook

Peanut Butter and Jam Muffins

More peanut butter and jam! Yes please. Also, add more jam than it says because these are delicious, but very very thick, so jam it up!

Photo Credit to My Baking Addiction

Peanut Butter and Jam Muffins
2 cups Gold Medal all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup peanut butter, creamy or crunchy
1 large egg
1 cup whole milk
2 teaspoons pure vanilla extract
jelly or jam

Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, or spray each well with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the flour, sugar, baking powder and salt. Add peanut butter, and mix on medium speed until well combined and crumbly.
In a medium bowl, whisk together the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.
Using a medium cookie scoop (1 1/2 tablespoons) add muffin batter to prepared muffin wells. Next, place 4 teaspoons of your favorite jam or jelly in the center of the muffin batter and top with another scoop (1 1/2 tablespoons) of muffin batter. If necessary, use a spoon or knife to gently spread batter to cover the jam.
Bake in preheated oven for 22-25 minutes.

Recipe Source: My Baking Addiction

Banana Crumb Muffins

Oh, remember how I love muffins. Here's another one. This is a like a perfect one though. It's pretty light and airy and the banana is so delicious. I think that if I do make the crumb topping again though, I will cut the ingredients in half to make is less sugary. That might sound weird, but I don't love how sugary/crunchy the top was. Delicious though!

Photo Credit to My Baking Addiction

Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 teaspoon cinnamon

Crumb Topping: {I will half this next time}
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375°F (190°C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe Source: My Baking Addiction

Whole Grain Banana Chocolate Chip Muffins

I love muffins. I really don't know what it is about muffins, but I have this love affair with them and I feel like I can never have too many. Part of it is probably the face that you can freeze muffins and keep them for awhile. I love making then freezing breakfast food. These are awesome and are probably my kids favorite muffins.

Photo Credit to Mel's Kitchen Cafe

Whole Grain Banana Chocolate Chip Muffins
2 average-sized bananas, peeled and mashed
1/3 cup packed light brown sugar (optional)
1/2 cup plain yogurt
1 large egg
1/2 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 to 1/2 cup mini chocolate chips

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake liners (lightly grease the muffin liners if using).
In a large bowl, whisk together the bananas, sugar, yogurt, egg, and applesauce.
In a small bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
Fold the dry ingredients into the wet ingredients and stir just until combined. Don't overmix.
Spoon the batter evenly into the muffin cups. Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the tin and let them cool completely on a wire rack.
Recipe Source: Mel's Kitchen Cafe

Chocolate Chip Zucchini Muffins

Some more zucchini! Chocolate plus zucchini = healthy right? Also, you can leave the chocolate chips out of these and they will actually be healthy. {And they freeze really well}

Photo Credit to eighteen25.blogspot.com

Chocolate Chip Zucchini Muffins
Makes 12 muffins
1 1/2 cups flour
3/4 cups white sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
2 cups shredded zucchini
1/2 cup of chocolate chips

Use a cheese grater to shred your zucchini to make 2 cups of shredded zucchini.

Combine flour, sugar, baking
soda, cinnamon, and salt in a bowl.

Mix egg, oil, milk, lemon juice, and
vanilla extract in another bowl.

Stir into dry ingredients until just
moistened. Fold in zucchini & chocolate chips.
(You can use either mini chocolate chips or regular chocolate chips)
I am a milk chocolate chip girl, but semi-sweet is fine also!

Using a spoon, fill muffin cups 2/3 full:

Bake at 350 degrees for 20-25 minutes (until toothpick comes out clean)

Recipe Source: eighteen25

Roasted Strawberry Muffins

Awe.Some. I bought a flat of strawberries and decided to make stuff with all of them. Rather than, like, jam. So we had some good and bad things all made with strawberries all within a week. It was actually really fun and I want to try the same thing, but with avocados.
The roasting seemed to really bring out the strawberry flavor and the muffins were delicious! Can't wait to make them again!

Photo credit to Jersey Girl Cooks

Roasted Strawberry Muffins
Makes about 16 muffins
1 lb. strawberries, rinsed, hulled and quartered
1 cup sugar, plus a pinch for roasting
Low-fat milk, if needed
1 cup all-purpose flour
1 cup white whole wheat flour
1½ tsp. baking powder
½ tsp. salt
½ cup low-fat greek yogurt
2 large eggs
2 tsp. vanilla extract
8 tbsp. unsalted butter, melted and cooled slightly
Coarse sugar, for topping (optional) {I didn't use this}

Preheat the oven to 400˚ F. Line a baking sheet with foil. Spread the berries out on the baking sheet, sprinkle with a pinch of sugar and toss gently to mix. Roast, stirring once or twice, until the berries are tender and have released most of their juices, about 20-22 minutes. Place a colander or strainer over a bowl or liquid measuring cup and strain the berries, reserving the excess juices. You will have approximately 4 tablespoons (¼ cup) of juice. Add just enough milk to make 6 tablespoons total of liquid if you are short on juice.


Lower the oven temperature to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the sugar, flours, baking powder and salt. Whisk to blend. In a large mixing bowl, combine the reserved strawberry juice/milk, greek yogurt, eggs, and vanilla extract. Whisk until smooth. Whisk in the melted butter. Add the dry ingredients to the bowl with the wet ingredients and whisk just until combined and no dry streaks remain. Fold in the strawberries with a spatula.


Divide the batter between the prepared muffin liners. Sprinkle the tops with coarse sugar, if desired. Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool.

Recipe Source: Annie's Eats

Chai Spiced Glazed Doughnut Muffins

Fine, I'll admit it. I had chai tea once. I don't drink tea. I didn't know it was tea, it was a sample. And it was so delicious. There's been a little depression since I found out it was tea and decided not to drink it.
However.
These muffins do Chai tea justice it desperately needs! Oh, they are spiced wonderfully and have a perfect glaze to accompany them. Anytime I get the urge for Chai tea, I guess I'll just have to whip up these beauts.

Photo Credit to My Baking Addiction

Chai Spiced Glazed Doughnut Muffins
Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
3/4 teaspoon vanilla
1 tablespoon milk

Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs one at a time, beating to combine.
Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.
Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Prepare the glaze.

In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.

When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Recipe Source: My Baking Addiction

Pumpkin Cream Cheese Muffins

Not sure if I've said this yet, but this last fall was the first real "pumpkin rampage" I've ever gone on. I wanted all things pumpkin. I made desserts, breakfasts, soups, etc. And I'm still not sick of it. I could bake up a pumpkin storm right now and be completely satisfied. Probably because I kept making awesome things, like these muffins. They. Are. Awesome. And I love cream cheese, so...yeah...D-lish.

Photo Credit to The Girl Who Ate Everything

Pumpkin Cream Cheese Muffins
24 muffins
8 oz. cream cheese, softened
1 cup confectioners’ sugar
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Recipe Source: Annie's Eats

All Bran Muffins

All growing up, my grandma Schwartz made the same few things. Roast. Grilled cheese. Chocolate chip cookies.   Funeral potatoes. Gravy, turkey, and rolls. Chicken noodle soup. Bread. And All-Bran muffins...delicious, moist, "fool you with their deliciousness but they're really healthy" muffins. They fooled me all growing up, but now I just delight in the fact that they are fiber-rich and yummy. Thank you GRANDMA!

Photo Credit to kelloggs.com

All-Bran Muffins
Makes 12 muffins
1 1/2 cup Kellog's All-Bran Cereal
1 1/4 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup sugar
1 1/4 cup flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat oven to 400. In large bowl, pour milk & cereal, let soak for about 10 minutes.

In small bowl, combine flour, sugar, salt & baking powder. Add egg and oil to cereal; beat well. Add dry mixture and stir only until combined. Pour into muffin tins. Bake 18-20 minutes.

Recipe Source: Grandma Schwartz adapted from Kellogg's

{Healthy} Banana Blueberry Muffins

I have been obsessed with muffins lately. And I love Bananas and blueberries together, so this is a perfect combination for breakfast!

Photo Credit to melskitchencafe.com

Banana Blueberry Muffins

Makes 12 muffins1/4 cup (4 tablespoons) butter, room temperature
1/4 cup plain yogurt
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 3/4 cups whole wheat flour
1/4 cups quick or regular oats
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas, lightly mashed
1/3 cup milk
1 teaspoon vanilla extract
1 cup frozen blueberries
2 teaspoons flour

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.

In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

Whole Grain Banana-Pecan Muffins

I've posted a recipe for Banana muffins before. Those are super healthy. These are super delicious. And I will make no comment on the healthy-ness of these because I have no idea! We actually didn't try the pecans on top (my mom didn't have any), but I love pecans, so I'm sure it would be delicious as well.

Whole Grain Banana-Pecan Muffins

About 24
3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 3 large and 4 medium)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar

Preheat the oven to 350. Line a muffin tin with liners.

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among 24 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 22-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Recipe Source: adapted slightly from Our Best Bites

Whole-Grain Banana Muffin

Over the course of working in a dental office for the last 6 years, I have cut a LOT of recipes, but haven't used many...so here's one I actually made. Most of them are super super healthy, so bear with me. I thought these were good. Very healthy, like I said, not the best Banana muffins I've ever had, but really good for the health. Realize the oats are whole, so you will feel them in the texture.

Whole-Grain Banana Muffins
Makes 6-9 muffins
1/2 cup whole-wheat flour
1 cup oats
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 bananas, mashed
1/2 cup plain nonfat yogurt
1 egg
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla

Preheat oven to 350. Mix flour, oats, salt, cinnamon, baking soda and bananas. Mix yogurt, egg, honey, oil, and vanilla separately. Add both mixtures together until they are combined. Place in greased muffin tins (or place baking cups in the muffin tin), and bake 12 minutes (or so).