Muffins For The Whole Family

Muffins are my favorite make-ahead way to feed my entire family. Breakfast, lunch or dinner… I make muffins to cover any mealtime and I’m not talking about the giant super unhealthy (delicious) Costco muffins. The muffins I am talking about are refined sugar-free, gluten-free, protein-packed, and usually full of good things like chia + flax seeds and fruits and veggies. Muffins are easy to grab to feed Jack and Joey, I can easily customize them to fit Jack’s baby needs, and Chris can take them to work for breakfast or lunch, and then he doesn’t complain that “we have no food in the house”. So, these aren’t your average muffins but muffins I feel good about giving my family and make mealtime so much easier! Here are some of the muffins I make on a regular basis and like to have on hand for easy meals for Jack, Joey and Chris.

Sweet Potato Morning Glory Muffins

• 2 cups oat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pink Himalayan salt
• 3/4 cup pure maple syrup
• 1/2 cup nut milk (I use almond Malk)
• 2 eggs
• 1 15 oz can sweet potato
• 1 1/2 tsp pure vanilla extract
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 or 3 ripe mashed bananas
• 1 apple, peeled, and finely chopped
• 1 cup (or so) chopped matchstick carrots (I buy the pre shredded carrot match sticks and chop them a bit more)
• A couple handfuls of raisins
• A couple handfuls of chopped walnuts (leave out if feeding to a babe)

1. Heat oven to 350 and spray muffin pan with coconut oil spray
2. Mix dry ingredients in a bowl
3. Blend wet ingredients in the blender or separate bowl
4. Combine wet and dry ingredients and then fold in mashed bananas
5. Fold in apple, carrots, raisins and walnuts
6. Bake for 25 to 30 minutes
7. Let cook in muffin tin for a few minutes and then move to wire rack and let cool completely (about 30 minutes) before eating. Enjoy!

Peanut Butter Apple Oatmeal Muffins

(Recipe adapted from Babyfoode)

• 2 ripe bananas, mashed
• 1 cup almond milk  
• 1/2 cup peanut butter
• 3-4 tbsp flax seed
• 1/4 cup maple syrup
• 1 large egg
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 2 cups old-fashion oats 
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 apple, peeled, cored and finely chopped
• Optional add ins: raisins, chopped walnuts

1. Preheat oven to 350° F. Grease or line 12 muffin cavities
2. In a large bowl, stir together the mashed banana, milk, peanut butter, maple syrup egg, coconut oil, and vanilla extract until well combined. 
3. Add in the oats, baking powder, flax seed, cinnamon and salt and stir until just combined. Stir in the chopped apple (raisins and walnuts if using).
4. Pour the oat batter into the muffin tin and bake for 22 minutes or until just browned. 
5. Let cool. Drizzle with extra peanut butter if you wish. (I lined Jack’s muffins with paper liners because I do not include walnuts in his)

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Flourless Morning Glory Muffins

(Recipe adapted from RunningwithSpoons)

These are my favorite morning muffins. Gluten-free, dairy-free, naturally sweetened, and packed with apples, carrots and walnuts. They are delicious and I can easily customize for Jack by leaving out the walnuts and maple syrup.

• 1/4 cup creamy almond butter
• 1 medium-size ripe banana
• 1 large egg
• 1/4 cup maple syrup
• 1/2 cup rolled oats
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup carrots (about 2 large) (I buy the pre shredded carrot match sticks and chop them a bit more)
• 1 medium apple, peeled, cored, and finely chopped
• 1/3 cup raisins
• 1/3 cup walnuts

1. Preheat oven to 375°F and prepare a muffin pan by spraying cavities with cooking spray.
2. Add all ingredients except for carrots, apple, raisins, and walnuts to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. Fold in carrots, apple, raisins, and walnuts and mix by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing.

Blueberry Greek Yogurt Muffins

(Recipe adapted from RunningwithSpoons)

• 1 cup plain Whole Fat Greek yogurt
• 2 medium ripe bananas
• 2 large eggs
• 2 cups rolled oats
• 1/4 cup maple syrup
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup blueberries (or chocolate chips if you are feeling sweet)

1. Preheat oven to 400°F and prepare a muffin pan by spraying the cavities with cooking spray.
2. Add all the ingredients except for the blueberries to a blender and process on high until the oats are broken down and batter is smooth and creamy. Stir in blueberries by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few blueberries (or chocolate chips) over the top of each muffin.
4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing.

Almond Flour Muffins

(Recipe adapted from Detoxinista)

• 2 cups blanched almond flour
• 3 eggs
• 1 ripe banana , mashed
• 3 tablespoons maple syrup
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 cup fresh blueberries (or thawed from frozen)

• Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners. (You can use 12 to make shorter muffins, if you prefer.)
• In a large bowl, combine the almond flour, eggs, mashed banana, maple syrup, baking powder, and vanilla and stir well, until the batter is relatively smooth. Fold in the blueberries.
• Scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.

Baby Banana Blueberry Muffins

• 2 mashed bananas
• 1 egg
• 1/4 cup coconut flour
• 1 tsp cinnamon
• 1/4 tsp baking soda
• handful of blueberries (leave the blueberries out of you want way less of a mess)

1. Bake at 350°F for 30 minutes

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Spinach Egg Muffins

• 6 large eggs
• 1/4 cup milk (cow or almond)
• 1 cup chopped spinach (or broccoli, bell peppers or any other veggie you have on hand)
• 1/2 cup cheddar cheese shredded

1. Heat oven to 375°F. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
2. In a medium bowl, whisk the eggs and milk together.
3. Add in the spinach and cheese.
4. Pour the egg mixture into the muffin tins until 3/4 the way full.
5. Bake for 20-25 minutes or until eggs have set and the cheese is golden brown.

Quinoa Zucchini Muffins

(recipe adapted from thepeacheepear.com)

• 1 cup shredded zucchini
• 1 cup cooked quinoa
• 4 eggs
• 1 tsp garlic powder
• 1/2 tsp pink salt (more or less to taste)
• 1/4 tsp black pepper

1. Preheat oven at 350°F. 
2. In a bowl combine shredded zucchini, quinoa, garlic powder, pink salt and pepper. 
3. Beat eggs and add to mix.
4. Scoop into greased 24-cup muffin pan.
5. Bake for 22 minutes. Allow to cool for 5 minutes.

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Apple Cheddar Meatloaf Muffins

I love making meatloaf muffins because I make a few kinds at the same time and it is totally adjustable based on what you have on hand. Keeping the base ingredients, you can switch out the veggies and cheese for anything you’d like.

• 1 lb organic ground turkey
• 1 pouch of unsweetened apple sauce
• 1/2 cup shredded carrot
• 1/2 cup chopped spinach
• 1/2 cup shredded cheddar cheese
• 1 egg
• 1/2 cup breadcrumbs

1. In a large bowl, place all of the ingredients.
2. Pre-heat the oven to 375°F and grease a muffin tin
3. Scoop meat mixture into 12 muffin cavities
4. Bake for 25 to 30 minutes

How many times can I say muffins? Just a few more… As you can tell, I make a lot of muffins around here. I was getting really tired of cleaning my muffin tins and decided I should try the silicone variety. Why didn’t I do this years ago?! They do not stick at all! The muffins just pop right out making clean up so much faster. I recommend this silicone cupcake set I ordered from Amazon. The only minor issue I ran into with these is that if your batter is fairly loose, it makes it a little tricky getting it into a hot oven with out spilling (especially with the mini muffins). To fix the problem, put the silicon muffin pan on top of cookie sheet before putting your batter into the muffin cavities.

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Muffins are cute, functional, nutritious and delicious! Bake once and they are ready to go for the week!