I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.
Muffins
Sweet Potato Zucchini Muffins
Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!
Rice Zucchini Muffins
I created this for my son who has many food allergies and doesn’t like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into.
Lemon Zucchini Muffins
I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.
Five Spice Muffins
These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.
Pineapple Zucchini Muffins
These are deliciously moist muffins that that’ll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn’t very long! My entire family just loves them!
Zucchini-Chocolate Chip Muffins
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Orange-Walnut Muffins
This is a healthy orange-walnut muffin recipe. The almond milk replaces the traditional vegetable oil, and the brown sugar-honey combo replaces white sugar. Try topping it with a little peanut butter for a morning treat.
Quinoa Squash Muffins
Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.
Coconut Mango Muffins with Candied Ginger
This exotic combination of dried mango and candied ginger is so good you’ll forget that it is good for you. The coconut sprinkled on top gives an extra crunch and a lovely appearance.
Texas Lime in the Coconut Muffins
This recipe was devised when I had a lot of limes on hand. I’m sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.
Rhubarb Crisp Muffins
If you can’t decide between muffins and fruit crisp try this deliciously easy combo that tastes like something straight out of the best cafe!
Vanilla Pear Muffins
Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.
Molasses Raisin Muffins
These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning.
Whole Wheat and Nuts Muffins
Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.
Lemon Honey Muffins
These muffins aren’t too sweet, but are quite lemony. I like nutmeg, and tend to put a lot more than a dash in the mix.
Multigrain Muffins
This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid.
Molasses Spice Muffins
These muffins are very moist and full of spice. Whole wheat flour adds fiber without taking away any flavor. Try these for breakfast or a wholesome snack.