Carrot and Raisin Muffins

I was trying to think of a new muffin to make and it hit me while I was peeling carrots for the week...why not make a whole wheat carrot cake like muffin!  These are great alone cold or hot, with syrup or honey, or even with cream cheese.

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened  
• 2 eggs
• 1 tsp vanilla
• 4 tbsps oil 
• 2 cups whole wheat flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 3 tsp baking powder
• 1 tsp salt
• 3 tsps cinnamon
• 2 tsps nutmeg
• 1 tsp vanilla
• 3 carrots, chopped in food processor
• 1/2 cup raisins

Mix milk, applesauce, eggs, vanilla, and oil in a bowl.  Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix until well blended, then add in the carrots and raisins and combine.  Use an ice cream scoop to fill a nonstick muffin pan.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

Cranberry Orange Muffins

These are a great solution for some of your holiday leftovers!  These are perfect on a weekend morning, fresh out of the oven, topped with a drizzle of honey or warm syrup.

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened  
• 2 eggs
• 1/2 tsp vanilla
• 4 tbsps oil 
• 2 cups whole wheat flour
• 1/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup cranberry orange sauce + some for topping

Mix milk, applesauce, eggs, vanilla, oil, and cranberry sauce in a bowl.  Add the flour, sugar, baking powder, and salt.  Mix until well blended.  Use an ice cream scoop to fill a nonstick muffin pan.  Top each with a bit of the sauce, and use the handle of a regular spoon to swirl into the batter.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!


How many can eat...made about 16 muffins.

Sweet Honey Muffins

These are even more yummy if you use local honey!  These are perfect on a weekend morning, fresh out of the oven, topped with a drizzle of honey...

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened  
• 1 egg
• 1/2 tsp vanilla
• 4 tbsps oil 
• 2 cups whole wheat flour
• 1/3 cup brown sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 cup honey
• 1/4 cup honey for drizzling on each muffin before baking

Mix milk, applesauce, egg, vanilla, oil, and 1/4 cup honey in a bowl.  Add the flour, brown sugar, baking powder, and salt.  Mix until well blended.  Use an ice cream scoop to fill a nonstick muffin pan.  Drizzle each with a bit of the other 1/4 cup of honey and use the handle of a regular spoon to swirl into the batter.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!


How many can eat...made about 15 muffins.

Strawberry Jam Muffins

You can make these muffins with any kind of your favorite jam!  We used the strawberry jam I made this year for this batch.  These are perfect on a weekend morning, fresh out of the oven, topped with a bit of maple syrup...

What you will need...

• 1 1/8 cup milk
• 1 1/8 cup applesauce, unsweetened  
• 1 egg
• 1/2 tsp vanilla
• 6 tbsps oil 
• 2 cups whole wheat flour
• 1/3 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup strawberry jam

Mix milk, applesauce, egg, vanilla, most of the jam, and oil in a bowl.  Add the flour, sugar, baking powder, and salt.  Mix until well blended.  Use an ice cream scoop to fill a nonstick muffin pan.  Use the rest of the jam to top each.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

How many can eat...made about 15 muffins.

Strawberry Muffins

I am so happy that strawberries are here!  I bought some just to eat, and they are so good that I had to go buy more for muffins and to make some jam.  These are perfect on a weekend morning, fresh out of the oven, topped with a bit of maple syrup and dash of powdered sugar...

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened  
• 1 egg
• 1/2 tsp vanilla
• 4 tbsp oil (I use vegetable)
• 2 cups whole wheat flour
• 1/3 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 to 1 1/2 cups strawberries (I like lots!)

Mix milk, applesauce, egg, vanilla, and oil in a bowl.  Add the flour, sugar, baking powder, and salt.  Mix until well blended.  Stir in the berries.  Use an ice cream scoop to fill a nonstick muffin pan.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

How many can eat...made about 15 muffins.

Cinnamon Raisin Muffins

We didn't have a lot of options in the pantry...so I thought I would just try to make some really cinnamon flavored muffins since we were wanting cinnamon rolls...

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened
• 1 egg
• 1/2 tsp vanilla
• 4 tbsp oil (vegetable)
• 2 cups whole wheat flour
• 1/2 cup brown sugar
• 2 to 3 tbsps cinnamon (we like a lot!)
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup raisins

Mix milk, applesauce, egg, vanilla, and oil in a bowl.  Add the flour, brown sugar, cinnamon, baking powder, and salt.  Mix until well blended.  Stir in the raisins.  Use an ice cream scoop to fill a nonstick muffin pan.  (NOTE:  I also used a turn or two of the cinnamin-sugar grinder over each.)  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  These are also really great heated up and covered with maple syrup.  Enjoy!

How many can eat...makes about 15 muffins.

Chocolate Chip Pumpkin Muffins

I love the smell of pumpkin pie, and this way I can get the smell of pumpkin pie filling the house but have a healthy snack instead of the pie. 

What you will need...

• 1 cup 1% milk
• 3/4 cup applesauce, no sugar added (I usually use 1 cup, but this was all I had on hand)
• 2 eggs
• 4 tbsps vegetable oil  (this is 1 tbsp more than usual to make up for the lack of applesauce)
• 1 tsp vanilla
• 3/4 can pumpkin
• 2 tbsps maple syrup
• 2 cups whole wheat flour
• 1/2 cup brown sugar
• 3 tsps baking powder
• 1/2 tsp salt
• 1 tbsps pumpkin pie spice
• chocolate chunks (we like dark chocolate)

Preheat oven to 400* and line muffin pan with foil wrappers.  In a bowl, combine and mix well milk, applesauce, eggs, pumpkin, oil, syrup, and vanilla.  Add brown sugar, flour, baking powder, salt, and spice.  Mix until all blended.  Use an ice cream scooper to fill muffin cups.  Should make about 16 muffins.  Place chocolate chunks on top of each (I usually press them down just a bit so that the chunks are covered with a bit of the batter) and bake...YUM-OLA!!!

How many people can eat...makes about 16 muffins so it depends on how hungry the people are:)

Note...these taste great when you treat them like a pancake and topped the warm muffins with maple syrup!!!  They will keep great in the refrigerator for about a week, or you can freeze them.

© 2011 Neeley Buhr

Cranberry Orange Muffins

A moist muffin the whole family will love on a cold winter morning...

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened
• 1/4 cup orange juice (with pulp)
• 1 cup (about 1/2 can) of cranberry sauce, cut into pieces
• 2 eggs
• 4 tbsps oil
• 1 tsp vanilla extract
• 2 1/4 cups whole wheat flour
• 1/3 cup sugar
• 3 tsps baking powder
• 1/2 tsp salt
• zest from an orange (optional, use it if you have it)

Mix milk, applesauce, juice, cranberry sauce, eggs, oil, and vanilla in a bowl.  Add dry ingredients and stir until well blended.  Use an ice cream scoop to generously fill a nonstick muffin pan or foil baking cups.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Carefully transfer to cooling rack as soon as possible to keep the outsides from getting too done.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

Makes about 18 muffins!

Chocolate Chunk Muffins

Jeff and I wanted to make something yummy for Thanksgiving morning...we were both thinking chocolate, so we added a bit more chocolate than normal for these muffins for a treat.  Hard to believe they are whole wheat!  A perfect idea for breakfast if you are having family or friends over for the holidays...

What you will need...

• 1 1/4 cup milk
• 1 cup applesauce, unsweetened
• 1 egg
• 4 tbsps oil
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 1/2 cup unsweetened cocoa
• 1/2 brown sugar
• 3 tsps baking powder
• 1/2 tsp salt
• 36 dark chocolate chunks (3 for each muffin)
• a bit of sugar to sprinkle on each muffin before baking

Mix milk, applesauce, egg, oil, and vanilla in a bowl.  Add dry ingredients and stir until well blended.  Use an ice cream scoop to generously fill a nonstick muffin pan or foil baking cups.  Press 3 dark chocolate chunks into each muffin.  Top each with a sprinkle of sugar.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Carefully transfer to cooling rack as soon as possible to keep the outsides from getting too done.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

Makes about 12 real big muffins!

Cornbread Muffins

These sweet cornbread muffins are perfect for holiday dinners or in a big bowl of any type of chili or burgoo.  If you are making cornbread for the holidays, try to adding some orange zest and cranberries/cranberry sauce in this recipe instead of the corn...
 What you will need...

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 cup honey
• 2 eggs
• dash of salt
• 1 1/4 cups flour
• 1 cup cornmeal
• 1/2 tsp baking powder
• 1/2 cup milk
• 3/4 cup frozen corn, thawed

Preheat your oven to 400*.  Line 12 muffin cups with foil wrappers.  In the stand mixer, cream together the butter, sugar, honey, and eggs.  Add in the salt.  Mix in the flour, cornmeal, and baking powder. Slowly add the milk.  Mix in the corn.  Use your icecream scoop to fill the muffin cups and bake for 20 to 25 minutes...YUM-OLA!!!

How many people can eat...makes 12 cornbread muffins.

Pumpkin Muffins

I love fall, especially because it means it is time to bake with pumpkin...makes your house will smell so good you will have another thing to be thankful for this season...

What you will need...

• 1 cup 1% milk
• 1 cup applesauce, no sugar added
• 2 eggs
• 3 tbsps vegetable oil
• 1 tsp vanilla
• 1 can pumpkin
• 2 tbsps maple syrup
• 2 cups whole wheat flour
• 1/2 cup brown sugar
• 3 tsps baking powder
• 1/2 tsp salt
• 1 1/2 tbsps pumpkin pie spice
• 1/2 cup walnuts (optional)

Preheat oven to 400* and line muffin pan with foil wrappers.  In a bowl, combine and mix well milk, applesauce, eggs, pumpkin, oil, syrup, and vanilla.  Add flour, brown sugar, baking powder, salt, and spices.  Mix well, and mix in nuts if you use them.  Use an ice cream scooper to fill muffin cups.  Should make about 16 muffins.  Sprinkle a bit of spice on each top and bake...YUM-OLA!!!

How many people can eat...makes about 16 muffins so it depends on how hungry the people are:)

Note...great topped with maple syrup hot out of the oven...or heat in the microwave from the frig storage...sooo good!!!  They will keep great in the refrigerator for about a week, or you can freeze them.

Spiced Apple Muffins

Fall just makes me want to eat apples and pumpkin in everything, so of course this month's muffin is going to hit the spot...these not only taste yummy, but they will fill your kitchen with the smell of fall...

What you will need...

• 1 cup 1% milk
• 1 cup applesauce, no sugar added
• 1 egg
• 3 tbsps vegetable oil
• 1 tsp vanilla
• 1 Granny Smith apple, peeled and diced really fine
• 2 cups whole wheat flour
• 1/3 cup brown sugar
• 3 tsps baking powder
• 1/2 tsp salt
• 3 tsps cinnamon
• 1 tsp nutmeg
• 1/2 tsp cloves

Preheat oven to 400* and line muffin pan with foil wrappers.  In a bowl, combine and mix well milk, applesauce, egg, oil, and vanilla.  Add flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.  Mix well and then stir in apples.  Use an ice cream scooper to fill muffin cups.  Should make about 15 muffins...YUM-OLA!!!

How many people can eat...makes about 15 muffins so it depends on how hungry the people are:)

Note...great topped with maple syrup...heat in the microwave...sooo good!!!  They will keep great in the refrigerator for about a week, or you can freeze them.

Nutty Banana Muffins

One of my dad's favorites makes the best breakfast...

What you will need...

• 1 cup 1% milk
• 1 cup applesauce, no sugar added
• 1 egg
• 3 tbsps vegetable oil
• 1/2 tsp vanilla
• 3 super ripe bananas, mashed well
• 2 cups whole wheat flour
• 1/3 cup sugar
• 3 tsps baking powder
• 1/2 tsp salt
• 1/3 cup chopped walnuts
• about 15 walnut halves

Preheat oven to 400* and line muffin pan with foil wrappers.  In a bowl, combine and mix well milk, applesauce, egg, oil, vanilla, and mashed bananas.  Add flour, sugar, baking powder, and salt.  Mix well and then stir in nuts.  Use an ice cream scooper to fill muffin cups.  Should make about 15 muffins.  Top each with a halved walnut...YUM-OLA!!!

How many people can eat...makes about 15 muffins so it depends on how hungry the people are:)

Note...great topped with maple syrup and sliced bananas...heat in the microwave...sooo good!!!  They will keep great in the refrigerator for about a week, or you can freeze them.

Chocolate Peanut Butter Muffins

Jeff and I hosted a breakfast for our running group to celebrate August birthdays and we had 4 different types of whole wheat muffins...this was Jeff's favorite...

What you will need...

• 1 cup 1% milk
• 1 cup applesauce, no sugar added
• 1 egg
• 3 tbsps vegetable oil
• 1/4 tsp vanilla
• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 1/3 to 1/2 cup brown sugar
• 3 tsps baking powder
• 1/2 tsp salt
• cinnamon and sugar grinder
• 1/2 cup peanut butter chips

Preheat oven to 400* and line muffin pan with foil wrappers.  In a bowl, combine and mix well milk, applesauce, egg, oil and vanilla.  Add flour, cocoa powder, brown sugar, baking powder, and salt.  Mix well and then stir in chips.  Use an ice cream scooper to fill muffin cups.  Should make about 15 muffins.  Top each with a bit of the cinnamon sugar grinder...YUM-OLA!!!

How many people can eat...makes about 15 muffins so it depends on how hungry the people are:)

Note...great topped with peanut butter!!!

Blueberry Muffins

What you will need for the classic blueberry muffin...

• 1 cup milk
• 1 cup applesauce, unsweetened  
• 1 egg
• 1/2 tsp vanilla
• 3 tbsp oil (I use vegetable)
• 2 cups whole wheat flour
• 1/3 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries (yes this is lots and lots!)

Mix milk, applesauce, egg, vanilla, and oil in a bowl.  Add the flour, sugar, baking powder, and salt.  Mix until well blended.  Stir in the blueberries.  Use an ice cream scoop to fill a nonstick muffin pan.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

How many can eat...made about 15 muffins.

Cinnamon Apple Butter Muffins

Got the idea for these while I was Krogering and saw the apple butter, and immediately thought of cinnamon apple...perfect in the morning with a cup of coffee!

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened
• 1/4 cup apple butter
• 1 egg
• 1/2 tsp vanilla
• 3 tbsp oil (I use vegetable)
• 2 cups whole wheat flour
• 1/3 cup brown sugar
• 1 to 2 tbsp cinnamon (depends on how cinnamony you want them)
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup raisins

Mix milk, applesauce, apple butter, cinnamon, egg, vanilla, and oil in a bowl.  Add the flour, brown sugar, baking powder, and salt.  Mix until well blended.  Stir in the raisins.  Use an ice cream scoop to fill a nonstick muffin pan.  (NOTE:  I also used a turn or two of the cinnamin-sugar grinder over each.)  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

How many can eat...made about 15 muffins.

Jalapeno Cornbread Muffins

These are so good and go great with any mexican meal or chili.  No, they are not healthy, but they are in the perfect serving size...everything in moderation!  These little cornbreads have the perfect amount of kick...not too much so you can tone down a super spicy dish, but just enough to wake up your taster...

What you will need...

• 1/2 cup butter, softened 
• 1/4 cup sugar
• 2 large eggs
• 1/4 cup of canned diced jalapenos
• 1 tbsp jalapeno juice from the can
• 1/2 tsp salt
• 1 1/4 cup flour
• 1 cup cornmeal
• 2 tsps baking powder
• 1/2 tsp baking soda
• 3/4 cup milk (we use 1% as that is what Jeff drinks, but I am sure whole or buttermilk would actually work better for the consistency)
• 1/4 cup olive oil
• 1 cup frozen corn, thawed

Preheat the oven to 400*.  Cream together the butter (make sure it is softened), sugar, eggs, and salt.  Add in the diced jalapenos, jalapeno juice, and olive oil.  Mix in the cornmeal, flour, baking powder, and baking soda.  Slowly add in the milk.  Stir in the corn.  Line your muffin tin with the foil liners (don't use paper!!! they will stick!!!) and use your ice cream scoop to fill the liners.  Bake 20-25 minutes or until a toothpick comes out clean and they look YUM-OLA! 

How many people can eat...should make about 12, but when I make these muffins it seems make about 16.

Note...you may also choose to add some shredded cheddar to the mix, I would suggest using about 3/4 a cup.

Blackberry Jam Muffins

I came up with this muffin last week when I wanted to make a fruit muffin but hadn't been to the grocery yet...

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened
• 1 egg
• 1/2 tsp vanilla
• 3 tbsps oil
• 4 tbsps blackberry jam (we use a seedless, all natural jam)
• 2 cups whole wheat flour
• 1/3 cup sugar
• 3 tsps baking powder
• 1/2 tsp salt

Mix milk, applesauce, egg, vanilla, oil, and jam in a bowl.  Make sure to get the jam mixed in well so it isn't clumpy.  Add dry ingredients and stir until well blended.  Use an ice cream scoop to fill a nonstick muffin pan or baking cups.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  They are super good!

Makes about 14 muffins...yes that means you will need to get out another muffin pan.

Chocolate Cinnamon Muffins

Like most females, I love chocolate...so why not make a whole wheat muffin even better...

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened
• 1 egg
• 3 tbsps oil
• 2 cups whole wheat flour
• 1/2 cup unsweetened cocoa
• 1/2 brown sugar
• 3 tsps baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• cinnamon and sugar grinder

Mix milk, applesauce, egg, and oil in a bowl.  Add dry ingredients and stir until well blended.  Use an ice cream scoop to generously fill a nonstick muffin pan or baking cups.  Top with a twist of the cinnamon and sugar grinder.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

Makes about 15 muffins...yes this means you will need to get out another muffin pan.