Tag: muffins

Zucchini Carrot Muffins

This year, my zucchini plants have been perfectly prolific. Not too many, not too little. Just the right amount of squash has grown in our garden and I couldn’t be happier. While my babies were requesting my chocolate zucchini bread, I was fermenting some zucchini and carrot relish. It got me thinking, how good would zucchini carrot muffins be?! So I got to work! 

Years ago, I ate a zucchini, carrot, and apple bread that I adored. I perhaps baked it a few times while my big kiddo was a tot (he’s in high school now!), but hadn’t made it since then. While that was delicious, I thought giving the two a try might be equally good. I gathered a few ingredients, shredded some zucchini and carrots, and got to work. 

Needless to say, my little one ate them all for breakfast. And when I saved a few for snacks during the day, she was disappointed in me. What I know is that it’s a fun way to sneak a few veggies into breakfast for my babies and I am totally happy with that! Ready to start baking? Let’s get going! 

Your Ingredients for Zucchini Carrot Muffins

  • ¼  cup oil 
  • ½ cup brown sugar 
  • 2 eggs
  • ½ tablespoon vanilla 
  • 1 ½ cup flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts, optional 

Your Steps

Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.

In a large bowl, combine oil, brown sugar, eggs, and vanilla. Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter. 

Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.

Gather the wet ingredients
Add the goodness!
zucchini carrot muffin batter
Get ready to bake!
zucchini carrot muffins
And so much yum!
zucchini carrot muffins

Zucchini Carrot Muffins

These zucchini carrot muffins are a perfect fall treat with their warming spices. Give them a try for breakfast or a snack throughout the day!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¼ cup oil
  • ½ cup brown sugar
  • 2 eggs
  • ½ tablespoon vanilla
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.
  • In a large bowl, combine oil, brown sugar, eggs, and vanilla.
  • Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  • Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter.
  • Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword baking, breakfast muffins, carrots, muffin recipe, muffins, zucchini, zucchini and carrot, zucchini bread
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Looking for other delicious muffin recipes?

I love a good muffin and that means I have a ton of recipes for you to try! Check out my baking page to find all of them. Or click a link below!

JessLeave a comment

Gooseberry Muffins

Gooseberries are not a traditional midwestern gardener’s fruit. I stumbled on them when I thought I had tried some at a farmer’s market and loved the fruit so much I wanted to grow my own. Turns out, gooseberries weren’t the correct fruit, but it certainly was a happy mistake. Each year, I make a few batches of delicious gooseberry jam and now these upgraded gooseberry muffins. 

Never had a gooseberry? They are about the size of a large blueberry, but look like a miniature watermelon with the texture of a grape. Typing that just makes me smile. It almost sounds like a description from a Dr. Seuss book, but I think it’s a great description. They can be tart like a green grape or sweeter like a red grape. They grow on bushes with some gnarly thorns. I see that as part of the adventure of having them…can I get away without getting pricked? 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

Your Ingredients

  • 1 egg 
  • ½ cup Greek yogurt
  • ¼ cup+ 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil 
  • ¼ cup brown sugar, packed 
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries, cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter) 
  • ½ cup old fashioned oats
  • 1 ½  cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder 

Your steps to Gooseberry Muffins

If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Prepare your muffin tin with non-stick cooking spray or muffin liners. This recipe will result in approximately 12 muffins. 

In a large bowl, combine the flour, salt, and baking powder. Set aside. 

In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well. Stir in the white and brown sugar. Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries. Again, you can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries. 

Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

Mix up the wet ingredients!
Stir in the berries and oats.
Portion it out!
Yum!
Let’s eat!

Gooseberry Muffins

Little bit of tart and a little bit of sweet make these gooseberry muffins a perfect treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 egg
  • ½ cup Greek yogurt
  • ¼ cup + 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil
  • ¼ cup brown sugar packed
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter)
  • ½ cup old fashioned oats
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Instructions
 

  • If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Grease or line a muffin tin. This recipe will result in approximately 12 muffins.
  • In a large bowl, combine the flour, salt, and baking powder. Set aside.
  • In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well.
  • Stir in the white and brown sugar.
  • Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries.
  • Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing.

Notes

You can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries.
Keyword Breakfast, gooseberries, gooseberry, gooseberry muffins, gooseberry recipes, muffin, muffins
Tried this recipe?Let us know how it was!

Looking for other fun ways to use berries in your kitchen?

Check out my canning and preserving page for more inspiration or perhaps one of my favorites below will become a favorite of yours!

JessLeave a comment

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others. 

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try! 

Ready to start baking? Let’s get started! 

Your Ingredients

  • 1 ½ cups roasted and mashed pumpkin 
  • ½ cup brown sugar 
  • ¼ cup oil 
  • 1 teaspoon vanilla
  • 2 eggs 
  • 1 ½ cups flour
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder 
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips, if desired 

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined. 

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in. 

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

In goes the dry ingredients.
Mixed to just combined.
Ready for the oven.
Pipping hot!
Let’s eat!
So dang good!
Baked chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • 1 ½ cups roasted and mashed pumpkin
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips if desired

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
  • Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Red Currant Muffins

Many moons ago (Like seriously, SO MANY. Where does the time go?!), I was at a farmer’s market and I tried a berry. I loved it and immediately wanted to grow it. Did I write down what I tried? Absolutely not. So I planted gooseberries. They grew fruit. Nope, that wasn’t it. Then I planted red currants. Nope. Also, not it, but man, they ARE tasty. So I promptly ordered three more plants. This year, I feel confident to say they have finally established themselves in our yard. Lucky for our household because it means I get to create these delicious red currant muffins!

I dig a sweet-tart fruit. Cranberries, gooseberries, blueberries, rhubarb. I always harvest them just before they are ready so I get that tart bite to them. Currants live in that same family. They are delightful and perfect pops of flavor, which is what I think makes them ideal for muffins and breads. As soon as my mini me bit into her first red currant muffin, she asked if I could bake more. If she could perhaps bring a batch to her grandparents for the weekend. So they win, right? 

What do we sweeten them with?

If you’ve been baking with me for any amount of time, you know I love to use maple syrup as a sweetener. We live in northern Wisconsin where we are able to easily make our own maple syrup each spring. (Learn about it here!) We have a very small operation and cook over an open fire to finish it on the stove, making about a little over a gallon a year. I use it throughout the year to sweeten all the things and it does a great job! If you’re hesitant, please give it a try! You would never know there is no granulated sugar in these muffins! 

But enough talk. Let’s get baking! 

Your Ingredients for red currant muffins 

  • 1 cup whole wheat flour 
  • 1 cup all purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt (vanilla or sour cream will do fine too!)
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Your Steps to Red Currant Muffins

Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels. 

Mix flour, baking powder, baking soda, and salt in a large bowl; set aside. 

Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and 3/4 of the currants gently. 

Scoop prepared batter into prepared muffin tin. Sprinkle the tops of each muffin with some of the remaining currants. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.

Cream the butter first for optimal mixing!
Add the dry ingredients.
Red currants in batter
A burst of color!
Sprinkle some on top!
Completed red currant muffins
Perfection!
Serve them up!

Red Currant Muffins

These red currant muffins are FULL of little red bits of sweet-tart goodness in every bite that will have you coming back for more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt vanilla or sour cream will do fine too!
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Instructions
 

  • Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels.
  • Mix flour, baking powder, baking soda, and slat in a large bowl; set aside.
  • Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and ¾ of the currants gently.
  • Scoop prepared batter into prepared muffin tin. Sprinkle the remaining currants on top of each muffin. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.
Keyword Breakfast, breakfast muffins, muffin recipe, muffins, red currant muffins, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty treats?

Check out my baking page or my canning page! Or maybe something below will tickle your fancy!

JessLeave a comment

Banana Nut Muffins

I know you are out there. The banana keepers. You know, the ones that buy way too many bananas because some days the people in your house eat them like they are going out of style…until they don’t. And then you have those bananas that are just past their prime. The banana keepers throw them in the freezer with plans of banana bread. I usually just leave them on the counter until the Mr says, “Are you going to bake with these or….” Well, sometimes they make the best gluten free banana bread. But this time, they made some delightful banana nut muffins. 

I went the healthier route on these banana nut muffins: maple syrup for the sweetener and whole wheat flour swapped for all purpose. Even with the healthier swaps, I think these are some delicious muffins your family can all enjoy! 

Ready to start baking? Let’s go! 

Your Ingredients 

  • ⅓ cup maple syrup 
  • 1 egg
  • ¼ cup oil 
  • ⅓ cup plain Greek yogurt 
  • ½ teaspoon vanilla 
  • 2 bananas, mashed
  • 2 cups whole wheat flour 
  • ½ teaspoon salt 
  • 2 teaspoons baking powder 
  • ½ cup walnuts 
  • ½ cup chocolate chips (optional)

Your Steps to Banana Nut Muffins

Preheat the oven to 400 degrees. In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed. 

In an additional bowl, combine the flour, baking powder, and salt. Mix into the wet ingredients along with the walnuts and chocolate chips, if adding. 

Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray. Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full. Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean. 

Gather the wet..
I love a pastry cutter for bananas
Add the dry!
Portion it out!
Muffins
With Butter!

Banana Nut Muffins

Whole wheat flour, maple syrup, and sweet bananas combine to make these delicious and simple banana nut muffins!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ⅓ cup maple syrup
  • 1 egg
  • ¼ cup oil
  • ⅓ cup plain Greek yogurt
  • ½ teaspoon vanilla
  • 2 bananas mashed
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup walnuts
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed.
  • In an additional bowl, combine the flour, baking powder, and salt.
  • Mix into the wet ingredients along with the walnuts and chocolate chips, if adding.
  • Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray.
  • Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full.
  • Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean.
Keyword banana nut, banana recipe, bananas, Breakfast, breakfast breads, breakfast muffins, muffins
Tried this recipe?Let us know how it was!

Looking for other tasty breakfast treats?

You can find muffins and more on my baking page and there are other sweet and savory ideas on my breakfast page. Otherwise, perhaps one of these recipes below will intrigue you!

JessLeave a comment

Rhubarb Streusel Muffins

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins. 

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together. 

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients 

  • ¾ cup whole milk 
  • ¼ cup oil 
  • 1 large egg 
  • 1 teaspoon vanilla 
  • 2 cups all purpose flour
  • 6 tablespoons sugar (or ⅜ cup)
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ¼ teaspoon cardamom 
  • 1 cup fresh or frozen rhubarb 

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups. 

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups. 

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping. 

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea. 

Wet, dry, rhubarb
Streusel topping!
Almost ready!
Portion it out!
Top them off!
Serve them up!

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¾ cup whole milk
  • ¼ cup oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 6 tablespoons sugar or ⅜ cup
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • 1 cup fresh or frozen rhubarb

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Instructions
 

  • Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
  • In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
  • Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
  • Divide the batter evenly among the muffin cups.
  • In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
  • Use a pastry blender to cut the butter into the flour and sugar until crumbly.
  • In a pinch, forks or knives can be used. Top each muffin with streusel topping.
  • Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.
Keyword Breakfast, breakfast breads, breakfast muffins, Rhubarb, rhubarb muffins, rhubarb recipes
Tried this recipe?Let us know how it was!

Looking for some other sweet treats?

Please check out my Baking page for some delicious treats! Or maybe one of the muffins or breads below will tickle your fancy!

JessLeave a comment

Sweet Potato Muffins

I don’t know about you, but I dig a good muffin. The Mr and I are early risers, which generally means I am a “double breakfast” kind of gal. What can I say, I don’t like being hungry and am a grazer throughout the day. Muffins make a great small first breakfast while I drink my warm lemon water (check out the benefits here!). They are a snack I can feel good about feeding my kiddos too! That is especially true for these delicious sweet potato muffins!

That’s right. Sweet potato muffins. Not something you’ve heard of, right? But I bet you’re intrigued and thinking, “Why haven’t I thought of that before?!” I mean, sweet potatoes are just that, sweet. They are also a nutrient dense vegetable with more potassium than a banana, full of fiber, vitamin A and C, and antioxidants, among so many other things. 

You may also be wondering, “But that’s a hard potato. How are we going to add that to a muffin?!” A few kitchen gadgets are going to get us to riced sweet potato and let me tell you, once you have it riced, the possibilities are endless! 

The gadgets

Yes, you will need a couple to create these muffins, but I am telling you, once you get started, you’ll use them all the time. 

The Spiralizer 

My sister gifted me a spiralizer a number of years ago along with the cookbook Inspiralized by Ali Maffucci. The spiralizer is small and handheld so it doesn’t take up much space in my kitchen. Sometimes it’s a bit of hard work, but I don’t mind that when I am working in the kitchen. And seriously, the sweet potato is my favorite to spiral so far! 

The Food Processor

I spent the early parts of my adult life thinking I could get by with a small, 2 cup food processor. It’s what my mom had growing up and I figured it was enough. Then one year, my mom (of all people) gifted me this beautiful 7 cup KitchenAid Food Processor and I don’t know how I lived without it for so long. 

I use it for making oat flour, pesto, you name it. She is so lovely and I love her so much! 

The Sweet Potato Muffin Recipe

But enough about the gadgets I love, it’s time to start cooking! You’ll want to get started by spiralizing 1 medium/large sweet potato. You are looking for about 2 firmly packed cups of spiralized potato. I like to do this over a plate (you’ll see why in a moment!). Then you’re ready to get started!

Your Ingredients 

  • 1 large sweet potato, spiralized (2 cups firmly packed)
  • 2 cups old fashioned oats 
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ½ teaspoon cinnamon
  • 2 eggs 
  • 1 teaspoon vanilla 
  • 2 tablespoons melted butter (coconut oil would be great too!) 
  • ¼ cup real maple syrup (or honey)
  • ¼ cup chocolate chips

Your Steps to Sweet Potato Muffins

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray. 

In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created. Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice). 

Now I avoid all the extra dishes I can, so the oat flour goes onto the plate the sweet potato was on and cinnamon gets added. You do you! 

From here, add the eggs, vanilla, and maple syrup to the mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs). Fold in the oats and cinnamon along with the chocolate chips. 

Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week. We like to pop them in the microwave for 15 seconds to warm up the chocolate and make them just perfect with a cup of tea or coffee! 

Spiralize!
Make up the flour!
Make those spirals into rice!
Gather the ingredients…
Portion it out!
And Serve!

Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 large sweet potato spiralized (2 cups firmly packed)
  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter coconut oil would be great too!
  • ¼ cup real maple syrup or honey
  • ¼ cup chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
  • In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
  • Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
  • From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
  • Fold in the oats and cinnamon along with the chocolate chips.
  • Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.
Keyword Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato
Tried this recipe?Let us know how it was!

Other Great recipes for Breakfast

Click here to head to my breakfast breakfast page or check out some favorites below!

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Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge. 

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try! 

Your Ingredients

  • ½ cup butter, softened
  • 1 cup packed light brown sugar 
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk 
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¾ teaspoon salt 
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit (cranberries, cherries, etc) 
  • ½ cup chopped nuts 

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk. 

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean. 

Always with the butter and sugar.
I adore all the textures!
Almost ready to go!
Yum! Let’s get a cup of coffee!
Coconut and Raisin Spiced Muffins

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit cranberries, cherries, etc
  • ½ cup chopped nuts

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
  • Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
  • Add eggs, vanilla, and milk. Stir until well combined.
  • In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
  • Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
  • Place the mixture into the prepared tin, filling ¾ of the full.
  • Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread
Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

JessLeave a comment

Blueberry Currant Muffins

For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins. 

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

  • ½ cup almond milk 
  • 1 egg
  • ⅓ cup maple syrup 
  • ¼ teaspoon almond extract
  • 2 cups flour (I do high quality whole wheat from Sunrise Flour Mill) 
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, melted 
  • ¾ cup fresh blueberries 
  • ¼ cup red currants 
  • ¼ cup sliced almonds 

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through. 

Pictures of steps of baking the muffins.
Measure it out!
Wet dough and berries
Mix it up!
Muffins in tin.
Portion it out!
Completed blueberry currant muffins
So dang good!
Completed blueberry currant muffins
Serve it up!

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup almond milk
  • 1 egg
  • ⅓ cup maple syrup
  • ¼ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil melted
  • ¾ cup fresh blueberries
  • ¼ cup red currants
  • ¼ cup sliced almonds

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
  • Add flour, baking soda, and salt, mixing until just combined.
  • Gently fold in coconut oil, blueberries, and currants.
  • Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
  • Bake for 18-22 minutes, until baked through.
Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my baking page for all things muffins or maybe check out a recipe below!

JessLeave a comment

Strawberry and Lemon Zest Muffins

I am one of the lucky ones. My career is teaching high school math and physics. I recently had one of the most fun group of kids in an Algebra II class. They made me laugh on the regular while also still hanging on to their passion to learn. (Again, I am lucky). When this particular class learned that I was training for a marathon, they championed me, complete with a “We’re proud of you!” card when I finished. Then they learned that I had a food blog, and I suddenly gained a number of followers on my Instagram. Soon enough, I got an email request on my blog for “some strawberry muffins #lit #bestmuffinsever #yumalisous.” I told that young lady that strawberries weren’t in season, but as soon as they were, I would make a recipe for her. So without further adieu, I present Strawberry and Lemon Zest Muffins!

Your Ingredients

  • ½ cup sugar
  • ⅓ cup coconut oil, room temperature (about 70 degrees) 
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups whole wheat flour 
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon 
  • 1 cup fresh strawberries, washed and diced

Your Steps to Strawberry and Lemon Zest Muffins 

Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.

In a large bowl, cream sugar and coconut oil (Note: the coconut should be solid but soft).  Add in vanilla and eggs, whisking until well combined. Stir in Greek yogurt, lemon juice, and zest. Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined. Fold in blueberries. 

Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!

A little lemon!
Dry ingredients
A pop of color in the strawberries.
Almost set!
Perfection!

Strawberry and Lemon Zest Muffins

Spring time flavors abound with these strawberry and lemon zest muffins. Bake up a batch today!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • ½ cup sugar
  • ⅓ cup coconut oil room temperature (about 70 degrees)
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon
  • 1 cup diced strawberries

Instructions
 

  • Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
  • In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
  • Add in vanilla and eggs, whisking until well combined.
  • Stir in Greek yogurt, lemon juice, and zest.
  • Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
  • Fold in strawberries. Spoon batter into muffin tins, filling about 3/4 of the way full.
  • Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
Keyword Breakfast, Breakfast Bread, lemon, muffins, Strawberries, strawberry
Tried this recipe?Let us know how it was!

Looking for other breakfast Delights?

Click here to head to my breakfast page. Or let your eyes to choosing by checking out a few recipes below!

JessLeave a comment