Muffins Galore

November 6, 2012

8 min read


A great solution for providing nutrition on the run.

The morning rush makes breakfast the easiest meal to skip. Children are scrambling to gather themselves together grabbing lunches, schoolbags and other paraphernalia before running off to catch the bus or carpool to be on time for school. Teenagers are usually rushing out of the house without as much as a cup of water before school. Most would rather sleep an extra 15 minutes than wake up on time to enjoy a healthy morning meal.

Here’s a solution.

These delicious muffins are very easy to grab when short on time. They are great for a breakfast on the run and to fill your children’s lunch box. Try them. There is a muffin here for every taste.

Basic muffin recipe

This muffin tastes scrumptious even though it uses wholesome flours and natural sweeteners. I usually double the recipe, because they go very fast.

The recipe calls for whole-wheat pastry flour, but it can be substituted with spelt flour. Since spelt flour is so much softer, this delicious muffin melts in your mouth.

Feel free to experiment with flours and the sugars. Maple sugar is one of the more natural sugars and thus it is the preferred choice was used; honey or even sugar can also be used.

Dry Ingredients:

  • 2 cups whole wheat pastry flour
  • 1 cup corn flour
  • 1 Tbs baking powder
  • 1 tsp cinnamon (optional)
  • 1/8 tsp sea salt

Wet ingredients

  • ½ cup maple syrup (or honey or sugar)
  • ½ cup oil (corn oil or canola oil)
  • ¾ cup water (or apple juice)
  • 2 eggs, beaten

Preheat oven at 375 degrees. Combine the dry ingredients if mixing by hand. If mixing in a mixer, alternate the dry and wet ingredients until you get a smooth consistency. Make sure to undo all lumps but do not over mix.

If batter is too dry add 1/3 cup water, mix it well and spoon into prepared lined muffin pans.

Fill tins up to the top and they will rise and give you nice size muffins, bake for 20 minutes, or until toothpick comes out clean.



For fruit and nut muffins use blueberries or cranberries, roasted walnuts, ground almonds, or sunflower seeds.

For bran muffins use 3 parts flour, 1 part bran, raisins and lemon rind.

Preparation time: 15 minutes
Baking time: 20 minutes
Yields 12-15 muffins

Healthy Oatmeal Raisin Muffins

Healthy Oatmeal Raisin Muffins

  • 1 cup buttermilk (into 1 cup of soy/Almond milk put 3 Tbs lemon juice and wait till it curdles)
  • 1 cup quick cooking oats toasted
  • ¼ cup raisins/or chocolate chips
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 – 3 Tbs oat bran
  • ½ cup chopped walnuts (optional)
  • 2 egg whites
  • ¼ cup light brown sugar
  • ¼ cup canola oil
  • 1 Tbs honey

Combine the Almond milk and lemon juice, oats and raisins/chocolate chips in a bowl and let stand a ½ hour.

Preheat oven to 400 degrees F.

Combine the flour, baking powder, baking soda, and oat bran.

In the mixer beat the egg whites with sugar until stiff, add canola oil, and honey together.

Add the flour and oats mixture alternately to the flour mix, and stir between additions.

Fold in the chopped walnuts,

Pour the batter into 12 well greased muffin cups or line it with cupcake papers for easier removal.

Bake for 25 minutes.

Note muffins are done when they pull from side of pan.

Preparation 30 minutes
Yields 12 large cupcakes

Moist Carrot Muffin

Moist Carrot MuffinThese muffins do a good job of camouflaging some nutritious carrots for everyone’s benefit. The end result is so delicious that you might have to give them doubles.

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white organic flour
  • 1 Tbs baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • ½ tsp cardamom/or nutmeg (optional)
  • ¼ cup chopped walnuts/pecans or filberts
  • ½ cup light raisins
  • 3 medium carrots grated = 1 cup
  • ¼ cup canola oil
  • 2/3 cup maple syrup or honey
  • ¾ cup Rice dream or orange juice
  • ½ tsp vanilla extract (or vanilla sugar)

Preheat over to 350˚. Whisk dry ingredients into a bowl. Stir in nuts, raisins and carrots. Pour liquid ingredients over dry ingredients stirring gently by hand or on very low speed in the mixer. Pour into prepared lined muffin tins. Bake 25 -30 minutes or until toothpick comes out clean. Cool. Transfer from pan to plate, so it should not sweat. Serve immediately or freeze for further use.

Preparation time: 20 minutes
Baking time 30 minutes
Serves 12

Delicious Zucchini Chocolate Muffin

Delicious Zucchini Chocolate MuffinIn this recipe there is some hidden vegetable for the benefit of those children that do not favor vegetable.

  • 2 eggs
  • 1 cup (500 ml) sugar
  • ¾ cup (180 ml) applesauce
  • ¾ cup (175 ml) Rice Milk or Almond Dream
  • 2¾ cup (680ml) whole wheat pastry flour
  • 4 Tbs (60 ml) cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla sugar
  • 2 cups zucchini (500 ml) shredded

In a mixer bowl beat eggs and sugar until fluffy about 15 minutes. Add apple sauce, flour, baking powder, baking soda, alternating with Rice Dream or Almond Milk. Finish by adding zucchini, mix thoroughly.

Pour into a greased Bundt pan, or 12 muffin tin.

Bake 40 to 50 minutes at 350 F (180 C)

Preparation 20 minutes
Makes 12 muffins

Flax Seed & Bran Muffin

Flax Seed & Bran Muffin

Here is a recipe that has some nourishing ingredients for all ages, it is simple and delicious and you know that you delivered some nutrition to whoever enjoys it.

  • 1½ cups unbleached white flour
  • ¾ cup flaxseed meal
  • ¾ cup oat bran (you can blend oats to a meal consistency, for the same result)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 ½ cups carrot grated
  • 2 apples peeled and shredded
  • ½ cup light raisins (optional)
  • 1 cup nuts grated
  • ¾ cup Rice Dream
  • 1 tsp vanilla
  • 2 Tbs apple cider vinegar

Mix together first 8 ingredients in a large bowl. Stir in apples, carrots, raisins (if desired) and nuts.

Combine rice milk and vanilla. Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened. Do not over mix.

Fill muffin tins ¾ full. Bake at 350’for 15-20 minutes, or until toothpick comes out clean.

Preparation time: 30 minutes
Yields: 15 medium muffins.

Yummy Apple Cinnamon & Oat Muffins

Yummy Apple Cinnamon & Oat Muffins

This recipe has healthy ingredients however feel free to experiment and substitute with your favorite flour.


  • ¼ cup light or dark brown sugar
  • ¼ cup unbleached flour
  • Pinch of salt
  • 1/8 tsp ground cinnamon
  • 2 Tbs oil
  • 2 to 3 Tbs oats


  • 2 large eggs
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ½ cup unbleached flour
  • ½ cup whole-wheat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/4 cup apple sauce
  • 2 Tbs orange juice
  • ¼ cup apple sauce
  • 2 Tbs oil
  • Pinch of salt
  • 2 apples, cored and diced (about 1 ½ cups)

Preheat oven to 375 degrees. Line muffin pan with paper liners.

In a small mixing bowl with a wooden spoon mix the brown sugar, 1/4 cup unbleached flour, pinch of salt, and 1/2 flat teaspoon cinnamon. Add the 2 tablespoons oil and mix until crumb mixture forms. Add the oats combining well, and set aside.

In a mixer with a dough hook mix ingredients in the order given, alternating between wet and dry ingredients scraping sides of bowl. Stir in the apple chunks combining well.

Spoon a slightly heaping 1/2 cup of batter into each muffin cup. Sprinkle the topping evenly over the top of each muffin. Bake for about 20 minutes or until muffins are lightly browned and top springs back after being pushed.

Makes 12 muffins 
Preparation- 20 minutes

Low Sugar Oat Bran Muffins

Low Sugar Oat Bran Muffins

This recipe is ideal for those trying to watch their weight as it is very low fat.

It is filling and moist, nutritious and delicious. It has been shared by family and friends always receiving raving reviews. A very welcome addition to the lunchbox.

  • 1 ¼ cup oat bran
  • 1 cup whole wheat flour
  • 1 tsp cinnamon
  • 1tsp baking powder
  • ¾ tsp baking soda
  • ¾ cup unsweetened applesauce
  • ½ cup honey or maple syrup
  • ¼ cup oil
  • 1 egg
  • 1 cup sugar free chocolate chips

Line a muffin pan with cupcake holders. In your mixer on medium speed mix all ingredients. Use an ice cream scoop to form even muffins.

Bake for 20 to 30 minutes (depending on your oven) until brown on top and tooth pick comes out dry.

Note: You can substitute the chocolate chips for blueberries or raisins with equally delicious results. .

Preparation 10 minutes
Yields 15 small muffins

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