It’s no secret that I have a real muffin obsession. The proof is in all these fabulous recipes I’ve perfected over the years! Vegan muffins, gluten free muffins, flourless muffins, low sugar muffins…there’s something for everyone. I love the versatility of muffins (you can eat them any time of day!), that they keep me full and satisfied for hours, and that you can’t beat the smell of baking muffins in your kitchen!
Are homemade muffins good for you?
As a nutrition professional, my recipes have much less sugar and fat when compared to store-bought, bakery, or other traditional muffins. You can feel good about sharing these recipes with toddlers and kiddos because they’re made with wholesome ingredients
My recipes often include whole grains, nuts and seeds, fiber, and fruits or vegetables I use healthy oils like avocado oil and coconut oil I opt for unrefined sweeteners like maple syrup, honey or coconut sugar and limiting processed sugars. Many are also egg or dairy-free, gluten-free, or vegan!
How to store muffins
Store homemade muffins in a tightly covered (or airtight) container at room temperature for up to three days, or in the refrigerator for up to five days.
How to freeze
Simply freeze the cooled muffins on a lined baking sheet or plate. Once frozen, place them into a freezer bag and they’ll stay fresh for up to three months. When you’re ready to eat, thaw them on the countertop, or warm them in the microwave individually!
What flour is best?
It really depends on the recipe, but I like to use:
whole wheat flour (for the fiber!) whole wheat pastry flour (so fluffy!) or a combo of almond and oat flour for gluten free muffins.
You could also use half whole wheat flour and half all-purpose flour, or even 100% all-purpose flour if that’s what you have on hand!