We are muffin lovers in both of our households. Muffins are great for quick breakfast, snack on the run, or as part of “breakfast for dinner”, which all kids love. Adding a smear of peanut butter to your muffin can add a protein boost to help keep you stay full until the next meal too. We have lots of different muffins but we make these 3 healthy muffin recipes over and over again for our families.
The first is Ann’s personal favorite, Pumpkin Cranberry Muffins. This recipe makes a bunch, which are great to store in the freezer and pull out whenever you need them. And if you aren’t in the muffin mood, you could always make them into a bread and you’ll end up with two loaves from this same recipe. Of course, they are perfect during the Fall when fresh cranberries are available. Fresh cranberries freeze beautifully so you can make these whenever the urge strikes (Ann does!). You could easily use dried cranberries in place of the fresh if you prefer.
These Apple Carrot Muffins are often referred to as “Company” Muffins in Lesley’s house since this is typically the muffin recipe she turns to when guests are over. It is also pretty versatile as nuts make a nice addition if you are in the mood or raisins can be left off if you prefer. Ann’s children are raisin lovers but Lesley’s not so much. Of course, golden raisins often blend right in and go unnoticed.
Hummingbird Muffins are the third on our list of favorite healthy muffin recipes. Ann whipped these up a few years back as a spin-off of her favorite cake, Hummingbird Cake, a Southern treasure. It is essentially a banana bread-like base with the addition of pineapple to the mix. Nuts are optional and these can quickly be thrown together if canned pineapple is a staple in your cupboard (it is in Ann’s!).