HEALTHY CHOCOLATE MUFFINS
Delicious and fluffy healthy chocolate muffins made with whole grains, maple syrup, and coconut oil.
Provided by Linley Richter
Categories Snack
Time 37m
Number Of Ingredients 12
Steps:
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
- Next, place dry ingredients into a medium bowl and mix.
- Then, in a small bowl, mash 1 large banana. Measure it and add 1 cup to a large bowl.
- Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, almond milk, and vanilla extract and mix until combined.
- Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
- Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
Nutrition Facts : Calories 203 kcal, Sugar 15 g, Fat 8 g, Carbohydrate 31 g, Fiber 4 g, Protein 4 g, ServingSize 1 serving
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
HEALTHY CHOCOLATE MUFFINS (WITH VEGGIES!)
These Healthy Chocolate Muffins are pack with good-for-you ingredients and can be made in your blender! Loaded with greens and carrots, you are going to love how much your family adores these healthy muffins!
Provided by Taesha Butler
Categories Breakfast
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
- In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
- Blend until mixture is smooth.
- Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.
- Finally, fold in chocolate chips (if using).
- Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
- Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.
Nutrition Facts : ServingSize 1 muffin, Calories 135 kcal, Carbohydrate 19 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 2 g, Sugar 7 g, Cholesterol 31 mg
HEALTHY CHOCOLATE MUFFINS
These Healthy Chocolate Muffins are so moist, rich and fudgy, you'll never believe they are good for you! Made with whole grains, yogurt and no added sugar.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
- In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
- With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 193 kcal, Carbohydrate 26 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 28 mg, Fiber 3 g, Sugar 15 g
CHOCOLATE BANANA MUFFINS
Rich and fudgy dark Chocolate Banana Muffins. These healthy whole wheat muffins are made without butter and NO refined sugar but taste moist and decadent!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- If using coconut oil, melt it now and let it come to room temperature. (If using canola oil, skip this step.)
- Preheat the oven to 325 degrees F. Line a standard muffin pan with paper or silicone muffin cups, then lightly coat the cups with nonstick spray.
- In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
- In a mixing bowl, add the mashed banana (if you are mashing the banana directly in the mixing bowl, double check that you have the correct amount), then whisk in the eggs, milk, honey, brown sugar, vanilla, and oil. If the oil resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. With a rubber spatula or wooden spoon, stir gently and patiently to combine. The batter will look dry at first but will begin to come together as you go. It will also be thick and shaggy, which is just right. Stop as soon as the dry ingredients disappear and don't over mix. Fold in the chocolate chips.
- Scoop the batter into the prepared muffin pan; the cups will be quite full and the tops will dome when the bake. Sprinkle with extra chocolate chips if desired.
- Bake the muffins for 22 to 26 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean without any wet batter clinging to it. Test a few times to make sure the muffins are cooked through (and that what stuck to the toothpick was in fact batter and not a melted chocolate chip).
- Remove the muffins from the oven and place them on a wire rack. Let cool in the pan for 3 minutes. Then, using a dull knife or fork to help you out, gently remove the muffins from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers. Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 214 kcal, Carbohydrate 32 g, Protein 5 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 25 mg, Fiber 4 g, Sugar 14 g
BEST EVER HEALTHY CHOCOLATE CHIP MUFFINS
BEST EVER Healthy Chocolate Chip Muffins: soft & tender muffins with a perfectly moist and fluffy crumb, sweet vanilla flavor, and bursting with melty chocolate chips. Tastes like chocolate chip cookies in muffin form!
Provided by Demeter | Beaming Baker
Categories Dessert
Time 54m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
- Pour batter evenly into prepared muffin pan-I spread mine into 10 muffin cups for large, full muffins, but you can do 12. Optionally, top with chocolate chips. Lightly press chips into batter.
- Bake for 26-32 minutes. Mine took 29 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1.5 hours. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 Muffin, Calories 203 calories, Sugar 8.4 g, Sodium 169 mg, Fat 10.8 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 27.8 g, Fiber 5.4 g, Protein 4.6 g, Cholesterol 0 mg
17 BEST MINI MUFFINS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mini muffin recipe in 30 minutes or less!
Nutrition Facts :
HEALTHY CHOCOLATE MORNING MUFFINS
Moist, satisfying chocolate muffin that's easy on the waistline. Any oil can be substituted for the grapeseed oil.
Provided by tng214
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 30.1 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 270.3 mg, Sugar 20.9 g
21 BEST HEALTHY MUFFIN RECIPES: HEALTHY BANANA MUFFINS
Healthy Muffin Recipes including healthy banana muffins made with ripe bananas, applesauce, whole wheat or spelt flour, and no sugar. They are easy to make in one bowl and perfect for a grab and go breakfast or snack.
Provided by Olena Osipov
Categories Snack
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin. Set aside.
- In a large mixing bowl, gently whisk egg. Add bananas and mash. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
- Add flour and gently stir until well incorporated. Do not over mix - that produces a tough muffin.
- Fill each opening almost full with batter and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
- Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
Nutrition Facts : ServingSize 1 muffin, Calories 107 kcal, Sugar 10 g, Sodium 179 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 24 g, Fiber 2 g, Protein 3 g, Cholesterol 14 mg
LOW FAT CHOCOLATE MUFFINS
Steps:
- Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts
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HEALTHY BAKERY STYLE CHOCOLATE CHIP MUFFINS - BAKER BY NATURE
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5/5 (28)Category BreakfastCuisine AmericanTotal Time 25 mins
- In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
- Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.
HEALTHY CHOCOLATE MUFFINS RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
4.8/5 (10)Estimated Reading Time 5 minsCategory BreakfastTotal Time 30 mins
- Preheat oven to 425 degrees Fahrenheit. Spray a 12-count muffin pan well with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and chocolate chips.
- In a separate bowl, mix together the Greek yogurt, brown sugar, honey, milk, oil, egg, and vanilla.
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4.6/5 (212)Total Time 45 minsServings 12Calories 330 per serving
- Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups., In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips.
- Set aside., In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar., Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined., Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.
- Sprinkle with pearl sugar., Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean., Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
14 HEALTHY MUFFIN RECIPES THAT WON'T WRECK YOUR DIET
From bostonmagazine.com
Estimated Reading Time 4 mins
- Apricot-Date Seed-uction Muffins. via Petit World Citizen. The ideal muffin for those who are following a gluten-free diet, these muffins are made almost entirely of nuts and seeds.
- Chocolate Muffins. via Yes I Am Vegan. Thanks to a healthy flour made from ground almonds and oats, even chocolate muffins can be nutritious. It helps that these muffins are oil-free and sweetened with dates and bananas.
- Strawberry-Banana Quinoa Muffins. via Climb Eat Cycle Repeat. This recipe uses cooked quinoa and whole wheat pastry flour for a dose of filling whole grains.
- Vanilla Bean Blackberry Muffin. via Chocolate Covered Katie. If you can’t find vanilla bean paste, vanilla extract works just as well. Try substituting maple syrup or honey for Xylitol or other sweeteners to keep these muffins as unprocessed as possible.
- Cherry Zucchini Muffins. via The Foodie and The Fix. This recipe uses zucchini to add extra nutrition while keeping the muffins moist. For a decadent-feeling touch, make an optional frosting from Greek yogurt, coconut oil, and low-fat cottage cheese.
- Lemon Raspberry Muffins. via The Free From Kitchen. Made with lactose-free milk and gluten-free flour, these muffins are perfect for those with dietary restrictions.
- Whole Wheat Carrot Cake Muffins. via Fannetastic Food. For a morning energy boost, try this recipe. The muffins are loaded with fresh carrots, nuts, spices, and raisins.
- Pineapple Coconut Muffins. via Hold the Grain. Coconut fans, listen up. This paleo recipe uses coconut flour—which provides a generous amount of fiber without packing on carbs—as well as coconut cream and coconut oil.
- Oatmeal Date Protein Muffins. via Kleinworth and Co. Scoops of protein powder make these muffins a filling breakfast or an effective post-workout snack.
- Almond Mango Muffins. via Pickled Plum. These healthy muffins use hazelnut meal instead of flour, keeping them gluten-free. Try making your own by roasting hazelnuts, peeling off the skin, and breaking them down in a food processor.
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5/5 (16)Total Time 38 minsCategory MuffinCalories 188 per serving
- Place mashed banana, orange juice and zest, maple syrup, oil, vanilla, and flax mixture in a medium mixing bowl and whisk until smooth.
- Place almond flour, oat flour, cinnamon, ginger, baking soda, baking powder and salt in a large mixing bowl and whisk until well combined. Pour in wet ingredients and mix until smooth. Fold in cherries, carrot, and apple (if your apple seems too wet, wring it out in a paper towel first to remove the excess moisture).
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5/5 (5)Calories 183 per servingCategory Breakfast
- Preheat oven to 400℉. Line a standard muffin tin with paper liners (This recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).
- In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
- In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
- Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not over mix.
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4.1/5 (65)Total Time 50 minsCategory SnackCalories 220 per serving
- Whisk together ground flaxseed and 1/3 cup water in a small bowl to create flax eggs. Set aside.
- Add oats, banana, chocolate protein powder, almond milk into a high powdered blender and blend until smooth. Add flaxseed mixture, baking soda and baking powder. Blend until combined.
- Use a spatula to stir in chocolate chips and then transfer muffin mix into prepared muffin tin lined with paper or silicone liners. Muffin cavities should be filled about 3/4 of the way up and you should be able to fill six muffin cups. Sprinkle extra chocolate chips on top of each muffin.
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- Healthy Blueberry Muffins with Blueberry Icing. These stunning muffins are packed with oat flour, quinoa flakes, and almond flour, but you'll forget about all that healthy stuff when you taste them.
- No Sugar-Added Blueberry Lemon Muffins. This easy muffin recipe is packed with juicy blueberries and fresh lemon flavor. The rare sugar allulose takes the place of traditional white sugar.
- Snickerdoodle Protein Mini Muffins. These super healthy muffins are made with almond flour and packed with protein powder to keep you full all morning long.
- Protein Muffins. Eggs, protein powder, and Greek yogurt give these healthy morning muffins a good dose of protein. Whole oats and blueberries pack them with filling fiber and tons of flavor.
- Keto Zucchini Streusel Muffins. You will not believe these subtly sweet streusel-topped muffins are keto-approved. A combination of almond and coconut flour, milk, and zucchini give these muffins body, and various spices and walnuts make them irresistible.
- Whole30 Sweet Potato Banana Muffins. Mashed bananas and sweet potatoes are a match made in heaven in these naturally sweet muffins made with almond and tapioca flour.
- Paleo Plum Muffins. This stunning muffin recipe was modeled after a famous plum torte recipe from The New York Times, but it includes paleo-approved ingredients and is healthy enough for breakfast.
- Healthy Banana Muffins. When life gives you overripe bananas, make banana muffins. These healthy beauties are packed with oats, whole wheat flour, and a touch of oat bran for more fiber.
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- Pumpkin Dark Chocolate Blender Muffins. Apple sauce and lots of pumpkin puree give great body to these oil-free muffins. A dark chocolate surprise inside will have everyone clamoring for another taste.
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