Since fall is headed this way, it’s time for crisp, cool weather, apple picking, spiced lattes, cozy sweaters, colorful leaves and jack-o-lanterns. Try their recipe for Apple Flaxseed Muffins with organic milled flaxseed from Carrington Farms. This recipe is super healthy, and it’s great for breakfast, dessert or an afternoon snack. Flaxseed is one of the most nutritious seeds on the planet. It’s high in fiber, B vitamins, magnesium and manganese. It’s also high in phytochemicals, including many antioxidants. Is this reason enough? Start your week off right making these fabulous healthy muffins.
I have been on a huge peach kick lately with the juiciest, ripest peaches to choose from in Alabama. I made these Peach-Pecan Muffins this weekend for my kids, and they were quite popular. This recipe can be made with whole wheat or all-purpose flour, and I used medium fresh peaches. Our medium peaches are huge, so you may want to add more if yours aren’t that large (see my picture below from instagram on the iphone). Also, feel free to omit the pecans if you wish, but they do make them pretty and add an additional touch of southern flavor.
I am so excited to share this recipe for Banana-Dark Chocolate Muffins. It’s a twist of my very popular banana bread recipe. What’s great about it besides the taste is that all of the ingredients can be combined in one bowl, and no mixer is needed. I use nonfat Greek yogurt which adds moisture and increases the protein. These muffins are amazing, and my kids went wild over them. I almost wasn’t able to take a picture of them before they ate them all. Enjoy these muffins for a wonderful breakfast treat, afternoon snack, lunch, or dinnertime dessert.
We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves.