Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

If you’re celebrating Easter this summer with a breakfast or brunch or want a light lunch or dinner dessert, try this recipe for Healthy Lemon Poppyseed Muffins. These muffins also make a scrumptious spring or summer breakfast, mid morning or afternoon snack or dessert. My family members love anything with fresh lemon, so these muffins always win rave reviews with my kids and husband. I lightened up this recipe which I adapted from Browneyed Baker and substituted nonfat plain Greek yogurt for the sour cream. I love her recipes, and her food blog is totally worthy of checking out! If you’re headed out of town for spring break this week or planning your summer travels, these Lemon Poppyseed Muffins are also perfect for travel snacking. Store them at room temperature in an airtight container, and they should last up to 4 days. Enjoy and happy Easter weekend!

Banana Bread Chocolate Chip Muffins

Banana Bread Chocolate Chip Muffins

My daughter, Leigh, saw a recipe for Skinny Banana Chocolate Chip Muffins by Ambitious Kitchen on Pinterest and asked me to make them. I made them today, and I made a few minor changes. They turned out great! I love that they use liquid coconut oil and nonfat Greek yogurt and her idea to put the bananas and liquid ingredients in the blender. This recipe is super quick and easy. They make a great morning or afternoon snack or easy breakfast on-the-go. Thanks to Leigh for finding this one and to the wonderful recipes from Ambitious Kitchen!

Healthy Banana Nut Muffins

Healthy Banana Nut Muffins via @alisonlewis

If you read my blog on a regular basis, you can tell that we have been into making muffins lately at my house. Over the weekend my daughter, Leigh and I made these Healthy Banana Nut Muffins for the week for breakfast, lunches and afternoon snacks. We made regular size and mini muffins so the directions for the different baking times are below. These are really light and filled with flavor, and you won’t even believe they are whole wheat. No mixer is needed, so these are so easy and fun to make with the kids. If you make mini muffins, each muffin has 140 calories, 2.2 grams of fat, 26 grams of carbohydrates and 3.7 grams of protein per serving, so enjoy!

Mini Pumpkin Muffins with Greek Yogurt

Mini Pumpkin Muffins with Greek Yogurt

Who is ready for fall? I know that I am, and I was in the kitchen today working on some pumpkin recipes. I had some leftover pumpkin so I made these Mini Pumpkin Muffins with Greek Yogurt. These are so easy and require no mixer. They make a great on-the-go breakfast treat, after school snack, desert, or healthy addition to your lunchbox. I cut the butter in half and used nonfat Greek yogurt which adds protein, no fat and creates a moist center, so enjoy!

Apple Flaxseed Muffins

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.

Easy Peach Muffins

Summer is almost over, but we are still enjoying fabulous peaches here in the south. I had some fresh peaches that were starting to go bad so I made this recipe for Easy Peach Muffins which was really too simple for words. I adapted this recipe from Taste of Home using Greek yogurt and a few other kitchen staples, and they came out fabulous. These are perfect for a summer breakfast, after workout or afternoon snack, or dessert. If you can’t find fresh, be sure to use frozen. Frozen foods are picked at their peak and flash frozen so they are just as sweet and good for you. Happy Friday and have a super weekend!

Blueberry Muffins with Greek Yogurt

When my daughter, Leigh, was bored the other day, I said, “Let’s make some muffins”. We had an abundance of blueberries on hand and came up with this healthier version of Blueberry Muffins with Greek Yogurt. Leigh is 13 years old, and she made this entire recipe on her own. I photographed this picture, but I told her that she just may have a summer internship. Anyway, this is the first of several of her creations coming soon that she made under my (very little) direction. They do taste as good as they look. We started with a dozen, and the next morning there were only 3 left 🙂

Gluten-Free Fresh Cherry and Almond Muffins & Gluten-Free Muffin Cookbook Giveaway

Gluten-Free muffins? Yes! It’s hard to believe that making muffins gluten-free can taste fabulous, and Cookbook Author, Camilla Saulsbury, shows us how in one of her latest cookbooks “150 Best Gluten-Free Muffin Recipes”. This book is a collection of great recipes, expert baking tips, expert baking techniques and even a gluten-free ingredient glossary to help the novice as well as the expert gluten-free baker. Recipes such as Rocky Road Muffins, Bacon Scallion Muffins, Indian Spice Coconut Muffins and Sour Cream Muffins are just a few calling my name. These Fresh Cherry Almond Muffins (pictured above) were out of this world. Before I could turn around, my 3 kids devoured them. These are perfect for this time of year when fresh cherries are at their peak. For a chance to win a copy of this book, leave me a comment telling me what type of muffin is your favorite. For additional chances to win, follow the steps below and leave me a comment telling me you did so. Good Luck! Winner will be drawn June 12th at 8 a.m CST. 

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Fresh Peach-Pecan 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.

Fall Breakfast or Snack: Apple Muffins

We are obsessed with apples at my house this time of year (Honey Crisps are one of my favorite varieties). I have been searching for an Apple Muffin recipe for the past week or so, and since I have been so busy with my upcoming cookbook and television appearances, I decided to adapt this one from King Arthur Flour. I love that this recipe includes nonfat buttermilk, and perhaps that’s why they are so moist. These make a great breakfast, dessert or after-school snack, and OMG did my kids love them!