CloseSay hello to autumnal produce with these muffin recipes. Whether it’s apples, pumpkins or even carrots, these muffins are an ode to the fall season. Recipes like Pumpkin Chocolate Chip Muffins and Apple-Cinnamon Muffins are healthy, delicious and full of warming spices that will make your kitchen smell amazing.01of 20Apple-Cinnamon MuffinsView RecipeThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin–but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack. Source: Eatingwell.com, July 201902of 20Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Source: EatingWell.com, July 201903of 20Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 201904of 20Healthy Carrot Cake MuffinsView RecipeCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. Source: EatingWell.com, January 202005of 20Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine06of 20Pumpkin-Oatmeal MuffinsView RecipeThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source: EatingWell.com, August 202007of 20Corn MuffinsView RecipeCall on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal. Source: Diabetic Living Magazine08of 20Mini Pumpkin Chocolate Chip MuffinsView RecipeThis sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won’t notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make–just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella. Source: EatingWell.com, October 201909of 20Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine10of 20Apple Spice MuffinsView RecipeThink of crème fraîche as sour cream’s richer, thicker, less-sour sibling. In this healthy muffin recipe, it’s the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won’t notice the minimal amount of white sugar. Source: EatingWell Magazine, November/December 201611of 20Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine12of 20Pumpkin-Oat Mini MuffinsView RecipeThese flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 201813of 20Spicy Apple-Kasha MuffinsIf you can’t find ground roasted buckwheat groats in your grocery store, ask for kasha–its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds. Source: Diabetic Living Magazine14of 20Three-B (Buckwheat, Blueberry, and Butternut) MuffinsBuckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack–they’re good for you. Source: Diabetic Living Magazine15of 20Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine16of 20Pumpkin MuffinsThe secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They’re also rich in fiber. Source: Diabetic Living Magazine17of 20Morning Glory MuffinsView RecipeThese Morning Glory muffins are full of everything you’d expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice. Source: EatingWell Magazine, Holiday Issue 199518of 20Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 199619of 20Orange-Date Pumpkin MuffinsA whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor. Source: EatingWell Magazine, Holiday Issue 199620of 20Spiced Apple Cider MuffinsCider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish. Source: EatingWell Magazine, Winter 2004Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Say hello to autumnal produce with these muffin recipes. Whether it’s apples, pumpkins or even carrots, these muffins are an ode to the fall season. Recipes like Pumpkin Chocolate Chip Muffins and Apple-Cinnamon Muffins are healthy, delicious and full of warming spices that will make your kitchen smell amazing.01of 20Apple-Cinnamon MuffinsView RecipeThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin–but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack. Source: Eatingwell.com, July 201902of 20Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Source: EatingWell.com, July 201903of 20Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 201904of 20Healthy Carrot Cake MuffinsView RecipeCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. Source: EatingWell.com, January 202005of 20Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine06of 20Pumpkin-Oatmeal MuffinsView RecipeThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source: EatingWell.com, August 202007of 20Corn MuffinsView RecipeCall on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal. Source: Diabetic Living Magazine08of 20Mini Pumpkin Chocolate Chip MuffinsView RecipeThis sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won’t notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make–just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella. Source: EatingWell.com, October 201909of 20Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine10of 20Apple Spice MuffinsView RecipeThink of crème fraîche as sour cream’s richer, thicker, less-sour sibling. In this healthy muffin recipe, it’s the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won’t notice the minimal amount of white sugar. Source: EatingWell Magazine, November/December 201611of 20Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine12of 20Pumpkin-Oat Mini MuffinsView RecipeThese flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 201813of 20Spicy Apple-Kasha MuffinsIf you can’t find ground roasted buckwheat groats in your grocery store, ask for kasha–its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds. Source: Diabetic Living Magazine14of 20Three-B (Buckwheat, Blueberry, and Butternut) MuffinsBuckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack–they’re good for you. Source: Diabetic Living Magazine15of 20Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine16of 20Pumpkin MuffinsThe secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They’re also rich in fiber. Source: Diabetic Living Magazine17of 20Morning Glory MuffinsView RecipeThese Morning Glory muffins are full of everything you’d expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice. Source: EatingWell Magazine, Holiday Issue 199518of 20Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 199619of 20Orange-Date Pumpkin MuffinsA whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor. Source: EatingWell Magazine, Holiday Issue 199620of 20Spiced Apple Cider MuffinsCider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish. Source: EatingWell Magazine, Winter 2004Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Say hello to autumnal produce with these muffin recipes. Whether it’s apples, pumpkins or even carrots, these muffins are an ode to the fall season. Recipes like Pumpkin Chocolate Chip Muffins and Apple-Cinnamon Muffins are healthy, delicious and full of warming spices that will make your kitchen smell amazing.
01of 20Apple-Cinnamon MuffinsView RecipeThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin–but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack. Source: Eatingwell.com, July 201902of 20Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Source: EatingWell.com, July 201903of 20Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 201904of 20Healthy Carrot Cake MuffinsView RecipeCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. Source: EatingWell.com, January 202005of 20Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine06of 20Pumpkin-Oatmeal MuffinsView RecipeThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source: EatingWell.com, August 202007of 20Corn MuffinsView RecipeCall on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal. Source: Diabetic Living Magazine08of 20Mini Pumpkin Chocolate Chip MuffinsView RecipeThis sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won’t notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make–just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella. Source: EatingWell.com, October 201909of 20Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine10of 20Apple Spice MuffinsView RecipeThink of crème fraîche as sour cream’s richer, thicker, less-sour sibling. In this healthy muffin recipe, it’s the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won’t notice the minimal amount of white sugar. Source: EatingWell Magazine, November/December 201611of 20Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine12of 20Pumpkin-Oat Mini MuffinsView RecipeThese flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 201813of 20Spicy Apple-Kasha MuffinsIf you can’t find ground roasted buckwheat groats in your grocery store, ask for kasha–its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds. Source: Diabetic Living Magazine14of 20Three-B (Buckwheat, Blueberry, and Butternut) MuffinsBuckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack–they’re good for you. Source: Diabetic Living Magazine15of 20Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine16of 20Pumpkin MuffinsThe secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They’re also rich in fiber. Source: Diabetic Living Magazine17of 20Morning Glory MuffinsView RecipeThese Morning Glory muffins are full of everything you’d expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice. Source: EatingWell Magazine, Holiday Issue 199518of 20Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 199619of 20Orange-Date Pumpkin MuffinsA whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor. Source: EatingWell Magazine, Holiday Issue 199620of 20Spiced Apple Cider MuffinsCider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish. Source: EatingWell Magazine, Winter 2004
01of 20Apple-Cinnamon MuffinsView RecipeThese healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin–but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack. Source: Eatingwell.com, July 2019
01of 20
Apple-Cinnamon Muffins
View Recipe
These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin–but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack. Source: Eatingwell.com, July 2019
02of 20Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Source: EatingWell.com, July 2019
02of 20
Pumpkin Chocolate Chip Muffins
What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Source: EatingWell.com, July 2019
03of 20Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 2019
03of 20
Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 2019
04of 20Healthy Carrot Cake MuffinsView RecipeCarrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. Source: EatingWell.com, January 2020
04of 20
Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. Source: EatingWell.com, January 2020
05of 20Cinnamon-Ginger Spiced Pear MuffinsView RecipeThese perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine
05of 20
Cinnamon-Ginger Spiced Pear Muffins
These perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine
06of 20Pumpkin-Oatmeal MuffinsView RecipeThese healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source: EatingWell.com, August 2020
06of 20
Pumpkin-Oatmeal Muffins
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source: EatingWell.com, August 2020
07of 20Corn MuffinsView RecipeCall on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal. Source: Diabetic Living Magazine
07of 20
Corn Muffins
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal. Source: Diabetic Living Magazine
08of 20Mini Pumpkin Chocolate Chip MuffinsView RecipeThis sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won’t notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make–just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella. Source: EatingWell.com, October 2019
08of 20
Mini Pumpkin Chocolate Chip Muffins
This sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won’t notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make–just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella. Source: EatingWell.com, October 2019
09of 20Banana-Fig Ginger MuffinsThese muffins are the perfect start to any day. Source: Diabetic Living Magazine
09of 20
Banana-Fig Ginger Muffins
These muffins are the perfect start to any day. Source: Diabetic Living Magazine
10of 20Apple Spice MuffinsView RecipeThink of crème fraîche as sour cream’s richer, thicker, less-sour sibling. In this healthy muffin recipe, it’s the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won’t notice the minimal amount of white sugar. Source: EatingWell Magazine, November/December 2016
10of 20
Apple Spice Muffins
Think of crème fraîche as sour cream’s richer, thicker, less-sour sibling. In this healthy muffin recipe, it’s the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won’t notice the minimal amount of white sugar. Source: EatingWell Magazine, November/December 2016
11of 20Spiced Bran Muffins with Dried ApricotsThe daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine
11of 20
Spiced Bran Muffins with Dried Apricots
The daily recommendation for grains is to make half of them whole-grains. These bran muffins–flavored with banana, apricot and delicious spices–are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine
12of 20Pumpkin-Oat Mini MuffinsView RecipeThese flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 2018
12of 20
Pumpkin-Oat Mini Muffins
These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 2018
13of 20Spicy Apple-Kasha MuffinsIf you can’t find ground roasted buckwheat groats in your grocery store, ask for kasha–its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds. Source: Diabetic Living Magazine
13of 20
Spicy Apple-Kasha Muffins
If you can’t find ground roasted buckwheat groats in your grocery store, ask for kasha–its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds. Source: Diabetic Living Magazine
14of 20Three-B (Buckwheat, Blueberry, and Butternut) MuffinsBuckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack–they’re good for you. Source: Diabetic Living Magazine
14of 20
Three-B (Buckwheat, Blueberry, and Butternut) Muffins
Buckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack–they’re good for you. Source: Diabetic Living Magazine
15of 20Banana-Oat MuffinsView RecipeWhip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine
15of 20
Banana-Oat Muffins
Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine
16of 20Pumpkin MuffinsThe secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They’re also rich in fiber. Source: Diabetic Living Magazine
16of 20
Pumpkin Muffins
The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They’re also rich in fiber. Source: Diabetic Living Magazine
17of 20Morning Glory MuffinsView RecipeThese Morning Glory muffins are full of everything you’d expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice. Source: EatingWell Magazine, Holiday Issue 1995
17of 20
Morning Glory Muffins
These Morning Glory muffins are full of everything you’d expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice. Source: EatingWell Magazine, Holiday Issue 1995
18of 20Carrot & Banana MuffinsView RecipePacked with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 1996
18of 20
Carrot & Banana Muffins
Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 1996
19of 20Orange-Date Pumpkin MuffinsA whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor. Source: EatingWell Magazine, Holiday Issue 1996
19of 20
Orange-Date Pumpkin Muffins
A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor. Source: EatingWell Magazine, Holiday Issue 1996
20of 20Spiced Apple Cider MuffinsCider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish. Source: EatingWell Magazine, Winter 2004
20of 20
Spiced Apple Cider Muffins
Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish. Source: EatingWell Magazine, Winter 2004
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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