10 Easy Muffin Recipes

These muffin recipes are healthy, easy and perfect for breakfast or snacks! Try everything from classic blueberry to chocolate banana.

Healthy blueberry muffins

What’s cozier than a muffin in the morning? Here at A Couple Cooks, we like to keep things healthy and wholesome. Because here’s the thing: often muffins are just glorified cupcakes. Muffin recipes can be packed with sugar, making them little better than a piece of cake for breakfast.

Here, we’ve compiled all our favorite types of muffin recipes to satisfy you any time of the day! There are healthy muffin recipes to start the day like our famous blender muffins. Thrown in there are a few designed to be treats, like our rich and fluffy chocolate banana muffins. All of the recipes are packed with flavor and have become favorites in our house.

And now…our top easy muffin recipes!

How to store muffins

Once you’ve baked up a pan of muffins: what’s the easiest way to store them? Review these guidelines on how to store these muffin recipes:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps to retain the fluffy, moist interior and the crunchy topping (if applicable).
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the topping texture.
  • Longer than 4 days: Freeze these muffins in a sealable container and store up to 3 months.
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Banana blueberry muffins

Incredible Blender Muffins


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

This healthy blueberry oatmeal muffins recipe is magic: whiz up rolled oats, bananas, and blueberries in a blender. They’re easy and irresistible!


Scale

Ingredients

  • 1 1/2 cups mashed ripe banana or 3 large very ripe bananas
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • 1 heaping cup blueberries
  • Turbinado sugar, for garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees Farenheit.
  2. Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
  3. Add the blueberries to the blender; gently stir until combined.
  4. Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).
  5. Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffins

Keywords: Muffin recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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