Easy Muffins of All Varieties

I asked the girls what they wanted for breakfast yesterday. Big Sis was quick to yell out MUFFINS and Little Sis followed it up with a YEAH!!! So muffins they got. I used my go-to muffin recipe: Laura Fuentes’ Easy Blueberry Muffins to start from. Seriously, I LOVE this muffin recipe. It’s quick, it’s easy, I almost always have all the ingredients on-hand. Not only that, it’s OH SO GOOD and you can make so many easy muffins of all varieties!

These muffins are seriously versatile. I’ve made SO many different kinds using this muffin recipe as a base. I usually add 2 Tbsp ground flax seed and 2 Tbsp wheat germ to the recipe for added nutritional goodness. Read more about these healthy add-ins here. In addition, baked in my convection oven, they came out perfectly crispy on the outside and soft and moist on the inside.

Apple Muffins

For the apple variation, I added same amount of diced up apples instead of blueberries. I used the convection feature on my oven and they came out so moist on the inside and wonderfully crispy on the outside. The whole family loved them!

Strawberry Muffins

Strawberry Banana Muffins are a delicious variation. To make these, simply:

• replace the blueberries with 1-2 cups of diced strawberries (I used mine from frozen)
• add in a ripe smushed banana or a frozen banana thawed

Raspberry Muffins

Raspberry muffins are made using a simple one-for-one substitution for blueberries. I used frozen raspberries and chopped them into the mix. Yummy!

Cranberry Orange Muffins

I was so excited to try this new twist of flavor which turned out my favorite ones yet! To makes these:

• add 1 cup dried cranberries soaked in hot water for about 10 minutes to plump up and soften. Drain before adding them.
• add 1 orange, peeled and chopped up. That’s it!

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are a tried and true variety but much quicker to make than banana bread. To made these:

• add 2 medium, ripe mashed bananas for thawed from frozen
• add 1 cup of dark chocolate chips
• reduce the amount of sugar by using 1/4 cup less than what the recipe calls for

Enjoy some now, freeze the rest for later

After gobbling up what we could, I left a couple out for this morning and put the rest in a container and stored them in the freezer for another time. They warm great in a toaster oven, covered at first then uncovered to crisp up that top again at 350 for about 7-10 mins. What a quick, easy, healthy breakfast treat for school days! So many easy muffins of all varieties, to enjoy now AND later!

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Christine, aka happyvballgirl : )

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