High-Protein Peach Muffins
These peach muffins feature one of summer’s finest fruits.
A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside.
The oats soften while baking, making these muffins moist, tender and filling enough for breakfast.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
The riper the bananas, the sweeter the muffins will be.
Whole-wheat flour amps up the fiber in these healthy breakfast muffins.
Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.
Serve them for breakfast or a grab-and-go snack.
Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe.
Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle
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.
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries.
Frozen blueberries work just as well as fresh.
For a different twist, try raspberries or chopped apple.
If raisins aren’t your favorite, substitute an equal amount of the dried fruit of your choice.
Recipe adapted from the Massachusetts Farm to School program.
Raspberry-Lemon Crumb Muffins
Whole-wheat flour makes these muffins, well, more wholesome.
They’re great warm from the oven, but also keep well for a few days and freeze beautifully.
The chocolate chips are an optional but excellent addition.
Berry Morning Muffin
These easy muffins are full of antioxidant-packed raspberries and strawberries.
Serve them for breakfast or for a grab-and-go snack.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Jason Donnelly
