#muffinlover

These vegan banana chocolate chip muffins are soft, fluffy, and taste great with sweet bananas. They're great for breakfast or as a snack!

Ingredients: 2 ripe bananas, mashed. 1/3 cup maple syrup. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, mix together the mashed bananas, maple syrup, almond milk, and vanilla extract. Add the almond flour, coconut flour, baking soda, and cinnamon to the wet ingredients and mix until well combined. Fold in the vegan chocolate chips. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of strawberries, cream cheese, and graham cracker crumbs with these scrumptious muffins. Perfect for breakfast or a sweet treat any time of the day!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 1/2 cup cream cheese, softened. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups fresh strawberries, diced. 1/4 cup graham cracker crumbs.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. In a big bowl, mix the flour, sugar, baking powder, baking soda, and salt together with a whisk. Add the sour cream, cream cheese, eggs, and vanilla extract to a different bowl. Melt the butter and mix it in well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The diced strawberries should be added slowly. About two thirds of the way to the top of each muffin cup, fill it with muffin batter. On top of each muffin, spread out graham cracker crumbs. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for 5 minutes in the pan. Then, move them to a wire rack to cool all the way through. Have fun with your tasty Strawberry Cheesecake Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy these double chocolate muffins, they are rich and decadent. The perfect way to satisfy your chocolate cravings at any time!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 cup semi-sweet chocolate chips.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt together in a large bowl using a whisk. Melt the butter and add the eggs and vanilla extract to a different bowl. Add the buttermilk to the dry ingredients after adding the wet ones. Mix it up until it's just right. Do not mix too much. Mix the chocolate chips in slowly. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty double chocolate muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

Blueberry muffins are a classic treat that you can eat for breakfast or as a snack. They're soft and moist, and they're full of juicy blueberries. Warm them up with some coffee or tea and enjoy!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 1/2 tsp baking powder. 1/2 tsp salt. 1 cup fresh blueberries. 1 tsp vanilla extract.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, and salt in a bowl and mix them together. Add the milk, egg, and vanilla extract to another bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The fresh blueberries should be added slowly. Around two thirds of the way full, fill each muffin cup with batter. Put muffins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into one comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 20 minutes

If you like coffee cake, these Sour Cherry Cobbler Coffee Cake Muffins are a great new way to make it. The sour cherries' sour flavor goes well with the sweet and soft muffin. You can eat them for breakfast, brunch, or as a snack with your favorite hot drink.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/2 cup milk. 1 large egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup sour cherries pitted and drained. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the sour cherries into the muffin batter. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your Sour Cherry Cobbler Coffee Cake Muffins with a cup of your favorite coffee or tea!

Prep Time: 15 minutes

Cook Time: 20 minutes

These blueberry muffins look like they came from a bakery, are easy to make, and are packed full of juicy blueberries. They're great for a quick breakfast or a tasty snack.

Ingredients: 1 1/2 cups all-purpose flour. 3/4 cup granulated sugar. 1/2 tsp salt. 2 tsp baking powder. 1/3 cup vegetable oil. 1 large egg. 1/3 cup milk. 1 1/2 cups fresh blueberries. 1 tsp vanilla extract. 1/2 tsp lemon zest optional.

Instructions: Preheat your oven to 400F 200C. In a mixing bowl, combine the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract and lemon zest if desired. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the fresh blueberries. Line a muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full with the muffin batter. Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious fast and easy blueberry muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Whole Grain Zucchini Muffins are a delicious and nutritious way to enjoy zucchini. They are made with whole wheat flour, rolled oats, and grated zucchini, making them a perfect breakfast or snack option.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp nutmeg. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups grated zucchini about 2 medium zucchinis. 1/2 cup chopped nuts optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add the whole wheat flour and mix them together. Put the applesauce, vegetable oil, eggs, and vanilla extract in a different bowl and mix them together. Mix the wet and dry ingredients together until they are just mixed. When you're done, add the chopped nuts and grated zucchini. Around two thirds of the way full, fill each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your healthy Whole Grain Zucchini Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes