#muffinmania

These muffins are a delicious way to sneak some veggies into your diet while satisfying your chocolate cravings. They're moist, chocolatey, and perfect for a guilt-free treat.

Ingredients: 1 1/2 cups grated zucchini. 1/2 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup unsweetened cocoa powder. 1/4 cup dark chocolate chips 70% cocoa or higher. 1 cup whole wheat flour. 1/2 cup oat flour. 1/4 cup ground flaxseed. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup Greek yogurt. 2 large eggs. 1 tsp vanilla extract. Cooking spray or muffin liners.

Instructions: Before you start making the muffins, heat your oven to 350F 175C and line a muffin tin with paper liners or cooking spray. Grate the zucchini and mix it with unsweetened applesauce, honey or maple syrup, and unsweetened cocoa powder in a large bowl. Combine well. Add the dark chocolate chips and mix them in. Mix the ground flaxseed, whole wheat flour, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a different bowl using a whisk. First, beat the eggs in a different bowl. Then, add the Greek yogurt and vanilla extract. Mix everything together well. Stir the wet and dry ingredients together until they are just combined. Do not mix too much. Fill up about two thirds of the muffin tin's cups with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in 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 good for you double chocolate zucchini muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Bacon Cheddar Muffins are the perfect savory breakfast option for a quick and satisfying start to your day. Packed with crispy bacon and cheesy goodness, they are great for busy mornings.

Ingredients: 1 cup all-purpose flour. 1 cup grated cheddar cheese. 1/2 cup cooked bacon bits. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Adjust the oven temperature to 375F 190C and prepare a muffin tin by lining it with paper liners. Combine the flour, baking soda, baking powder, salt, and black pepper in a mixing bowl. Beat the egg in a separate bowl and then whisk in the milk and melted butter. Blend until thoroughly blended. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Stir in the cooked bacon bits and the grated cheddar cheese. Evenly distribute the muffin batter among the muffin tin's muffin cups. A toothpick inserted into the center of the muffins should come out clean after 18 to 20 minutes of baking in a preheated oven. After taking the muffins out of the oven, let them cool in the muffin pan for a few minutes before moving them to a wire rack to finish cooling. Warm up these mouthwatering bacon cheddar muffins and enjoy a quick and simple breakfast on the go!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan lemon chia seed muffins are a delightful treat, perfect for breakfast or a snack. They're moist, flavorful, and packed with the goodness of chia seeds. The combination of tangy lemon and crunchy chia seeds makes them irresistible.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon chia seeds. 1 cup non-dairy milk such as almond or soy. 1/4 cup coconut oil, melted. 2 tablespoons lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 375F 190C. In a large bowl, whisk together the flour, sugar, baking powder, salt, and chia seeds. In another bowl, mix together the non-dairy milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Spoon the batter into a muffin tin lined with paper liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Cranberry Pecan Muffins are a delightful combination of tart cranberries and crunchy pecans. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2/3 cup milk. 2 large eggs. 1 tsp vanilla extract. 1 cup dried cranberries. 1/2 cup chopped pecans.

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 large bowl and mix them together. Butter that has been melted, milk, eggs, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the chopped pecans and dried cranberries slowly. Fill up each muffin pan cup about two thirds of the way to the top with muffin 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. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Cranberry Pecan Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in these decadent chocolate banana bread muffins with a surprise peanut butter twist in the center. Perfect for chocolate and banana lovers!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking soda. 1/4 tsp salt. 3 ripe bananas, mashed. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 tsp vanilla extract. 1/2 cup chocolate chips. 1/2 cup chopped walnuts optional. 1/4 cup peanut butter chips for the twist.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, combine mashed bananas, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the chocolate chips and chopped walnuts if using. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Now, for the twist: Take the peanut butter chips and gently press a few chips into the center of each muffin, pushing them down a bit. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your Chocolate Banana Bread Muffins with a delicious peanut butter twist!

Prep Time: 15 minutes

Cook Time: 20 minutes

You can eat these tasty blueberry muffins for breakfast or as a snack. They're soft, fluffy, and full of sweet blueberries.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 eggs. 1/2 cup milk. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup fresh or frozen blueberries.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together melted butter, eggs, and milk. Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries. Spoon the batter into muffin tins, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into a muffin comes out clean. Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 25 minutes

You can eat these vegan pumpkin chocolate chip muffins every day as a treat. They are light and fluffy, and the chocolate chips and pumpkin flavor make them really tasty. You can eat them for breakfast, a snack, or dessert!

Ingredients: 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the vegan chocolate chips. Scoop the batter into muffin cups lined with paper liners, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

With these Double Chocolate Orange Muffins, you can enjoy the perfect mix of rich chocolate and tangy orange flavors. They're rich and moist, and they'll satisfy your sweet tooth!

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 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup buttermilk. 1/4 cup fresh orange juice. 1 tsp vanilla extract. 1 cup semi-sweet chocolate chips. Zest of 1 orange.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Use a whisk to mix the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, fresh orange juice, and vanilla extract to a different bowl, and mix them slowly with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Add the semisweet chocolate chips and orange zest slowly while mixing. Fill up about two thirds of the way to the top of 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. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. Have fun with your tasty Double Chocolate Orange Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes