5 Best Muffins and sweet quick breads Recipes

5 Best Muffins and sweet quick breads Recipes including Fruity Blueberry Muffins, Mom’s Banana Bread, Apple Streusel Mini-Muffins, Rainforest Chocolate Muffins, Tropical Carrot Cake Muffins, Sweets or savory, find our best healthy quick bread recipes.

Recipe 1- Fruity Blueberry Muffins

If you like your muffins to taste more like cupcakes, then whip up a batch of these winners.

Makes: 12

Serving Size: 1 muffin each

Ingredient List:

12/3 cups whole-wheat pastry flour
1½ tsp. baking powder
¾ tsp. sea salt
1 cup plain almond milk or light soy milk
2 tbsp. unsalted butter, melted
1 large egg
½ tsp. grated lemon zest
1 tsp. pure vanilla extract
½ tsp. pure almond extract
¾ cup turbinado sugar
1 cup fresh blueberries
1 large white nectarine or peach, pitted and finely diced

Instructions:

1. Preheat the oven to 375°F. Place muffin liners into 12 cups of a muffin tray. Or lightly coat 12 cups of a muffin tray with cooking spray.

2. Sift or whisk together the baking powder, salt and flour in a medium bowl. Set aside.

3. Whisk together the almond milk and butter in a large bowl until well blended. Whisk in the egg, zest, and extracts until combined. Whisk in the sugar until well combined.

4. Stir the flour mixture into the milk mixture until just combined. Fold in the blueberries and nectarine.

5. Divide the batter among 12 muffin cups, about 1/3 cup batter per cup.

6. Bake until firm and springy to the touch, about 25 minutes. Let cool for 10 minutes in the pan. Transfer the muffins to a wire rack to cool. Serve at room temperature.
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Recipe 2- Mom’s Banana Bread

I’ve kept the essence of my mother’s classic banana bread recipe, then added an extra banana and a hint of walnut oil in place of half of the butter. It makes this treat nuttier, moister, and naturally sweeter. Plus, I boosted whole-grain goodness with whole-wheat flour and a surprise crunchy accent of millet. Dare I say it’s better than mom’s classic?

Makes: 20

Serving Size: 1 slice each

Ingredient List:

1¾ cups whole-wheat pastry flour
1 tsp. baking soda
½ tsp. sea salt
½ tsp. cream of tartar
1 cup turbinado sugar
3 tbsp. unsalted butter, melted
2 tsp. unrefined or roasted walnut or unrefined peanut oil
2 large eggs
4 large fully-ripened bananas, mashed
1½ tsp. pure vanilla extract
1/3 cup hulled millet
¼ cup walnuts, toasted and chopped

Instructions:

1. Preheat your oven to 350°F. Lightly coat a 9 inch x 5 inch loaf pan with cooking spray. Dust with 1 tbsp. of the flour.

2. Sift or whisk together the remaining flour, the baking soda, salt, and cream of tartar in a medium bowl. Set aside.

3. Blend together the sugar, butter, and walnut oil with an electric mixer on low speed in a large bowl until combined. Add the eggs and blend well. Add the flour mixture and blend until just combined. Add the bananas and vanilla extract and blend until just combined.

4. Stir in the millet and walnuts until evenly combined.

5. Pour the batter into the loaf pan. Bake until browned, set, and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool completely in the pan on a wire rack. Cut into 20 slices and serve at room temperature, chilled, or semi-frozen.
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Recipe 3- Apple Streusel Mini-Muffins

You don’t have to choose between a pie and a muffin. You can enjoy the best of both. These bites of happiness have all of the rich, real, and comforting apple flavor along with the crust-like appeal of an apple pie.

Makes: 12

Serving Size: 2 mini muffins each

Ingredient List:

½ cup granola cereal without fruit or Pure Maple Cinnamon Granola
1/3 cup no-sugar-added apple butter
1 cup whole-wheat pastry flour
1½ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. sea salt
1/8 tsp. ground cardamom
3 tbsp. unsalted butter
3 tbsp. turbinado sugar
1 large egg, beaten
½ tsp. pure vanilla extract
1 large Granny Smith apple, cored and finely diced
¼ cup hazelnuts or walnuts, toasted and chopped

Instructions:

1. Add the granola to a food processor. Cover and pulse until nicely crumbled. Do not process too finely or into a powder. Transfer to a small bowl. Stir in 2 tbsp. of the apple butter. Set aside.

2. Preheat the oven to 400°F. Place mini-muffin liners into 24 cups of a mini-muffin tray. Or lightly coat 24 cups of a mini-muffin tray with cooking spray.

3. Sift or whisk together the flour, baking powder, cinnamon, salt, and cardamom in a medium bowl. Set aside.

4. Melt the butter in a small saucepan over medium heat. Add the remaining apple butter and the sugar and continue to stir until the sugar is dissolved. Remove the pan from the heat and vigorously whisk in the egg, about a tbsp. at a time, and vanilla extract until smooth.

5. Pour the warm butter mixture into the flour mixture in the medium bowl and stir until just combined. Add the diced apple and hazelnuts and stir until evenly combined. Set aside.

6. Divide the batter among the muffin cups, 1½ measuring tbsp. each. Top each with the reserved granola mixture, gently spreading to coat the surface.

7. Bake until the streusel topping is golden brown and the muffin is springy to the touch, about 18 minutes. Let cool for 5 minutes in the pan. Transfer the muffins to a wire rack to cool. Serve at room temperature.
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Recipe 4- Rainforest Chocolate Muffins

Start with chocolate and add a rainforest twist with banana, pure coconut extract, and Brazil nuts—this muffin will capture your culinary spirit.

Makes: 12

Serving Size: 1 muffin each

Ingredient List:

12/3 cups whole-wheat pastry flour
½ cup unsweetened cocoa powder
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
7 ounces plain almond milk or unsweetened coconut milk beverage
2 tbsp. canola oil
2 large eggs
1 extra-large or 2 small fully ripened bananas, mashed
1 tsp. pure vanilla extract
¾ tsp. pure coconut extract
¾ cup + 2 tsp. turbinado sugar
1/3 cup Brazil nuts, toasted and chopped
1 tbsp. chopped unsalted pistachios

Instructions:

1. Preheat the oven to 375°F. Place muffin liners into 12 cups of a muffin tray. Or lightly coat 12 cups of a muffin tray with cooking spray.

2. Sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.

3. Whisk together the almond milk and oil in a large bowl until well blended. Whisk in the eggs until well blended. Whisk in the banana and extracts until combined. Whisk in the sugar until well combined.

4. Stir the flour mixture into the milk mixture until just combined. Gently stir in the Brazil nuts.

5. Divide the batter among 12 muffin cups, about 1/3 cup batter per muffin cup. Sprinkle with the pistachios.

6. Bake until firm and springy to the touch, about 20 minutes. Let cool for 10 minutes in the pan. Transfer the muffins to a wire rack to cool. Serve at room temperature.
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Recipe 5- Tropical Carrot Cake Muffins

Here you can have comforting carrot cake essence, but in a muffin—a full-size one.

Makes: 12

Serving Size: 1 muffin each

Ingredient List:

1½ cups whole-wheat pastry flour
1¼ tsp. baking powder
1 tsp. baking soda
1½ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. freshly ground nutmeg (optional)
½ cup turbinado sugar
2 large eggs
2 tbsp. walnut or peanut oil
3 ounces plain almond milk or light soy milk
1½ tsp. pure vanilla extract
¼ tsp. pure almond extract
1½ cups coarsely grated carrots
2/3 cup finely diced fresh pineapple
1 tsp. finely grated orange zest
2 tbsp. unsalted roasted pistachios, coarsely chopped

Instructions:

1. Preheat the oven to 350°F. Place muffin liners into 12 cups of a muffin tray.

2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg (if using), and sugar in a large bowl. Set aside.

3. Whisk together the eggs, oil, almond milk, and extracts in a small bowl. Set aside.

4. Stir together the carrots, pineapple, and zest in a medium bowl. Stir in the egg mixture until well combined. Stir in the flour mixture until just combined.

5. Divide the mixture among the 12 muffin cups, about ¼ cup each. Sprinkle with the pistachios and gently press onto the batter to adhere.

6. Bake until the muffins are browned and springy to the touch, about 25 minutes. Let cool for 10 minutes in the pan. Transfer the muffins to a wire rack to cool. Serve at room temperature.

5 Best Muffins and sweet quick breads Recipes