muffin recipe

Peach Yogurt Muffins

/ Melissa (I Crashed the Web) / Leave a comment

First, before you get any further – I should note that the title of this recipe may be confusing. These are not made with peach yogurt. Could they have been? Yes, but I made them with Greek yogurt and added peaches. Ok… now that that’s shared, I can get started with this recipe.

Here we are, back at school and back with another muffin recipe. This week as I was preparing snacks for the kids’ lunches, I made some mini banana muffins again, and, realizing I had a surplus of nectarines and peaches that were starting to go bad, I decided to make these peach muffins. Yes, we bake a lot of muffins, but they are such an easy snack inside or outside of school!

As usual, I’m not claiming these are the healthiest recipe. But they’re homemade, have white whole wheat flour and plain Greek yogurt, so I feel good about my kids having these every so often. And they’re easy to make, store and transport, so they really are a win for a back-to-school snack.

Peach Yogurt Muffins

Makes 12

Here’s what you need:

  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ½ cup sugar
  • 1 cup Greek yogurt (plain or lightly flavored; lemon works wonderfully!)
  • ½ cup avocado oil
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 Tbsp milk
  • 1½ to 2 cups fresh chopped peaches (nectarines are a great substitute)
  • Optional: cinnamon-sugar for topping

Here’s what you do:

  1. Preheat oven to 350°F. Prepare a 12-cup muffin tin by spraying with cooking spray or lining with baking cups. I like to use a silicone muffin tin.
  2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the Greek yogurt, avocado oil, eggs, vanilla and milk until smooth. Stir in the sugar.
  4. Add the wet mixture to the dry ingredients and stir until just combined — do not overmix.
  5. Fold in the chopped peaches, gently stirring until evenly distributed.
  6. Divide the batter evenly among the muffin cups. If desired, sprinkle the tops with cinnamon-sugar.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool before enjoying.  

These store well in the fridge for about 5 days, but like most muffin recipes, I like to keep them in the freezer and take them out the night before enjoying them. I pack 1 in my kids’ backpacks, still frozen, the night before and they’re defrosted and ready-to-eat by their snack time the next day!

Some questions for you:

  • Do you like peaches or nectarines more? When I was younger, I preferred nectarines. Now I like them both and tend to buy more peaches!
  • What kind of yogurt do you buy?

Mini Banana Muffins

/ Melissa (I Crashed the Web) / Leave a comment

We’re back to school, here, which means it’s back to baking some snacks and treats for the kids to take with their lunches. If you’re new around here, here’s something you should know — we eat a lot of muffins, so I bake a lot of muffins. 

My oldest son now has snack OUTSIDE during the school day – it’s the same time as his recess – so he asked me to start packing him some smaller, bite-sized snacks. I’ve made energy bites (maybe that recipe will come soon), and the latest snack for him and his sister to bring — mini banana muffins. 

Now, I’m not claiming these are the healthiest recipe. But since they’re homemade, have some flaxseed and white whole wheat flour, I’d like to think they’re healthier than those pre-packaged muffins I’ve seen at the store. And they’re super easy and fast – in one hour (or less if you’re faster than me and not sidetracked with your ADHD) on a Sunday, you have snack for the week ready to go.

Mini Banana Muffins

Here’s what you need:

  • 3 medium, ripe bananas, mashed
  • 1/3 cup honey
  • 1/3 cup melted butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup white whole wheat flour
  • 2 TB ground flaxseed (optional, but adds some fiber
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or pumpkin spice mix
  • Optional: cinnamon-sugar for sprinkling on top

Here’s what you do:

  1. Preheat the oven to 350°F. Spray a 24-count mini muffin tin with cooking spray.
  2. In a small bowl, combine flour, flaxseed, baking soda, salt and cinnamon.  
  3. In a large bowl, melt the butter. Then add mashed banana, honey, egg and vanilla.  Combine well.
  4. Add dry ingredients into the large bowl with banana mixture. Stir with a spatula to combine, but don’t overmix.  
  5. Pour batter into prepared muffin tin.  
  6. Bake until a toothpick inserted into muffins comes out with a few crumbs (not wet mixture), about 11-12 minutes. 
  7. Cool before enjoying.  

These store well in the fridge for about 5 days, but I like to keep them in the freezer and take them out the night before enjoying them. I pack 2-3 for my kids’ snacks the night before in their backpack and they’re defrosted and ready-to-eat by their snack time the next day!

Some questions for you:

  • What kind of snacks do you or your kids enjoy?
  • What’s your favorite muffin flavor? Are you a corn muffin, banana or blueberry muffin lover?

Apple Crumb Muffins

/ Melissa (I Crashed the Web) / Leave a comment

We eat a lot of muffins in our house. They make the perfect snack for my kids to bring to school, and they’re easily portable enough to bring to sporting events. We recently went apple picking, so I was looking for a way to use up some of our apples — and boom! These apple muffins were the perfect solution. They’re like my banana crumb muffins, but made a little healthier with white whole wheat flour, honey, and a flax egg for some added fiber.

And a bonus – all three of my kids like them! That hardly ever happens. Hopefully you (and your kiddos) will enjoy them too.

apple crumb 2

Apple Crumb Muffins

Here’s what you need:

For the muffins

  • 2 cups white whole wheat flour  
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 2 TBS flaxseed for flax eggs* (see below for direction on how to make them)  
  • 2/3 cup honey
  • 1/2 cup avocado oil
  • 2 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt or buttermilk 
  • 2 cup diced or grated apple – I used about 2 1/2 apples

For the topping:

  • 2/3 cup white whole wheat flour  
  • 3/4 cup brown sugar 
  • 4 Tablespoons unsalted butter, melted
  • 1 Tablespoons cinnamon
  • 1/8 teaspoon salt

Here’s what you do:

  1. Preheat the oven to 350 degrees F. Prepare a muffin tin for baking. I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. Mix the topping ingredients in a small bowl until well combined. 
  3. Preheat the oven to 350°F / 175°C. Line a muffin tin with muffin liners. My recipe typically makes 19-22 muffins depending on how full the muffin cups are.
  4. In a medium bowl, whisk together the dry ingredients (flour through salt).
  5. In another bowl, mix the wet ingredients (flax egg* through yogurt).
  6. Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix.
  7. Fold in the apples. 
  8. Pour muffins into prepared muffin tins.
  9. Evenly pour topping onto each muffin – you’ll have about a Tablespoon of topping for each muffin and it should cover most of the muffin.  
  10. Bake for about 15 – 17 minutes or until a toothpick comes out clean. 
  11. Enjoy when cool! We have eaten these the same day, but they are truly great the next day. They’re also great frozen!  I simply take one out of the freezer and defrost overnight OR in the microwave. 

Got a surplus of bananas instead? Give these a try instead!

Here’s how to make your flax eggs: Mix 2 TB flaxseed with 5 TB water in a small bowl. Put in the fridge for around 5 minutes (or up to 5 days) until it’s mixed together/practically congealed.

Some questions for you:

  • When was the last time you went apple picking?
  • What’s your go-to apple recipe?