Zucchini Banana Muffins

2 eggs
1/2 cup sugar
1/2 cup applesauce
1 tbsp molasses
1 1/2 teaspoons vanilla extract
1 mashed banana
1 1/2 cups all-purpose flour
1 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 cup chopped pecans

2 cup shredded zucchini

Preheat oven to 350. Spray a muffin pan with nonstick cooking spray.

Beat eggs, sugar, applesauce, molasses, & vanilla extract in a mixing bowl until well combined. Add in banana and mix for another minute.

In a separate bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Slowly add to egg mixture. Mix just until combined.

Fold in pecans and zucchini.

Fill muffin tins 2/3 of the way full. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan. Cool on wire rack.

Butternut Squash Apple Bread

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.

Cinnamon Topped Multigrain Muffins

Recipe Adapted from Penzey's Spring 2010 Catalog

1 cup multigrain hot cereal

1 cup fat free buttermilk

1/4 cup butter, softened

1/3 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2-3 tbsp cinnamon sugar

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine multigrain hot cereal and buttermilk in a bowl and let stand for 10 minutes.

In a large mixing bowl cream together butter, brown sugar, egg, and vanilla. Add the oat mixture and stir to blend. Add the flour, baking powder, salt, and baking soda. Mix just until combined. Scoop batter into muffin pan. (Easiest way is to use an ice cream scoop.)

Sprinkle each muffin generously with cinnamon sugar.

Bake for 15-18 minutes.

Let cool in pan 5 minutes. Carefully lift muffins out of pan and cool on a wire rack. Do not turn out of pan or cinnamon sugar topping will fall off.

Banana Oat Muffins

Original Recipe 3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1 cup multigrain rye, barley, oats, and wheat (can use plain rolled oats)
1/4 cup Splenda
1/4 cup Splenda Brown Sugar Blend
2 teaspoons baking powder
1 teaspoon baking soda
1 egg worth of All Whites
3/4 cup fat free buttermilk
1/3 cup unsweetened apple sauce
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 bananas, mashed

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine mashed bananas, baking powder, and baking soda in a bowl; set aside.

Combine remaining ingredients in a mixing bowl. Mix until well combined. Gently fold in bananas.

Using an ice cream scoop fill muffin pans.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 muffins. 2.18 points per muffin.

Extras: I made 6 plain then stirred 1/2 cup butterscotch chips into the remaining batter to make Andrew happy.

Vanilla Pound Cake Muffins

Adapted from Cooking Light
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup Splenda
1/2 cup sugar
3 eggs worth of All Whites
3/4 cup light butter, softened
2 vanilla beans, sliced and seeds scraped
1-1/3 cups fat free buttermilk

Preheat oven to 350°. Line a muffin pan with liners

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and baking powder ; stir with a whisk. Place sugar, Splenda, butter, and vanilla bean seeds in a large bowl; beat with a mixer at medium speed until light and fluffy. Add All Whites, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

Spoon batter in muffin pan. I use an ice cream scoop to make sure they are even.

Bake at 350° for 18-20 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on a wire rack.

Yield 20 Muffins: 2.75 points each

Banana Cinnamon Toast Muffins

1 package yellow cake mix

1 box sugar free french vanilla pudding

1-1/4 cups fat free buttermilk

3/4 cup applesauce

3/4 cup All Whites

1 tablespoon ground cinnamon

2 bananas, mashed

Preheat oven to 350. Spray a muffin pan with cooking spray.

Combine cake mix, pudding, buttermilk, applesauce, all whites, and cinnamon in a mixing bowl.

Mix for two minutes. Scrape the sides of the bowl and mix another two minutes. Fold in bananas.

Divide evenly in muffin pan.

Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan five minutes. Then turn out on cooling rack.

Made 17 muffins: 3.5 points per muffin

Chocolate Banana Muffins

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup vegetable oil
1 egg
3 bananas, mashed

Preheat oven to 350. Line a muffin pan with liners.

Combine flour, sugar, cocoa powder, baking soda, salt, and baking powder in a mixing bowl. Slowly add in oil. Add in egg; beat until well combined. Add in banana; beat 1 minute.

Fill muffin cups 3/4 full.

Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Baked Apple Doughnuts

3 cups flour
1 cup brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg
1 stick butter, softened
2 eggs
1 cup milk
4 apples (peeled, cored, & diced)

Topping:
spray butter
1 cup Sugar
2 teaspoons cinnamon

Preheat oven to 350. Spray a mini muffin pan (doughnut holes) or mini bundt (fill 1/2 full so it stays the shape of a doughnut) with cooking spray.

Combine flour, brown sugar, baking powder, salt, and nutmeg. Set aside.

Combine butter, eggs, & milk. Mix until well combined. Slowly add in dry ingredients until well mixed. Fold in apples.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

While baking combine sugar and cinnamon in a shallow bowl. When you remove the doughnuts from the oven spray them with spray butter and roll them in the cinnamon sugar.

Pumpkin Apple Muffins

2 1/2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 apples (peeled, cored, and chopped)

Preheat oven to 350. Spray a muffin pan with cooking spray

Combine flour, sugars, pumpkin pie spice, baking soda, and salt in a bowl. Set aside.

Combine eggs, pumpkin, applesauce, and apples. Slowly add in flour mixture. Mix until well combined.

Spoon evenly into muffin pan.

Bake 35 minutes or until a toothpick inserted in the middle comes out clean.

Blueberry Muffins

1 egg

1/2 cup of buttermilk
1/4 cup apple sauce
1 1/2 cups self rising flour
1/2 cup sugar
1 cup blueberries

Preheat oven to 400. Line a muffin pan with paper cups or spray with cooking spray.

Combine above ingredients.

Divide batter evenly in muffin pan.

Bake for 20 minutes.

Makes 12 muffins

Coconut Banana Mini Muffins

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup applesauce
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, applesauce, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into mini muffin pan.

Bake 15-20 minutes or until tester inserted in the middle of a muffin comes out clean.

Cool in pan 5 minutes, then flip out and cool on wire rack.

Apple Butter Mini Muffins

1/2 cup nonfat plain yogurt
1/2 tsp. vanilla extract

2 eggs

1 cup all-purpose flour
1/2 cup wheat flour

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1 cup apple butter

1/4 cup sour cream

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl mix the yogurt and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, and baking soda. Slowly add to yogurt mixture.

Add in apple butter and sour cream. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Pineapple Coconut Mini Muffins

1/2 cup nonfat plain yogurt
1/4 cup Splenda

1/2 tsp. vanilla extract

2 eggs

1 cup all-purpose flour
1/2 cup wheat flour

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1 tsp cinnamon

1 cup crushed pineapple

1/2 cup coconut

1/4 cup sour cream

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl cream the yogurt, Splenda, and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, baking soda, and cinnamon. Slowly add to yogurt mixture.

Add in pineapple, coconut, and sour cream. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Strawberry Banana Mini Muffins

1/2 cup nonfat plain yogurt

1/4 cup Splenda
1/2 tsp. vanilla extract
2 eggs
1 cup all-purpose flour

1/2 cup wheat flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup strawberry preserves (I used Smuckers Sugar Free)
1/4 cup sour cream
1 ripe banana, slightly mashed

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl cream the yogurt, Splenda, and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, and baking soda. Slowly add to yogurt mixture.

Add in strawberry preserves, sour cream, and banana. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Carrot Cake Muffins with Coconut Cream Filling

1 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup Splenda
3/4 cup Splenda brown sugar blend
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 tbsp All Whites (1 egg)
3/4 cup skim milk
1/3 cup unsweetened applesauce
1/2 tsp vanilla extract
1/2 cup carrot puree
1/2 cup pineapple

Combine above ingredients, set aside.

Coconut Cream Filling:
4 oz fat free cream cheese, softened
1 teaspoon coconut extract
2 heaping tablespoons crushed pineapple

Combine until smooth.

Preheat oven to 400.

Put 1 heaping tablespoon muffin mix in bottom of lined muffin pan.

Using two spoons put one dollop of cream cheese mixture on top of muffin mix.

Top with muffin mix until muffin cup is 2/3 full.

Bake 18 minutes. Cool on wire rack. Notes:
-Cool completely before eating or the cream cheese will ooze out. It is still yummy warm. You just may need a fork.

Basic Muffin Recipe

Adapted from http://ellysaysopa.vox.com

1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup sugar
1-1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
dash or two of nutmeg
1 egg
3/4 cup skim milk
1/3 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup fruit/veggie mix
1/2 cup chopped nuts

Preheat oven to 400

Using a whisk, combine all your dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).

Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.

Whisk wet ingredients into dry ingredients. Fold fruit/veggies in.

Divide the batter among a greased or paper-lined muffin tin.

Bake for about 18 minutes or until an inserted toothpick comes out clean.

Healthy Pumpkin Muffins

Adapted from http://ellysaysopa.vox.com/library/posts/tags/muffins/

1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1 All Whites liquid egg
1/2 cup Splenda brown sugar mix
1/3 cup applesauce
1 tsp. vanilla
3/4 cup skim milk
1 can pumpkin

Preheat oven to 400 and line a 12-cup muffin tin.

Sift together flours, baking powder and soda, salt and spices.

In a separate bowl, beat egg with brown sugar until well combined. Stir in vanilla, milk, applesauce and pumpkin.

Pour wet mixture into dry mixture and stir until just combined.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Creamy Berry Muffins

From Southern Living Magazine

1 package berry muffin mix
1 cup blueberries
cream cheese

Prepare muffin mix according to package. Stir in blueberries. Spoon batter into prepared muffin pans 2/3 full. Drop 2 tsp cream cheese onto center or batter in each muffin cup. Bake muffins according to package directions.

Tropical Banana Bread Muffins

Adapted from Southern Living Magazine

1 package Banana Nut Muffin Mix
1/2 cup crushed pineapple, drained
1/2 cup coconut

Prepare batter according to directions on package. Stir in pineapple and coconut. Spoon batter into prepared muffin pans, filling 2/3 full. Bake according to package directions.

Cinnamon Apple Streusel Muffins

From Southern Living Magazine

Cinnamon Streusel Muffin Mix
1 large apple, cored and diced

Prepare muffin mix according to package directions. Add in chopped apple. Spoon batter into muffin cups filling them 2/3 full. Bake according to package directions.