Banana Muffins with Cream Cheese Filling

Cream Cheese Filled Banana Muffins.

4 ounces cream cheese, softened
1/2 cup sugar
1 egg

Muffin Batter
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 bananas, mashed
1/2 cup buttermilk
1/4 cup oil
2 eggs
2 tsp vanilla extract

1. Preheat oven to 375F.  Grease a 12-cup standard muffin pan.
2. In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
4. In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla.
5. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.
6. Spoon enough batter into muffins cups so that they are just under halfway full.  Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter.  Muffin cups will end up being almost completely full.
7. Bake for 20-25 minutes at 375F.  Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.


Herb & Cheese Muffins

I have always wanted to try a savory muffin and this one has cheese. The cheese I used was parmesean and cheddar–but I think something else with a stronger flavor might be better.  Lets get to it!
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup grated cheddar cheese
1/4 cup parmesean cheese
2 tsp chopped fresh parsley
1 tsp chopped fresh basil
1  1/4 cup plain strained yogurt
1 egg
4 Tbls. melted butter

Preheat oven to 400 F degrees.  Line or oil 12 muffin cups.  (I used paper with these, but I think that butter or oil would be better)
Stir the flour, baking powder, baking soda in medium bowl very well.  Add the cheese and herbs and mix well.
In seperate small bowl mix butter, egg, yogurt.   Add to dry ingredients and mix well but dont overmix.
Divide evenly into muffin cups and bake for 20 minutes or until golden and risen.  Better served warm…


Oatmeal Raisin Muffins

Oatmeal Raisin Muffins, Delicious Muffins made with Whole Wheat Flour.

Oatmeal Raisin Muffins

1 cup rolled oats
1 1/4 cups milk
1 cup raisins
1 Tbsp orange peel, grated
2 eggs
1/2 cup brown sugar
1/3 cup butter, melted
1 1/2 cups organic whole wheat flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ground allspice or nutmeg

1/4 cup rolled oats
2 Tbsp brown sugar


  1. Preheat oven to 400F. Grease or line 12 muffin cups.
  2. Combine rolled oats with milk, raisins and orange peel. Allow to soak approx 5 min while preparing remaining ingredients.
  3. Beat eggs with sugar and melted butter, Set aside.
  4. Stir flour together with baking powder, cinnamon, salt and allspice.
  5. Combine oat mixture with egg mixture. Stir in flour mixture until combined.
  6. Spoon batter into 12 buttered or paper-lined muffin cups.
  7. Combine 1/4 cup rolled oats with brown sugar. Sprinkle over the top of muffins. Bake in preheated 400F oven for 20 to 25 min.

I got the inspiration for this muffin recipe from the Dairy Goodness site. This muffin is very moist and tasty, kinda like an oatmeal raisin cookie in a muffin but not so sweet=} I really liked the flavor of this muffin. So why not turn your breakfast oatmeal bowl into a muffin!


Lime Poppyseed Pear Muffins

I adapted this recipe from Baking & Desserts.  Isnt it great how baking any kind of lemon, lime or citrus makes just makes your kitchen smell divine ?  Well this is definitely the case here.
1 1/2 Cups AP flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup honey
1 egg
1 egg white
3/4 cup melted butter
1/2 pear chopped with skin on into pieces the size of chocolate chips
2/3 cup milk
1 Tablespoon lime juice
1 Tablespoon grated lime rind
2 tsp poppy seeds
1-2 tsp poppy seeds for sprinkling on top

Preheat oven to 375 F degrees.  Line 12 cup muffin pan with paper liners.
SSift flour, baking powder, and salt into med mixing bowl.  Add sugar and stir together.
In seperate bowl whisk together egg, egg white, lime juice, lime rind, milk, and melted butter.  Add to dry ingredients and briefly mix.  Add poppy seeds and pear and stir gently.

Divide batter into muffin cups. Sprinkle with poppy seeds and bake for 25 minutes or until golden.  Remove, serve warm.   These are soooo good.   I have been asked by my youngest to pleeeeaaaze make these again!!!

Whole Wheat Banana Coconut Muffins

Whole Wheat Banana Coconut Muffins, a tropical flavor explosion!

Whole Wheat Banana Coconut Muffins

1 1/2 cups whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/3 cup coconut oil
1 egg
2 ripe bananas, mashed
1/4 cup coconut milk
1 tsp vanilla extract
1/4 cup coconut, shredded


  1. Preheat oven to 400F. Grease or line a muffin tin.
  2. Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, bananas, vanilla, and eggs, and mix until combined. Fold in shredded coconut.
  3. Top with a sprinkling of raw turbinado sugar. (I topped my muffins with shredded coconut.)
  4. Bake for 15-20 minutes or until golden brown.

I found this recipe from How Sweet It Is, I was about to make a different recipe and this recipe immediately caught my attention. These muffins are really fantastic, they are super moist, and full of flavor. The coconut flavor mixed with the banana is awesome. These are one of my favorite muffin recipes!


Buttermilk Bran Muffins

Bran muffins made with Buttermilk and Raisins.

Buttermilk Bran Muffins

1/2 cup unsweetened applesauce
1 egg
1 cup buttermilk
1/2 tsp vanilla
1/2 Tbsp orange zest
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup miller’s wheat bran
2/3 cup brown sugar
1/2 cup raisins


  1. Preheat oven to 375F. Grease or line 12 muffin tins.
  2. In a large bowl beat together the applesauce, egg, buttermilk, orange zest and vanilla.
  3. In a separate bowl whisk together the flour, baking powder, baking soda, salt, miller’s wheat bran and brown sugar.
  4. Add the dry ingredients to the wet ingredients and stir the batter until it is just combined, then stir in the raisins.
  5. Spoon the batter into muffin tins and bake the muffins in the middle of a preheated 375F oven for 25 to 30 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

This bran muffin is light and moist, They aren’t the prettiest muffin but they have a nice light flavor. The bran and raisins are the most prominent flavor to the muffin with a hint of orange from the orange zest make these wonderfully delicious. Packed with B vitamins from the wheat bran, these Bran Muffins are a great way to start your day!


Carrot Pineapple Muffins-vegan

This is a great vegan carrot muffin.  I adapted this recipe from Everyday Vegan.  I am constantly amazed how great vegan muffins taste and the maple flavor (which I love) are very pronounced in these muffins.  I keep them in a sealed container in the fridge for freshness and the maple flavor just gets better over time….
2 cups whole wheat pastry flour
1/4 cup sugar
1  1/2 tsp baking powder
1/2  tsp baking soda
1/2 tsp nutmeg
1   1/2 tsp cinnamon
1/8  tsp salt
1  8-oz can crushed pineapple–well drained
3/4  cup grated carrots
1/4 cup raisins
1/4  cup pure maple syrup
1  cup + 2 Tblsp  vanilla or plain soy milk
1  tsp vanilla
2  Tablsp  canola oil
1/4  cup chopped walnuts (I added this to the recipe but it is totally

Preheat oven to 375 F degrees.  In large bowl combine all the dry ingredients.  Mix well.  Add carrots, pineapple, and raisins, and stir well.
In  a seperate bowl, combine maple syrup, soy milk, and vanilla.  Add to dry mixture and stir until mix is just combined.  Spoon into a lined or lightly oiled muffin pan and bake for 19-23 minutes or until golden brown.
Makes 10-12 muffins…   156 calories per muffin!!   not bad.