Savory Procuitto Muffins by Deborrah Justice

Pear and Blueberry Muffins with Ginger and Cardamom Spices by Geni

These soft and addicting muffins have such a nice texture and flavor with the pear puree, plump fresh blueberries with a hint of cinnamon and cardamom. This recipe utilizes almond flour as well so it gives you a bit of protein and a taste of almond.

Pumpkin Spice Muffins by Deborrah Justice

Apple Carrot Almond Muffins by Beth Roan

Delicious, moist muffins with carrots, apple, applesauce and almonds.

THe Beet Chocolate muffins Around by Monocot

A super Moist, Healthy Muffin that has Whole Wheat Goodness, Flax and the Main Thing. Beets! For all those Mom's out there. This is a great way to get your Kids to eat a bit healthier and they don't even know it.

Healthy and Delicious Blueberry Apple Muffins by Geni

These Apple Muffins are made with some almond flour to give it an almond note and are soft and full of flavor, even though they are low in fat and calories.

Peach Pecan Yogurt Muffins by Beth Roan

I'm finding that I get the most creative when I have food that is about to go bad that I don't want to waste. These were delicious, moist and I loved the crunch from the pecans.

Sweet Potato Streusel Muffins by Catherine Pappas

Adapted from: Pillsbury Christmas 2008. These muffins go great with dinner or as a snack with tea or coffee. Enjoy and Cook with much Love, Catherine

Whole Wheat Apple Muffins by Marlin Rinehart

These muffins are light, moist and good served for breakfast or as bread accompanying a meal of “comfort” food. They store well in ziplock bags in the refrigerator and are convenient for a quick breakfast. Take one out, pop it in the microwave for 15-25 seconds and voila! Breakfast! Yield: 10 extra large size or 18 standard size…

Blueberry Sour Cream Muffins by Cat Cox-Carter

I love these muffins and make them for breakfast. I make them with half oil and apple sauce to lower the fat.

Banana Chocolate Chip Mini Muffins by Carrie LaVere

This is a simple, healthy recipe that really tastes great! My family loves it so much that my 5 year old nephew asked me to make these so he could bring them in to school for a snack for his birthday. Since I have to watch my sugar intake, instead of using regular brown sugar, I use Splenda brown sugar blend and you would never know…

Macaroon's Orange-Cranberry Muffins by The Food Duo

I created this recipe on a day when I wanted to make something in the kitchen, but couldn't decide on what to do. Suddenly, this recipe came to mind.

Spiced Apple Cider Muffins by Deborrah Justice

Honey & Goat Cheese Filled Fig Muffins by Deborrah Justice

Peanutty Banana Streusel Muffins by Salad Foodie

A nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or brunch bread. NOTE: To substitute buttermilk for regular milk in these muffins, reduce the baking powder to 1/2 teaspoon and add 1/2 teaspoon baking soda.