This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Bran, buttermilk, bananas, and blueberries are the four ‘B’s’ in these muffins.
Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
Whole wheat flour and 2 full cups of blueberries give these hearty muffins their nutty, wholesome flavor. They take only 35 minutes from mixing ingredients to pulling from the oven.
A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable sugar substitute for half of the sugar for an even healthier treat.
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
A lightly sweetened, extremely yummy muffin.
These apple muffins with a crumbly cinnamon topping will smell so good in the oven, you’ll want to bake a batch each morning!