These muffins make a great sweet snack or a yummy addition to breakfast. They're moist and subtly sweet, with a good flavor from the apple pie spice and maple syrup. Recipe adapted from : gimmesomeoven.com

I’m always on the lookout for a quick grab-and-go breakfast recipe. These muffins are moist, and have a healthy combination of carrots, oats, and whole wheat. They aren’t too sweet, which makes them a good alternative to plain cereal or oatmeal in the morning. Plus, my five-year-old really likes them! 😁Modified from the “Natural Nurturer” website#Breakfast #Healthy #Snack #Vegetables

The secret ingredient to keeping these moist is...apple sauce!

https://sallysbakingaddiction.com/blueberry-oatmeal-muffins/So moist and easy to make. Not too sweet too.This recipe is a keeper

I had a vegan muffin from a Zen bakery. It was good, but I thought it was too oily. In fact, my biggest impression of it was its oil; so I made a oil-free version.If you don't add the dried fruit, these have a very mild sweetness, which is great for breakfast. If you are going to add dried fruit, use about 3-4 tablespoons of raisins, or a similar type of dried fruit. I don't use maple syrup, rice syrup, cane sugar, or any other sweeteners, but if you prefer a sweeter taste, feel free to use your choice of sweetener. Sugar is acceptable for a vegan diet, but not for a macrobiotic one. About 3-4 tablespoons of sugar will transform these into sweet muffins. Recipe by Wao2

This recipe uses 100% whole grain oats and homemade apple sauce. In order to make them more digestible, I substitute two eggs with fresh grounded flax seeds. Minimal amount of brown sugar (2 tablespoons for 12 muffins) is added to enhance the flavor but you may skip it because Jackfruit is a natural sweetener. Although no dairy products are added, this vegan version of muffins surprisingly smell and taste with buttery aroma with crunchy rolled oats texture. Nothing is more enjoyable than this muffin for a relaxing afternoon tea.

The original recipe for this calls for using some unsweetened applesauce, but I had some spotty bananas lying on my counter, so I switched it up (pictured up top with bananas). This muffin recipe is versatile and can work with either flavor. The batter is made all in a blender, making it a super easy process...even my youngest can whip up these muffins easily. These are good for a portable breakfast or a quick snack, along as a somewhat healthy-ish dessert. Recipe adapted from : Mind Over Munch @ YouTube.

Imagine biting into a warm, freshly baked muffin with a delicate balance of flavors and textures. The natural sweetness of ripe bananas creates a moist, sponge-like base, perfectly complemented by the earthy warmth of cinnamon and a hint of nutmeg. Each bite is a symphony of textures: the creamy richness of melted dark chocolate morsels, the satisfying crunch of toasted walnuts, and the hearty chew of quick oats.The muffins are light and tender, yet decadently indulgent. The subtle aroma of vanilla and almond lingers on the palate, adding a sophisticated touch to every bite. With no added sugar, the flavors feel pure and natural, allowing the ingredients to shine. Whether paired with a cup of freshly brewed coffee or enjoyed as a standalone treat, these muffins elevate the simple to the extraordinary—a restaurant-quality indulgence you can savor at home.Perfect for breakfast, an afternoon snack, or dessert, these muffins will leave you reaching for seconds!Nutritional Notes:This recipe is sugar-free, using Splenda as a substitute, making it a healthier treat option without sacrificing sweetness!

Always a hit. I have been making these forever. I think I found the recipe on the internet A good go to for brunch/breakfast

I loved the raisin scones I had at the Peninsula Hotel. Since then I've been hooked on sweets with dried fruit.I made these muffins with typical ingredients I have at home.At Step 1, if you forget to return the butter to room temperature heat it in a microwave for 10 to 20 seconds. Do not melt the butter, though. At step 7 & 8, do not over-mix or you won't get a fluffy texture. At step 11, do not bake too long. Burnt raisins are bitter! Recipe by Mareko

Enjoy these wheat-free, relatively healthy muffins and their chocolatey goodness for breakfast or snack!

I had a pint of blueberries that needed to be used, and a bag of coarse oat bran I forgot I had (and also need to hurry up and use), so I decided I wanted some muffins. None of the recipes I found online really struck and chord with me so I just cobbled this recipe together referencing bits and pieces of the other recipes with a couple of my own touches thrown in. Lol