I received a lot of fruits as a gift, so I came up with this recipe to use up the bananas I'd bought! The sweetness of the muffin will change depending on the ripeness of the banana, so adjust the amount of beet sugar to desired taste. If you've got a sweet tooth, then maybe 3 tablespoons of beet sugar will work for you.Adjust the oven temperature accordingly, as they vary by maker. If I don't have whole wheat flour I use 140 g of regular flour. If you don't have a blender then use your hands to knead the dry ingredients until the dough becomes crumbly. As a safety measure, cut off the top 1 cm of the banana (and discard it). Recipe by suziehippy

This is a variation of my own healthy recipe for "Macrobiotic Banana Muffins"that I made for Valentine's Day by adding cocoa. They're so healthy and the richness of the cocoa goes really well with the sweetness of the banana. It's a simple recipe, so give it a try!Cooking time will vary depending on your oven so adjust it accordingly. If you don't have any wheat or whole wheat flour, replace it with 140 g cake flour. If you don't have a food processor, use both hands to rub the flour until it becomes crumbly. As a measure of safety, I recommend cutting off the top 1 cm of the banana and throw it away. Recipe by suziehippy

Through trial and error, I was able to create the tasty macrobiotic muffin I've been craving!If you fill small muffin cups 80% full, they will rise, split at the tops, and brown nicely. If you use large muffin cups, or soft molds, they will be shapeless and flat. Recipe by Miniature basil

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

I was trying to use lemons and yogurt in one recipe so I was thinking of a pound cake, but my pound cakes never taste good and I haven't made muffins in a long time. So I altered a recipe I found online and made it to my liking. You can change the amount of lemon extract used depending on your preference.

I liked the taste of onion cookies, so I tried putting onions in my muffins.The onions should be slowly sautéed until golden brown. Recipe by Macrobi chef

I thought up this snack to send to my mom for Mother's Day. I referenced Kyaramerina's recipe "Spring-Colored Green Tea Soy Milk Steamed Bread" for the marble pattern technique. And I used "Macrobiotic Apple Muffins" as a base for the batter itself.I want the marron cream to be centered after the muffins are freshly baked, but it tends to sink to the bottom when baking. When you fill the batter, be sure to place the cream close to the top. Make sure to cut the chestnuts in half before adding them. They will be too heavy if you use a whole chestnut and will sink into the batter. Gently place the chestnuts on top without pressing them into the batter. They are also delicious with adzuki beans in place of the marron cream. Recipe by Meifan

I used the treats they sell in Starbucks as a source of inspiration for these muffins. These are made with whole wheat flour, so they will make you feel full! This has a simple yet gentle flavor thanks to the banana and soy milk. The paper might be a bit difficult to remove though since these are made without oil... If you want to make these even more macrobiotic, then you could use organic pancake mix, or cake flour with baking power, and by using 2 tablespoons maple syrup! The gentle flavor is good for breakfast!You can swap out the maple syrup for honey if you'd like. You can also make do without the banana chips. You could even use fresh banana for the decoration! Make sure not to knead when mixing the flour. Before baking, you'll want to add water to the whole wheat flour to make it rich, so let the batter sit for a while. Recipe by Ro-zuminto

I was going to make my milk tea muffins when I noticed the lemons in the refrigerator. I was inspired and experimented several times to come up with this recipe. The aroma and flavor will change depending on the type of black tea you use, so please try this out with your favorite black tea as well as other types!※Use plenty of tea leaves to brew a strongly flavored tea (use 3 tea bags, or 1.5 tablespoons of tea leaves in a tea pouch).※Be sure to whip the butter into a creamy state. In step 4, The secret to a light, fluffy batter is to mix each ingredient in very well in step 4! Recipe by Kinakorin

These perfectly lemony and super moist muffins are my husband's favourite. I'm sure you'll love them too, if you are a fan of sweet and soury food. They are perfect combination of lemon and coconut. 😊

These are moist and fluffy. One of my favorite muffin flavors. Recipe adapted from : Sallysbakingaddiction.com

These muffins will go great with your Saturday and Sunday Brunch! You get both sweet and savory and sweet! Lightly toast them and spread it with butter or jam and have your coffee! Yum! Hope you enjoy! :-)