We all love muffins, but it’s safe to say that none of us want a “muffin top”. Here are three tasty, but waist friendly muffin recipes that I’ve been feeding my family for many years. We all know that store bought muffins are just pieces of cake in a circular disguise. We might as well dollop the icing on them and can call them what they really are – cupcakes! Since we all love muffins, let’s find a better way to eat them. Home made muffins are one easy way that I can control my boy’s sugar intake, and amp up their nutrition without them saying boo. Fruit muffins are the perfect way to cut the sugar, but maintain the sweet. They also help keep the muffins moist. Whether it’s the fresh blueberries, wheat bran, carrots or the apples, all three of these muffins are loaded with goodness compared to what you’ll find sitting on the shelf (and minus the preservatives!). Feel free to experiment with substituting sugar for other sweetening products such as Stevia. These yummy baked goods are perfect to make the night before a busy morning, or to pop in the freezer to keep for school lunches. Enjoy these tasty treats – your belly will thank you in more ways than one!

Danielle’s Blueberry Bran Muffins

2  (heaping) C fresh blueberries
1 1/2 C whole wheat flour
1 C wheat bran
1 tsp baking soda
1 tsp baking powder
1 C milk (you may substitute almond milk)
1/2 C honey
3/4 C unsweetened applesauce
2 tbsp coconut oil, melted
2 eggs, beaten
1/2 C chopped walnuts (optional)

This muffin has ZERO sugar! Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder in a medium bowl. Stir in nuts if you’re including them. In a separate bowl, blend applesauce, milk, honey, oil and eggs. Mix wet and dry ingredients together. Fold in the blueberries. Spoon into greased muffin tins and bake 15-20 minutes, until browned and baked through. Makes 12-18.

Aunt Joan’s Fruit Muffins

1 1/2 C all purpose flour (I use whole wheat for 1/2 C)
1 C white sugar (you may use a quarter less if you’d like less sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 C wheat germ
1/4 C wheat bran

2/3 C vegetable oil
2 beaten eggs
1 C finely grated carrot

1/2 C crushed pineapple, including juice
3/4 – 1 C fresh or frozen blueberries

This muffin has fruit and veggies and lots of fiber! Preheat oven to 400 degrees. Stir dry ingredients together in medium sized bowl. Stir in the carrot and blueberries. In a separate bowl, mix together the wet ingredients and then incorporate together with dry ingredients. Do not beat. Divide batter into 12 greased muffin cups. Sprinkle 1/2 tsp wheat bran over top each muffin. Bake 20 minutes. Makes 12.

Apple Cinnamon Muffins

2 C flour, plus 2 tsp for coating apples

1 1/2 tsp baking powder

1/2 tsp salt

1/2 C (1 stick) unsalted butter, room temperature

2 tsp ground cinnamon

3 cups peeled and chopped apple

1 C granulated sugar

2 lg eggs

2 tsp vanilla

1/2 C milk

Topping:

1/8 C sugar

1/8 C cinnamon

1/4 C butter, melted

This muffin is a treat, but less of a “treat” than store bought muffins, if you catch my drift (less sugar). Preheat oven to 375 degrees. Spray muffin tin with baker’s spray or coat well with shortening or butter. Sift together flour, baking powder, salt and cinnamon in medium bowl and then set aside. Toss together diced apples  with the flour to coat, and set aside. Cream together the butter and sugar until light in color, about three minutes. Add one egg at a time, taking care to fully incorporate before adding the other. Mix in vanilla. Gently fold in flour mixture, alternating with the milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tin. Bake until toothpick comes out clean, approximately 30 minutes.  For topping, melt the butter and allow to cool slightly. Mix sugar and cinnamon in a separate bowl. Cool muffins slightly. Lightly coat the tops of muffins with melted butter, using a pastry brush. Then, sprinkle sugar/cinnamon mixture on top. Makes 12.

Food Photography by: Rebecca O’Hara Photography