Starbucks Blueberry Muffin

These blueberry muffins taste just like the bakery version but cost a fraction to make at home. Bake a big batch on the weekend with flour, sugar, butter, and plenty of berries, then freeze extras for easy grab-and-go lunches. They turn simple leftover blueberries into something filling and practical. Each muffin holds up well in a lunchbox and keeps you from running out to buy something midday. Quick prep and a short baking time make them an easy way to save money all week.
Get the Recipe: Starbucks Blueberry Muffin

Raspberry Muffins

These muffins pack fresh or leftover raspberries into a soft batter for a simple, filling snack or lunch addition. They bake quickly, so you can have a big batch ready in under an hour. Leftover fruit finds a home here, turning what might go to waste into something useful and money-saving. The muffins freeze well and taste just as good thawed overnight for lunch. Their bright flavor and hearty texture make them an easy weekend bake that carries you through busy weekdays.
Get the Recipe: Raspberry Muffins

Cakey Blueberry Protein Muffins

These muffins combine oats, eggs, blueberries, and protein powder for a hearty bake that keeps you full through the afternoon. They’re simple to mix, quick to bake, and perfect to portion into lunchboxes. Use up leftover oats or berries while cutting back on the need to buy packaged snacks. Bake them in a big batch and freeze to make weekday lunches easier. They help stretch your grocery budget while keeping meals practical and filling.
Get the Recipe: Cakey Blueberry Protein Muffins

Blueberry-Rhubarb Muffins

This recipe blends leftover rhubarb and blueberries into a moist muffin that works well for a quick lunchbox addition. The mix of tart and sweet makes each bite taste balanced without being fussy. Bake up several dozen on the weekend and freeze so you always have something ready to pack. The recipe uses pantry staples like flour, sugar, and butter along with extra fruit you may already have on hand. They’re hearty enough to keep you full and save money compared to store-bought snacks.
Get the Recipe: Blueberry-Rhubarb Muffins

Almond Flour Blueberry Muffins

These blueberry muffins use almond flour for a nutty base that pairs well with juicy berries. They come together quickly with eggs, honey, and leftover blueberries for a simple bake that works well in bulk. Make a big batch on Sunday and freeze half for easy weekday lunches. Their dense texture makes them filling, so you avoid the midafternoon urge to grab takeout. This is a smart way to stretch ingredients and save money while keeping meals practical.
Get the Recipe: Almond Flour Blueberry Muffins

Small Batch Blueberry Muffins

These muffins mix flour, sugar, butter, and blueberries into a quick bake that’s perfect for using up leftover fruit. Even though the recipe makes a small batch, you can easily double it on the weekend to freeze extras. They’re soft, filling, and hold up well in a lunchbox during the week. Baking them at home saves money compared to grabbing snacks on the go. Simple ingredients and quick prep make them a practical option for busy families.
Get the Recipe: Small Batch Blueberry Muffins

Blueberry Yogurt Muffins

These muffins bring together yogurt, eggs, flour, and leftover blueberries for a moist and hearty bake. The yogurt adds protein, making each muffin more filling and better suited to replace a midday meal. They’re quick to mix and bake, so you can whip up a big batch in less than an hour. Freeze them and pull out what you need for grab-and-go lunches. Baking these at home keeps costs down and helps stretch ingredients you already have.
Get the Recipe: Blueberry Yogurt Muffins

Banana Blueberry Muffins

This recipe blends overripe bananas and leftover blueberries into a soft, flavorful muffin. It’s a smart way to use up fruit before it spoils while creating a filling lunchbox snack. Bake a big batch on the weekend, freeze them, and you’ll always have something ready to pack. The muffins stay moist and travel well, so they’re ideal for busy weekdays. Making them at home saves money and reduces food waste at the same time.
Get the Recipe: Banana Blueberry Muffins

Wild Blackberry Muffins with Lemon Glaze

These muffins mix flour, sugar, eggs, and leftover blackberries into a hearty batter, topped with a light lemon glaze. The fruit and glaze combination makes them feel special while still being easy to bake in large batches. They freeze well, so one weekend of baking sets you up for weeks of grab-and-go lunches. Each muffin is filling enough to hold you through the afternoon without buying takeout. This recipe stretches seasonal berries and pantry basics into something practical.
Get the Recipe: Wild Blackberry Muffins with Lemon Glaze

Gluten Free Lemon Blueberry Muffins

These classic muffins fold leftover blueberries into a simple batter made with flour, sugar, and butter. The recipe is easy to double, making weekend batch baking simple and efficient. Freeze what you don’t eat right away for quick weekday lunches. They’re soft, filling, and a practical way to avoid buying snacks on busy days. This straightforward bake helps you save money and make the most of ingredients already on hand.
Get the Recipe: Gluten Free Lemon Blueberry Muffins

Strawberry Rhubarb Muffins

These muffins combine leftover strawberries and rhubarb with flour, sugar, and butter for a filling bake. The recipe comes together quickly, making it easy to prepare a big batch on the weekend. They freeze well, so you’ll always have a lunchbox option ready. The mix of tart and sweet makes them a practical way to use up fruit while saving money. Each muffin is hearty enough to keep you from buying lunch when you’re too tired to prep.
Get the Recipe: Strawberry Rhubarb Muffins

Strawberry Muffins with Cream Cheese Filling and Streusel Topping

These muffins pair strawberries with a cream cheese center for a rich, filling treat that doubles as a midday meal. They’re easy to prepare with flour, sugar, eggs, and leftover berries. Bake a batch on Sunday, freeze them, and you’ll have grab-and-go lunches all week. The creamy center keeps each muffin hearty, helping you avoid extra food purchases. This recipe turns simple ingredients into something practical and budget-friendly.
Get the Recipe: Strawberry Muffins with Cream Cheese Filling and Streusel Topping

Easy Blueberry Buttermilk Muffins Recipe

These muffins use buttermilk, flour, sugar, and leftover blueberries for a soft, filling bake. The tang from the buttermilk balances the sweet berries, making them a dependable lunchbox choice. Bake a large batch on the weekend and freeze for easy weekday meals. They’re hearty enough to keep you going through the afternoon. This simple recipe helps you stretch ingredients and save money by baking at home.
Get the Recipe: Easy Blueberry Buttermilk Muffins Recipe

Cranberry Zucchini Muffins

These muffins make use of leftover zucchini and cranberries mixed with flour, sugar, and eggs. Baking them in bulk on the weekend helps you stock up on quick lunchbox snacks. They freeze well and keep their texture even after thawing. Each muffin is filling, thanks to the combination of fruit and vegetables. This recipe is a practical way to reduce food waste and cut back on weekday lunch costs.
Get the Recipe: Cranberry Zucchini Muffins

Softest Ever Gluten Free Pumpkin Muffins

These muffins feature leftover pumpkin puree combined with flour, sugar, eggs, and warm spices. They bake up soft and filling, making them perfect for weekday lunches. Batch bake on Sunday and freeze extras to save time and money during the week. Their hearty texture keeps you from buying snacks when you’re busy. This simple recipe puts leftover pumpkin to good use and stretches your grocery budget.
Get the Recipe: Softest Ever Gluten Free Pumpkin Muffins

Double Chocolate Veggie Muffins Recipe

These muffins mix cocoa, flour, sugar, and hidden vegetables into a dense, filling bake. They’re quick to prepare and easy to double so you can stock the freezer with extras. Each muffin makes a practical lunchbox treat that feels like dessert but works as a meal replacement. Baking at home helps you save money and use up leftover produce. This is a smart option when you need something hearty and portable.
Get the Recipe: Double Chocolate Veggie Muffins Recipe

Cinnamon Sourdough Discard Muffins

These muffins use up leftover sourdough starter along with flour, sugar, and warm cinnamon for a filling batch. They’re a quick way to keep starter from going to waste while creating an easy lunchbox option. Bake several dozen on the weekend and freeze for grab-and-go meals. Each muffin is hearty enough to replace a midday snack run. This recipe helps you save money and make the most of what’s already in your kitchen.
Get the Recipe: Cinnamon Sourdough Discard Muffins

The post 15 Grab-and-Go Muffins for When You’re Too Tired to Lunch Prep appeared first on Recipes From Leftovers.

How to Make Peanut Butter Banana Muffins with Chocolate

This peanut butter banana muffins recipe is easy to make with simple ingredients you may already have in your kitchen. The combination of sweet bananas, creamy peanut butter, and chocolate makes a tender muffin with a delicious soft texture.

Ingredients

Gather your ingredients before you start to make the process smooth and simple. Go ahead and experiment with different sweeteners or flavorings!

• 1 1/2 cups purpose flour (or white whole wheat flour for added fiber)
• 3 ripe bananas, mashed (brown spots are fine)
• 1/4 cup sugar (or coconut sugar for a natural option)
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter (or natural peanut butter for a healthier option)
• 1/3 cup coconut oil (or vegetable oil, melted butter, or sunflower seed butter)
• 1/2 cup plain Greek yogurt (or sour cream for a richer taste)
• 1/2 cup mini chocolate chips
• 1/3 cup chopped chocolate
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions

Making these healthy peanut butter banana muffins is simple and takes just a few steps. This is a great recipe to make with kids.

We love making muffins and quickbreads with our leftover fruits and veggies, especially bananas. And if your love family loves bananas, be sure to check out my new oatmeal and banana pancakes recipe!

1. Preheat your oven to 350°F (180°C) and line a muffin tin with muffin liners or grease with cooking spray.
2. In a large bowl, whisk together the sugar, dark brown sugar, eggs, Greek yogurt, and peanut butter until smooth.
3. Add the coconut oil, mashed bananas, and vanilla extract, stirring until fully incorporated.
4. Mix the flour, baking powder, and baking soda in a separate bowl.
5. Slowly add the dry and wet ingredients, stirring gently to combine. Be careful not to overmix for the best texture.
6. Fold in the chocolate chips and chopped chocolate.
7. Fill the muffin cups nearly to the top for fluffy muffins with a high muffin top.
8. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
9. Let warm muffins cool for a few minutes in the pan, then transfer to a wire rack.

If you like using Greek yogurt in your recipes, take a look at my raspberry lemon cheesecake. It’s delicious, and so pretty. A perfect spring dessert or Easter showpiece.

Substitutions and Alternate Ingredients

This banana peanut butter muffin recipe is flexible and allows for substitutions to suit dietary needs or ingredient availability.

• Flour Options: Use oat flour or almond flour for a gluten-free version. Regular flour also works.
• Nut Butter Substitutes: Swap peanut butter for almond butter or cashew butter for a different flavor.
• Sweetener Alternatives: Pure maple syrup or coconut sugar can replace granulated sugar.
• Dairy-Free Option: Substitute Greek yogurt with soy milk, coconut yogurt, or unsweetened applesauce.
• Extra Peanut Butter: Drizzle with peanut butter glaze for peanut butter fans who want more flavor.
• Mini Muffins: Use a silicone muffin pan and adjust the baking time to 12-15 minutes.

If you’re looking for a unique banana bread recipe, head on over to my other site where you’ll find our favorite banana flax bread recipe. And if sourdough’s your thing, you’ll want to try these sourdough discard banana muffins. So good!

Peanut butter banana muffins with chocolate are a healthy snack and a real kid-pleaser. In fact, peanut butter has many health benefits for young people. This great recipe helps reduce food waste by using overripe bananas and pantry staples. Whether you enjoy them fresh or freeze them for later, they’re an easy muffin recipe that peanut butter lovers will enjoy.

Peanut Butter Banana Muffins FAQs

Do you have questions about making these muffins? Here are the most common ones. Leave your question in the comments if you don’t see it here.

Can I freeze these muffins?

Yes, these muffins freeze well. Store them in an airtight container or wrap them in plastic wrap and place them in a sealed container in the freezer for up to three months.

How do I store these muffins for the best results?

Keep your muffins in an airtight container at room temperature for up to four days. For longer storage, refrigerate for up to a week or freeze.

Can I make these muffins without chocolate?

Yes, you can leave out the chocolate chips and chopped chocolate for a more classic peanut butter banana muffins recipe. They will still be moist and flavorful.

Print

Peanut Butter Banana Muffins

These moist peanut butter banana muffins with chocolate are a perfect way to use overripe bananas. A great snack for peanut butter lovers.

Course Breakfast, Snacks

Cuisine American

Keyword peanut butter banana muffin recipe, peanut butter banana muffins, peanut butter banana muffins with chocolate chips

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 10 minutes minutes

Total Time 42 minutes minutes

Servings 12

Calories 255kcal

Author Sarita Harbour

Cost $7

Ingredients

• 1 1/2 cups flour
• 3 ripe bananas mashed
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup peanut butter
• 1/3 cup coconut oil or any oil of your choice
• 1/2 cup Greek yogurt
• 1/2 cup chocolate chips
• 1/3 cup chopped chocolate
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

• Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
• In a large bowl, mix sugar, brown sugar, eggs, Greek yogurt, and peanut
• butter until well combined.
• Add the oil, mashed bananas, and vanilla extract. Stir until smooth.
• Add the flour, baking powder, baking soda, chocolate chips, and chopped
• chocolate. Gently mix with a spatula until fully combined.
• Fill the muffin cups all the way to the top to create a high muffin top that
• slightly overflows when baked.
• Bake for 22 minutes, or until a toothpick inserted in the center comes out
• clean.
• Let the muffins cool for a few minutes before removing them from the tin.

Notes

Oil Substitutes: You can replace coconut oil with vegetable oil, canola oil, or melted butter for a richer flavor.
Sweetener Options: Swap white sugar with honey, maple syrup, or coconut sugar for a natural alternative. Reduce slightly if using liquid sweeteners.
Flour Alternatives: Use whole wheat flour for added fiber, or a 1:1 gluten-
flour blend to make them gluten-free.
Dairy-Free Version: Replace Greek yogurt with coconut yogurt or
unsweetened applesauce for a dairy-free option.
Nut-Free Option: If avoiding peanuts, use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
Extra Crunch: Add chopped nuts like walnuts, pecans, or almonds for added texture.
Storage: Keep muffins in an airtight container at room temperature for 4 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

 

 

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 128mg | Potassium: 113mg | Fiber: 1g | Sugar: 18g | Vitamin A: 40IU | Calcium: 52mg | Iron: 1mg

The post Peanut Butter Banana Muffins with Chocolate appeared first on Recipes From Leftovers.

Why you’ll love this cinnamon sweet potato muffin recipe

Cinnamon sweet potato muffins are a nice change from typical muffin recipes that start popping up at this time of year. They’re made with real sweet potatoes, adding a unique flavor and soft fluffy texture. This makes for delicious muffins that we all love. In fact, I may like as much as my new pumpkin banana bread recipe! 

Plus, these healthy sweet potato muffins are rich in vitamins and fiber from the sweet potatoes, giving you a healthier kick to start your day. And they’re the best way to get kids eating sweet potatoes!

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients you need

Gather your ingredients. Here’s what you’ll need for the batter.

• 2 cups all-purpose flour 
• 1 tsp baking powder 
• 1 tsp baking soda
• 1/2 tsp ground Cinnamon, 
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1/4 tsp sea salt
• 2 large eggs
• 1/2 cup dark brown sugar 
• 3/4 cup whole milk
• 1/2 cup vegetable oil 
• 1 tbsp apple cider vinegar
• 1 cup of grated raw sweet potato

Streusel Topping

• 3/4 cup all purpose flour
• 3 tablespoons room temperature unsalted butter
• 4 tablespoons brown sugar
• 1/2 tsp ground cinnamon
• pinch of salt

How to make this sweet potato muffin recipe

Here are the step-by-step instructions for making sweet potato muffins. You’ll find a printable recipe card down at the bottom of this post so you don’t need to keep your tablet or phone open.

Preheat your oven to 350° F and prepare your muffin pan with paper liners. 

In a large bowl, combine flour with other dry ingredients. 

In a medium bowl, combine your wet ingredients.  

Add the wet ingredients to the dry ingredients in the large mixing bowl and mix your sweet potato muffin batter.

Spoon  batter into prepared muffin pan with muffin liners.

​Mix streusel topping in a small bowl and sprinkle over muffins. Bake for 25 minutes at 350 F.

Cool in the muffin tin on a wire rack for five minutes, then remove the muffins. Let them sit on the cooling rack for about 15 minutes. Then enjoy with a cup of coffee or tea. Or make up a basket with a few of these muffins, some peanut butter and banana muffins, and some peach turnovers and share them with a friend.

Substitutions and Alternatives

This easy muffin recipe lends itself well to substitutions. It’s a great recipe for using the spices, flours, and sweeteners you already have in your pantry.

Turn it into a pumpkin muffin recipe in a snap. Pumpkin puree is an excellent substitute if you’re not a fan of sweet potatoes.  It maintains a moist texture and also has nutritional benefits. 

For more healthy muffins, try whole wheat flour instead of regular flour. Or use gluten-free flours instead.

Want this easy recipe without milk? Try dairy-free milk instead. Use almond milk, cashew milk, coconut milk or soy milk for a dairy-free version.

​Replace the eggs with a flax egg. 

Swap out your brown sugar for white sugar, coconut sugar, maple syrup, or honey. Or forego added sweeteners altogether. The natural sweetness of the sweet potatoes may be enough for your palate.

These muffins are not just a flavorful twist to your muffin recipes but are also a nutritious one, thanks to the sweet potatoes.

Including this recipe in your meal planning can make your breakfast or dessert time extraordinary. Plus, they’re quite frugal and a smart way to use any leftover sweet potatoes. Store any leftovers in an airtight container in the fridge and enjoy them within two days.

Cinnamon Sweet Potato Muffin Recipe FAQs

Here are some commonly asked questions about this sweet potato muffin recipe.

How can I make this recipe more frugal?

In our area, sweet potatoes are one of the cheapest fresh produce vegetables we find at the supermarket. They’re also easy to grow in a garden. 

You could use leftover sweet potato puree, or mashed sweet potatoes, or buy in bulk. If you do this, store them in a root cellar so they last longer. 

How should I store the leftover muffins?

These fluffy muffins are best when fresh. However, you could store them in an air-tight container in the fridge for up to two days.

 To keep them longer, consider freezing them and reheating when needed.

Can I use other spices in this sweet potato muffin recipe?

Absolutely,!  Feel free to experiment with other spices like nutmeg or allspice to tweak the flavor to your liking. It’s all about finding what excites your taste buds!

Print

Sweet Potato Muffin Recipe

This easy sweet potato muffin recipe is fluffy, delicious, nutritious and frugal!.

Course Breakfast

Cuisine American

Keyword cinnamon sweet potato muffin recipe, sweet potato muffin recipe, sweet potato muffins recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Additional Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 285kcal

Author Sarita Harbour

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground Cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1/4 tsp sea salt
• 2 large eggs
• 1/2 cup dark brown sugar
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 cup of grated raw sweet potato

Streusel Topping

• 3/4 cup all purpose flour
• 3 tablespoons room temperature unsalted butter
• 4 tablespoons brown sugar
• 1/2 tsp ground cinnamon
• pinch of salt

Instructions

• Preheat your oven to 350° F and prepare your muffin pan with paper liners.
  
• In a large bowl, combine flour with other dry ingredients. 
  
• In a medium bowl, combine your wet ingredients.  
• Add the wet ingredients to the dry ingredients in the large mixing bowl and mix your sweet potato muffin batter.
• Spoon  batter into prepared muffin pan with muffin liners.
• ​Mix streusel topping in a small bowl and sprinkle over muffins. Bake for 25 minutes at 350 F.
• Cool in the muffin tin on a wire rack for five minutes, then remove the muffins. Let them sit on the cooling rack for about 15 minutes. Then enjoy with a cup of coffee or tea.

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 234mg | Fiber: 1g | Sugar: 12g

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The post ​Cinnamon Sweet Potato Muffin Recipe appeared first on Recipes From Leftovers.