Easy, Homemade Muffin Recipes

Last Update: August 26, 2025

Muffins: The Perfect Make Ahead Breakfast or Snack

Muffins are more than just a sweet treat—they’re a versatile, healthy make ahead breakfast and snack option that fits seamlessly into busy lifestyles. Whether you’re fueling yourself for a long day at work, packing lunches for school, or looking for an easy grab-and-go option for your kids, muffins provide a convenient way to enjoy a balanced and satisfying meal. Made with nutrient-rich ingredients like whole grains, fresh fruit, vegetables, nuts, and seeds, muffins can be both indulgent and nourishing, offering fiber, protein, and essential vitamins in every bite.

For families, muffins are especially helpful because they can be prepared in bulk ahead of time and stored in the fridge or freezer, making it easy to have make ahead breakfast foods ready whenever hunger strikes. Kids love their portable size, sweet flavor, and fun varieties, while parents can feel confident knowing they’re giving a snack or breakfast packed with wholesome ingredients. From classic fruit-filled muffins to inventive flavors like pumpkin chocolate chip or zucchini walnut, muffins are a quick, easy, and delicious option for mornings, afternoons, and anytime in between. Perfect for make ahead breakfasts, make ahead breakfast meals, or as a healthy snack, muffins are a staple that combines convenience, flavor, and nutrition for the whole family.

Classic Blueberry Muffins
Classic Banana Muffins
Classic Chocolate Chip Muffins
Classic Pumpkin Muffins
Classic Banana Nut Muffins
Classic Bran Muffins
Classic Apple Muffins
Banana Bread Muffins
Veggie & Cheese Egg Muffins
Classic Corn Muffins
Zucchini Muffins
Cornbread Muffins
Protein Muffins
Strawberry Muffins
Cinnamon Muffins
Carrot Muffins
Cranberry Muffins
Oatmeal Muffins
Applesauce Muffins/a>
Lemon Muffins
Morning Glory Muffins
Carrot Cake Muffins
Coffee Cake Muffins
Lemon Poppy Seed Muffins
Raspberry Muffins
Vanilla Muffins
Banana Walnut Muffins
Cranberry Orange Muffins
Pancake Muffins
Peach Muffins
Pistachio Muffins
Rhubarb Muffins
Sourdough Muffins
Sweet Potato Muffins
Yogurt Muffins
Apple Cinnamon Muffins
Banana Chocolate Chip Muffins
Blackberry Muffins
Cottage Cheese Muffins
Lemon Berry Muffins
Pumpkin Chocolate Chip Muffins
Blueberry Lemon Muffins

Classic Blueberry Muffins

Start your morning right with these Classic Blueberry Muffins, a healthy make ahead breakfast that’s easy, quick, and delicious. Bursting with juicy blueberries and lightly sweetened, these muffins are a perfect make ahead breakfast food for busy mornings, school lunches, or a weekend brunch. Soft, fluffy, and packed with fruit, they’re a great option for make ahead breakfasts that feel indulgent while still being wholesome.

These muffins are perfect for freezing so you can enjoy them all week long—simply grab one or two at a time for a quick, satisfying breakfast or snack. Made with staple pantry ingredients and minimal fuss, this recipe is a standout among best make ahead breakfast ideas. Kids love them, adults love them, and they’re ideal for meal prep to streamline your mornings.

Recipe Ingredients:

2 cups all-purpose flour (or whole wheat flour for a healthier option)
1/2 cup granulated sugar (or coconut sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted (or coconut oil)
1 cup milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Recipe Instructions:

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine melted butter, milk, eggs, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries, making sure they’re evenly distributed.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Allow muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Warm individual muffins in the microwave for 20–30 seconds for a quick, easy, make ahead breakfast for kids or adults.

Classic Banana Muffins

Kickstart your morning with Classic Banana Muffins, a healthy make ahead breakfast that’s naturally sweet, moist, and bursting with flavor. These muffins are ideal for make ahead breakfasts, quick breakfast meals, or kid-friendly snacks that you can prep in advance for busy mornings. Made with ripe bananas and pantry staples, they provide a wholesome start to your day while still feeling indulgent, making them one of the best make ahead breakfast foods to keep on hand.

Perfect for freezing, these banana muffins allow you to enjoy a quick, easy breakfast all week long—simply grab one or two, warm it up, and pair with your favorite spread or a drizzle of nut butter. Their soft, fluffy texture and naturally sweet flavor make them an ideal option for make ahead breakfast meals that both kids and adults will love.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup unsalted butter, melted (or coconut oil)
1/4 cup honey or maple syrup
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chopped walnuts or chocolate chips (optional)

Recipe Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, mix melted butter, honey or maple syrup, eggs, mashed bananas, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in walnuts or chocolate chips if using.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Let muffins cool completely, then store them in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast for kids or adults anytime.

Classic Chocolate Chip Muffins

Indulge in the perfect balance of sweetness and convenience with these Classic Chocolate Chip Muffins, a healthy make ahead breakfast that satisfies both kids and adults alike. These muffins are ideal for make ahead breakfasts, quick breakfast meals, or easy snacks that can be prepped in advance for busy mornings. With tender, fluffy muffin texture and pockets of melted chocolate in every bite, they’re a go-to for anyone looking for make ahead breakfast foods that feel indulgent yet are simple to make.

These muffins are perfect for freezing, allowing you to have a quick, grab-and-go breakfast or snack all week long. Made with simple, pantry-friendly ingredients, they are an easy option for make ahead breakfast meals that pair wonderfully with coffee, milk, or a dollop of nut butter. Whether for a weekday breakfast or a weekend brunch, they’re consistently one of the best make ahead breakfast ideas to keep on hand.

Recipe Ingredients:

2 cups all-purpose flour (or whole wheat flour for a healthier option)
1/2 cup granulated sugar (or coconut sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted (or coconut oil)
1 cup milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (dairy-free if desired)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine melted butter, milk, eggs, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Cool muffins completely, then store in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast for kids or adults that’s rich and satisfying.

Classic Pumpkin Muffins

Embrace the cozy flavors of fall any time of year with these Pumpkin Muffins, a healthy make ahead breakfast that’s moist, lightly spiced, and perfect for make ahead breakfast foods. Packed with pumpkin puree and warm spices like cinnamon and nutmeg, these muffins are an ideal choice for make ahead breakfasts that are both comforting and convenient. They’re simple to prepare, freezer-friendly, and versatile enough for breakfast, brunch, or an easy snack, making them one of the best make ahead breakfast meals you can enjoy throughout the week.

These muffins are perfect for meal prep and freezing, so you can have a quick, satisfying breakfast any morning. Kids love them, adults love them, and they pair wonderfully with a cup of coffee, tea, or a smear of nut butter. With pantry-friendly ingredients and simple steps, these muffins are a delicious and easy make ahead breakfast that fits seamlessly into busy lifestyles.

Recipe Ingredients:

1 3/4 cups all-purpose flour (or whole wheat flour for a healthier option)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/2 cup unsalted butter, melted (or coconut oil)
1/2 cup brown sugar or coconut sugar
2 large eggs
1 cup pumpkin puree (canned or fresh)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or chocolate chips (optional)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, mix melted butter, sugar, eggs, pumpkin puree, and vanilla extract until smooth.
Gradually fold in the dry ingredients, stirring gently until just combined. Avoid overmixing.
Fold in walnuts or chocolate chips if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Let muffins cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast for kids or adults that’s warm, flavorful, and satisfying.

Classic Banana Nut Muffins

Start your day with the comforting flavors of these Banana Nut Muffins, a healthy make ahead breakfast that combines naturally sweet ripe bananas with crunchy nuts for a satisfying texture. Perfect for make ahead breakfasts or quick breakfast meals, these muffins are ideal for busy mornings when you want something wholesome, easy, and filling. With their soft crumb and rich banana flavor, they’re one of the best make ahead breakfast foods to prepare for a week of easy, kid-friendly make ahead breakfast meals.

These muffins are excellent for freezing, making them a convenient option for make ahead breakfast meals all week long. Simply bake a batch, cool them completely, and store in a freezer-safe container so you can enjoy a quick, nutritious breakfast anytime. Pair with a hot beverage, a smear of nut butter, or enjoy them on their own for a portable, satisfying start to your day.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup unsalted butter, melted (or coconut oil)
1/4 cup honey or maple syrup
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/4 cup milk (dairy or non-dairy)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, mix melted butter, honey or maple syrup, eggs, mashed bananas, vanilla extract, and milk until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in chopped walnuts or pecans.
Divide the batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast for kids or adults that’s warm, flavorful, and nutritious.

Classic Bran Muffins

Kickstart your day with the wholesome goodness of Bran Muffins, a healthy make ahead breakfast packed with fiber, whole grains, and natural sweetness. These muffins are ideal for make ahead breakfasts or quick breakfast meals, giving you a nutritious, filling option that’s perfect for busy mornings. With their hearty texture and slightly sweet flavor, they are one of the best make ahead breakfast foods, supporting digestion while keeping you satisfied until your next meal. Bran muffins are versatile, easy to make, and a great addition to a weekly make ahead breakfast meal prep routine.

These muffins are excellent for freezing, so you can have a convenient, grab-and-go make ahead breakfast for kids or adults anytime. Pair them with nut butter, yogurt, or a hot beverage for a wholesome, energizing breakfast. With simple, pantry-friendly ingredients, these muffins are a staple in any easy, quick make ahead breakfast rotation.

Recipe Ingredients:

1 1/2 cups wheat bran
1 cup all-purpose flour (or whole wheat flour for extra fiber)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup unsalted butter, melted (or coconut oil)
1/2 cup brown sugar or coconut sugar
2 large eggs
1 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1/2 cup raisins or chopped nuts (optional)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, mix wheat bran, flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk together melted butter, brown sugar, eggs, milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Mix in raisins or chopped nuts if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Cool completely before storing in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast that’s fiber-rich, satisfying, and convenient.

Classic Apple Muffins

Start your morning with the comforting, sweet-tart flavor of Apple Muffins, a healthy make ahead breakfast that combines fresh apple chunks with warm cinnamon and a tender muffin crumb. Perfect for make ahead breakfasts or quick breakfast meals, these muffins are naturally sweetened and packed with fiber, making them a wholesome option for make ahead breakfast foods that will keep you satisfied until lunchtime. With their soft texture, fragrant spices, and moist interior, apple muffins are one of the best make ahead breakfast meals for families, busy professionals, or anyone craving a tasty, easy breakfast.

These muffins are excellent for freezing, so you can enjoy a quick, warm breakfast any morning of the week. They’re kid-friendly, adult-approved, and ideal for pairing with nut butter, yogurt, or a hot cup of tea or coffee. With pantry staples like flour, eggs, and cinnamon, plus fresh apples, these muffins are a simple, easy, and convenient make ahead breakfast solution for any lifestyle.

Recipe Ingredients:

1 3/4 cups all-purpose flour (or whole wheat flour for added fiber)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 cup unsalted butter, melted (or coconut oil)
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 cup peeled and finely chopped apple (about 1 medium apple)
1/2 cup chopped walnuts or pecans (optional)
1/4 cup milk (dairy or non-dairy)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mix melted butter, honey or maple syrup, eggs, vanilla extract, and milk until smooth.
Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
Fold in chopped apples and nuts if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Banana Bread Muffins

Enjoy the warm, comforting flavor of Banana Bread Muffins, a healthy make ahead breakfast that turns ripe bananas into moist, tender, and flavorful muffins. Perfect for make ahead breakfasts or quick breakfast meals, these muffins are naturally sweet, easy to make, and ideal for make ahead breakfast foods that kids and adults alike will love. With their soft crumb, banana-rich aroma, and subtle sweetness, they’re one of the best make ahead breakfast options for a busy morning when you need something satisfying, filling, and convenient.

These muffins are excellent for freezing, making them a convenient solution for make ahead breakfast meals throughout the week. Pair with nut butter, yogurt, or a cup of coffee for a warm, energizing start to your day. With simple ingredients like flour, eggs, and ripe bananas, these muffins are a quick, easy, and delicious make ahead breakfast for kids or adults.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour for extra fiber)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/4 cup unsalted butter, melted (or coconut oil)
1/4 cup honey or maple syrup
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/4 cup milk (dairy or non-dairy)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, mix melted butter, honey or maple syrup, eggs, mashed bananas, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in chopped nuts if desired.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast that’s moist, flavorful, and satisfying.

Veggie & Cheese Egg Muffins

Start your day with Veggie & Cheese Egg Muffins, a protein-packed healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals on busy mornings. These muffins are full of fresh vegetables, cheese, and eggs, making them one of the best make ahead breakfast foods to fuel your day with protein, vitamins, and minerals. They’re easy to customize with your favorite veggies, meats, or cheeses, making them versatile make ahead breakfast meals for adults and kids alike.

Egg muffins are excellent for freezing, so you can grab a warm, nutrient-rich make ahead breakfast for kids or adults throughout the week. Pair with fruit, yogurt, or a smoothie for a complete breakfast. With simple, staple ingredients from your pantry and fridge, these muffins are easy, quick, and convenient, making them a staple in your weekly meal prep.

Recipe Ingredients:

8 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (or your choice)
1/2 cup chopped bell peppers
1/2 cup chopped spinach or kale
1/4 cup chopped onions
1/2 cup cooked bacon, sausage, or ham (optional)

Recipe Instructions:

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
Stir in cheese, chopped vegetables, and cooked meat if using.
Pour the mixture evenly into the muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until eggs are set and lightly golden on top.
Allow muffins to cool for 5 minutes before removing from the tin. Serve warm or let cool completely for storage.

Freezing Tip: Once cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat in the microwave for 20–30 seconds for a quick, make ahead breakfast that’s protein-rich and satisfying.

Classic Corn Muffins

Start your morning with Classic Homemade Corn Muffins, a slightly sweet, golden muffin that’s a healthy make ahead breakfast option full of comforting flavor and easy, wholesome ingredients. Perfect for make ahead breakfasts or quick breakfast meals, corn muffins are naturally tender, lightly sweet, and pair beautifully with eggs, fruit, or nut butter. They’re a versatile make ahead breakfast food that works for both adults and kids, and their subtle sweetness makes them one of the best make ahead breakfast items for a busy week.

Corn muffins are excellent for freezing, so you can enjoy a quick, warm breakfast anytime you need one. They’re easy to make in batches, portable for school or work, and a simple, easy, and convenient make ahead breakfast meal when paired with your favorite breakfast sides. With pantry staples like cornmeal, flour, and eggs, these muffins are a quick and satisfying solution for a healthy make ahead breakfast.

Recipe Ingredients:

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (dairy or non-dairy)
1/4 cup unsalted butter, melted (or coconut oil)
2 large eggs
1/2 cup corn kernels (optional, for extra texture)

Recipe Instructions:

Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine milk, melted butter, and eggs, whisking until smooth.
Add wet ingredients to dry ingredients and stir until just combined. Fold in corn kernels if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once completely cooled, store in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast that’s warm, lightly sweet, and satisfying.

Zucchini Muffins

Wake up to the wholesome goodness of Zucchini Muffins, a moist and tender healthy make ahead breakfast option that sneaks in extra veggies while keeping mornings delicious. Perfect for make ahead breakfasts or quick breakfast meals, these muffins combine grated zucchini, warming spices, and a touch of sweetness for a balanced breakfast that’s both nutritious and satisfying. They’re versatile make ahead breakfast foods suitable for kids and adults, and make a great addition to your weekly meal prep as one of the best make ahead breakfast items for busy mornings.

Zucchini muffins are ideal for freezing, so you can make a batch ahead and enjoy a quick, easy breakfast anytime during the week. Pair with a smoothie, yogurt, or nut butter for a complete meal. With simple ingredients from your pantry and fresh zucchini from the garden or market, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, full of fiber and flavor.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 cup unsalted butter, melted (or coconut oil)
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts or pecans (optional)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, mix melted butter, honey or maple syrup, eggs, and vanilla extract until smooth.
Stir in the grated zucchini, then gradually fold in the dry ingredients until just combined. Avoid overmixing.
Fold in nuts if desired. Divide the batter evenly among muffin cups, filling about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store muffins in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast that’s moist, flavorful, and packed with hidden veggies.

Cornbread Muffins

Start your morning with Cornbread Muffins, a warm, slightly sweet healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals on busy mornings. These muffins are tender, golden, and packed with the rich flavor of cornmeal, making them a comforting make ahead breakfast food that pairs beautifully with eggs, fruit, or a smear of nut butter. They’re a versatile make ahead breakfast item that works for adults and kids alike, and a great addition to your weekly meal prep as one of the best make ahead breakfast options for the whole family.

Cornbread muffins are ideal for freezing, so you can enjoy a quick, easy breakfast anytime throughout the week. Bake a batch ahead and pair with smoothies, yogurt, or make ahead breakfast potatoes for a complete meal. With pantry staples like cornmeal, flour, and eggs, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, perfect for busy mornings when you need something satisfying and wholesome.

Recipe Ingredients:

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (dairy or non-dairy)
1/4 cup unsalted butter, melted (or coconut oil)
2 large eggs
1/2 cup corn kernels (optional, for texture)

Recipe Instructions:

Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine milk, melted butter, and eggs, whisking until smooth.
Add wet ingredients to dry ingredients and stir until just combined. Fold in corn kernels if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, make ahead breakfast that’s moist, lightly sweet, and satisfying.

Protein Muffins

Fuel your mornings with Protein Muffins, a nutrient-packed, healthy make ahead breakfast option that’s perfect for make ahead breakfasts or quick breakfast meals. Packed with protein from eggs, nut butter, or protein powder, these muffins are designed to keep you full and energized for hours, making them an ideal make ahead breakfast food for busy mornings, workouts, or on-the-go school days. They’re versatile and kid-friendly, making them one of the best make ahead breakfast items for families looking to combine convenience, flavor, and nutrition.

Protein muffins are excellent for freezing, so you can make a batch ahead and enjoy a quick, easy breakfast any day of the week. They pair perfectly with yogurt, smoothies, or fresh fruit for a complete make ahead breakfast meal. With simple ingredients you likely have in your pantry, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, balancing protein, healthy fats, and wholesome carbs for sustained energy throughout your morning.

Recipe Ingredients:

1 1/2 cups oat flour (or finely ground oats)
1/2 cup vanilla or unflavored protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
2 large eggs
1/4 cup almond butter or peanut butter
1/4 cup honey or maple syrup
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1/2 cup mix-ins (chocolate chips, berries, or nuts)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
In a large bowl, mix eggs, almond butter, honey or maple syrup, milk, and vanilla extract until smooth.
Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
Gently fold in your chosen mix-ins.
Divide batter evenly among muffin cups, filling about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store muffins in a freezer-safe bag or container for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, protein-packed make ahead breakfast that’s easy, energizing, and delicious.

Strawberry Muffins

Brighten your mornings with Strawberry Muffins, a sweet and juicy healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals. Bursting with fresh or frozen strawberries, these muffins are naturally flavorful and lightly sweetened, making them a wholesome make ahead breakfast food for kids and adults alike. They’re soft, moist, and portable, making them one of the best make ahead breakfast items for busy weekdays, school lunches, or weekend brunches.

Strawberry muffins are perfect for freezing, so you can bake a batch ahead and enjoy a quick, easy breakfast anytime. Pair them with yogurt, smoothies, or a side of make ahead breakfast potatoes for a complete meal. Made with pantry staples and fresh fruit, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, combining fruity sweetness, fiber, and wholesome nutrition in every bite.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar (or coconut sugar)
1/2 cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1 1/2 cups fresh or frozen strawberries, chopped

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, mix melted butter, eggs, vanilla extract, and milk until smooth.
Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
Fold in chopped strawberries carefully to avoid breaking them up too much.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, fruity make ahead breakfast that’s moist, sweet, and satisfying.

Cinnamon Muffins

Start your morning with the warm, comforting flavor of Cinnamon Muffins, a healthy make ahead breakfast option that’s ideal for make ahead breakfasts or quick breakfast meals. Bursting with aromatic cinnamon and a touch of natural sweetness, these muffins are a wholesome make ahead breakfast food that appeals to both kids and adults. Soft, tender, and lightly spiced, they are one of the best make ahead breakfast items for busy mornings, family breakfasts, or cozy weekend brunches.

Cinnamon muffins are perfect for freezing, so you can bake a batch ahead and enjoy a quick, easy breakfast anytime during the week. Pair them with yogurt, fresh fruit, or a smoothie for a complete make ahead breakfast meal. With simple pantry staples like flour, eggs, and cinnamon, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, delivering the perfect balance of flavor, fiber, and comfort in every bite.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1/3 cup sugar or coconut sugar
1/2 cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
2 tablespoons brown sugar (for topping, optional)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
In a large bowl, mix melted butter, eggs, vanilla extract, and milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle brown sugar on top of each muffin if desired for a sweet, crunchy topping.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, comforting make ahead breakfast that’s soft, spiced, and satisfying.

Carrot Muffins

Add a nutritious twist to your mornings with Carrot Muffins, a vibrant and flavorful healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals. Packed with shredded carrots, warm spices, and a hint of sweetness, these muffins are a wholesome make ahead breakfast food that delights kids and adults alike. Moist, tender, and subtly spiced, they’re one of the best make ahead breakfast items to enjoy for weekday breakfasts, brunches, or as a snack on the go.

Carrot muffins are freezer-friendly, so you can bake a batch ahead and enjoy a quick, easy breakfast any day of the week. Pair them with a side of yogurt, smoothie, or even a few make ahead breakfast potatoes for a complete make ahead breakfast meal. Made with pantry staples and fresh ingredients, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, delivering natural sweetness, fiber, and warmth in every bite.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup sugar or coconut sugar
1/2 cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and sugar.
In a large bowl, mix melted butter, eggs, vanilla extract, and milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Fold in shredded carrots, nuts, and raisins (if using).
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once completely cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, wholesome make ahead breakfast packed with flavor, fiber, and nutrition.

Cranberry Muffins

Bring a tart and slightly sweet burst of flavor to your mornings with Cranberry Muffins, a delicious healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals. Packed with fresh or dried cranberries, these muffins are soft, moist, and lightly sweetened, making them a fantastic make ahead breakfast food for busy mornings, brunches, or even as a snack. Their vibrant color and zesty flavor make them one of the best make ahead breakfast items to enjoy any day of the week.

Cranberry muffins are ideal for freezing, so you can bake a batch ahead and enjoy a quick, easy breakfast anytime. Pair with yogurt, fruit, or a smoothie for a complete make ahead breakfast meal. With simple pantry staples like flour, eggs, and sugar, plus nutrient-rich cranberries, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, providing natural sweetness, fiber, and antioxidants in every bite.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar or coconut sugar
1/2 cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1 cup fresh or frozen cranberries (or dried cranberries, chopped)
1/4 cup orange juice (optional, for added flavor)
2 tablespoons brown sugar (for topping, optional)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, mix melted butter, eggs, vanilla extract, and milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Gently fold in cranberries and orange juice (if using).
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle brown sugar on top of each muffin if desired for a sweet, crunchy topping.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, wholesome make ahead breakfast that’s tart, sweet, and satisfying.

Oatmeal Muffins

Start your mornings off right with Oatmeal Muffins, a hearty and wholesome healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals. Packed with oats, warm spices, and natural sweeteners, these muffins provide fiber and slow-release energy, making them an ideal make ahead breakfast food for busy weekdays or weekend brunches. Their soft, tender texture and comforting flavor make them one of the best make ahead breakfast items to keep on hand for the whole family.

Oatmeal muffins are freezer-friendly, so you can bake a batch ahead and enjoy a quick, easy breakfast anytime during the week. Pair them with yogurt, fruit, or a smoothie for a complete make ahead breakfast meal. With simple pantry staples like oats, flour, and eggs, plus optional add-ins like raisins, nuts, or berries, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, providing fiber, protein, and energy in every bite.

Recipe Ingredients:

1 cup rolled oats
1 cup all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar or coconut sugar
1/2 cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1/2 cup raisins or chopped nuts (optional)
1/2 cup grated apple or mashed banana (optional, for added moisture)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, mix oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
In a large bowl, whisk together melted butter, eggs, vanilla extract, and milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Gently fold in raisins, nuts, or grated fruit if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Applesauce Muffins

Bring a touch of natural sweetness to your mornings with Applesauce Muffins, a moist and flavorful healthy make ahead breakfast perfect for make ahead breakfasts or quick breakfast meals. These muffins combine the sweetness of applesauce with tender, soft crumb, making them a fantastic make ahead breakfast food that your whole family will enjoy. Applesauce muffins are not only delicious, but they also provide moisture and natural sugar, reducing the need for added refined sugar, making them one of the best make ahead breakfast items to have on hand for busy mornings.

These muffins are ideal for freezing, allowing you to prepare a batch ahead and enjoy a quick, easy breakfast all week long. Serve with yogurt, nut butter, or a smoothie for a complete make ahead breakfast meal. Using simple pantry staples like flour, eggs, and applesauce, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, offering fiber, natural sweetness, and comforting flavor in every bite.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup sugar or coconut sugar
1/2 cup unsweetened applesauce
1/4 cup melted butter or coconut oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk (dairy or non-dairy)
1/2 cup chopped nuts or raisins (optional)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
In a large bowl, mix applesauce, melted butter, eggs, vanilla extract, and milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Gently fold in nuts or raisins if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, wholesome make ahead breakfast that’s soft, naturally sweetened, and satisfying.

Lemon Muffins

Brighten your mornings with Lemon Muffins, a zesty and refreshing healthy make ahead breakfast that’s perfect for make ahead breakfasts or quick breakfast meals. Bursting with natural citrus flavor, these muffins are light, moist, and tender, making them a standout make ahead breakfast food for anyone who loves a sweet, tangy twist to start the day. With a soft crumb and fragrant lemon aroma, they are one of the best make ahead breakfast items to enjoy alongside coffee, tea, or a smoothie.

Lemon muffins are freezer-friendly, allowing you to prepare a batch ahead for a quick, easy breakfast anytime during the week. They pair wonderfully with yogurt, fruit, or nut butter for a complete make ahead breakfast meal. Using pantry staples like flour, eggs, and fresh lemon juice, these muffins are an easy, quick, and convenient make ahead breakfast for kids or adults, providing bright flavor, fiber, and energy to fuel your morning.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar or coconut sugar
1/2 cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
Zest of 2 lemons
1/4 cup fresh lemon juice
1/2 cup blueberries (optional, for lemon-blueberry muffins)

Recipe Instructions:

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, mix melted butter, eggs, vanilla extract, milk, lemon zest, and lemon juice until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Gently fold in blueberries if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, bright, and zesty make ahead breakfast that’s bursting with natural citrus flavor.

Morning Glory Muffins

Start your day with a burst of flavor and nutrition with Morning Glory Muffins, a wholesome and hearty healthy make ahead breakfast option. Packed with grated carrots, apples, coconut, and a mix of warm spices, these muffins are a nutrient-rich make ahead breakfast food perfect for make ahead breakfasts or quick breakfast meals. With a soft, tender crumb and natural sweetness from fruit, they are one of the best make ahead breakfast items to fuel your morning with fiber, vitamins, and a little indulgence all in one bite.

Morning Glory Muffins are freezer-friendly, allowing you to prepare a batch ahead for a quick, easy breakfast anytime during the week. Pair them with yogurt, nut butter, or a smoothie for a complete make ahead breakfast meal. Using pantry staples like flour, eggs, apples, and carrots, these muffins are easy, quick, and convenient make ahead breakfast foods for kids and adults alike, providing energy, natural sweetness, and a satisfying texture to start your day right.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup coconut sugar or brown sugar
2 large eggs
1/4 cup coconut oil, melted (or butter)
1 teaspoon vanilla extract
1 1/2 cups grated carrots (about 2 medium carrots)
1/2 cup grated apple (about 1 small apple)
1/2 cup shredded unsweetened coconut
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and sugar.
In a large bowl, mix eggs, melted coconut oil, and vanilla extract until smooth.
Fold in grated carrots, grated apple, coconut, nuts, and raisins if using.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, wholesome make ahead breakfast packed with flavor, fiber, and nutrients to start your morning energized.

Carrot Cake Muffins

Give your mornings a sweet and wholesome boost with Carrot Cake Muffins, a flavorful and nutrient-rich healthy make ahead breakfast option. These muffins combine tender shredded carrots, warm spices, and a touch of sweetness to create a satisfying make ahead breakfast food that’s perfect for make ahead breakfasts or quick breakfast meals. With their soft, moist texture and natural sweetness, they are one of the best make ahead breakfast items for both kids and adults, offering fiber, vitamins, and energy in every bite.

Carrot Cake Muffins are freezer-friendly, allowing you to bake a batch ahead of time for a quick, easy breakfast throughout the week. Pair them with yogurt, nut butter, or a smoothie for a complete make ahead breakfast meal. Using pantry staples like flour, eggs, and carrots, these muffins are an easy, quick, and convenient make ahead breakfast food for busy mornings, ensuring you start the day with flavor, nutrition, and a little indulgence.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup coconut sugar or brown sugar
2 large eggs
1/4 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots (about 2–3 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
1/4 cup unsweetened shredded coconut (optional)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and sugar.
In a large bowl, mix eggs, melted coconut oil, and vanilla extract until smooth.
Fold in grated carrots, nuts, raisins, and coconut if using.
Gradually fold dry ingredients into wet ingredients until just combined; avoid overmixing.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, delicious make ahead breakfast full of carrot, spice, and wholesome goodness.

Coffee Cake Muffins

Kickstart your mornings with Coffee Cake Muffins, a sweet and tender healthy make ahead breakfast option that feels indulgent but is made with wholesome ingredients. Perfect for make ahead breakfasts or quick breakfast meals, these muffins are lightly spiced, soft, and topped with a cinnamon-sugar streusel that adds a satisfying crunch. They’re one of the best make ahead breakfast items to enjoy with your morning coffee, tea, or smoothie, making every bite a cozy and flavorful start to your day.

Coffee Cake Muffins are freezer-friendly, making them a convenient option for easy, quick make ahead breakfast foods throughout the week. Whether you’re packing them for kids or enjoying them as part of a make ahead breakfast meal, these muffins combine pantry staples like flour, eggs, and a touch of sweetness to create a balanced, nourishing, and delicious breakfast option.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup coconut sugar or brown sugar
2 large eggs
1/4 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
3/4 cup plain yogurt or buttermilk
1/4 cup milk (dairy or non-dairy)
For the Streusel Topping: 1/4 cup coconut sugar or brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or coconut oil, cubed

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
In a large bowl, mix eggs, melted coconut oil, vanilla, yogurt, and milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; avoid overmixing.
For the streusel, mix sugar, flour, and cinnamon in a small bowl, then cut in the cold butter until crumbly.
Divide muffin batter evenly among muffin cups, filling each about 2/3 full, then sprinkle streusel on top.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast with a soft, tender crumb and a sweet, crunchy topping.

Lemon Poppy Seed Muffins

Bright, zesty, and tender, Lemon Poppy Seed Muffins are a refreshing way to start your day with a healthy make ahead breakfast. Bursting with citrus flavor and the delicate crunch of poppy seeds, these muffins are perfect for make ahead breakfasts or quick breakfast meals. Their soft, moist texture makes them one of the best make ahead breakfast items for both kids and adults, offering a balance of flavor and nutrition that pairs beautifully with a cup of tea, coffee, or a smoothie.

These muffins are easy, quick, and freezer-friendly, making them a convenient make ahead breakfast food that can be baked in batches for the week. Using simple pantry staples such as flour, eggs, and citrus, Lemon Poppy Seed Muffins are a delicious, make ahead breakfast meal that will brighten any morning. Add a light glaze or enjoy plain for a delightful, naturally sweet treat.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
2 large eggs
1/2 cup coconut sugar or brown sugar
1/4 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
3/4 cup plain yogurt or milk (dairy or non-dairy)
Zest of 1 lemon
1/4 cup fresh lemon juice
Optional Glaze: 1/2 cup powdered sugar
1–2 tablespoons lemon juice

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, mix eggs, sugar, melted coconut oil, vanilla extract, yogurt, lemon zest, and lemon juice until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; avoid overmixing.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If desired, mix powdered sugar with lemon juice and drizzle over cooled muffins for a light glaze.

Freezing Tip: Once cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast with bright citrus flavor and soft, tender crumb.

Raspberry Muffins

Bursting with juicy berries and tender crumb, Raspberry Muffins are a delicious way to start your day with a healthy make ahead breakfast. Sweet yet lightly tart, these muffins are perfect for make ahead breakfasts or quick breakfast meals, giving you a fruity, satisfying option that pairs beautifully with coffee, tea, or a smoothie. The natural sweetness of raspberries makes them one of the best make ahead breakfast items for both adults and kids, providing a balance of flavor, nutrients, and convenience.

These muffins are easy, quick, and freezer-friendly, making them ideal as a make ahead breakfast food for busy mornings. With pantry staples like flour, eggs, and sugar, plus the fresh or frozen raspberries, you can whip up a batch of these muffins in no time. Bake a full batch, store them in the freezer, and enjoy a soft, flavorful muffin any morning of the week.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut sugar or brown sugar
2 large eggs
1/4 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
3/4 cup plain yogurt or milk (dairy or non-dairy)
1 cup fresh or frozen raspberries
Optional Topping: 2 tablespoons sugar
1/2 teaspoon cinnamon

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, mix eggs, melted coconut oil, vanilla extract, and yogurt or milk until smooth.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in raspberries, taking care not to crush them.
Divide batter evenly among muffin cups, filling each about 2/3 full.
If desired, mix sugar and cinnamon and sprinkle on top of each muffin.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Vanilla Muffins

Soft, fragrant, and delightfully simple, Vanilla Muffins are a classic healthy make ahead breakfast that never goes out of style. Their sweet, buttery flavor makes them a perfect base for all kinds of add-ins—berries, chocolate chips, or nuts—while still being delicious on their own. These muffins are ideal for make ahead breakfasts or quick breakfast meals, providing a comforting, crowd-pleasing option for kids and adults alike, and they are easily customizable to suit your morning cravings.

Easy, quick, and freezer-friendly, Vanilla Muffins are a versatile make ahead breakfast food that can be prepared in batches and enjoyed all week long. Using simple pantry staples like flour, eggs, sugar, and vanilla extract, these muffins are one of the best make ahead breakfast items for those seeking a make ahead breakfast for kids or a make ahead breakfast meal that is both satisfying and wholesome.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar (coconut sugar or brown sugar optional)
2 large eggs
1/4 cup melted coconut oil or unsalted butter
3/4 cup milk or non-dairy milk
2 teaspoons vanilla extract
Optional Add-Ins: 1/2 cup fresh berries, chocolate chips, or chopped nuts

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, mix eggs, melted coconut oil or butter, milk, and vanilla extract until smooth.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
If desired, gently fold in optional add-ins like berries or chocolate chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once completely cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast that’s soft, tender, and full of classic vanilla flavor.

Banana Walnut Muffins

Moist, flavorful, and packed with naturally sweet bananas, Banana Walnut Muffins are a perfect healthy make ahead breakfast that combines wholesome fruit and crunchy nuts in every bite. These muffins are a satisfying make ahead breakfast food for busy mornings, offering a balance of natural sweetness, protein, and fiber. They are easy, quick, and versatile, making them ideal for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids who need a nourishing start to their day.

Banana Walnut Muffins are also freezer-friendly, so you can bake a batch on the weekend and enjoy a warm, wholesome muffin any morning of the week. With pantry staples like flour, eggs, and ripe bananas, plus the added richness of chopped walnuts, these muffins are one of the best make ahead breakfast items that combine taste, nutrition, and convenience.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar (coconut sugar or brown sugar optional)
2 large eggs
1/4 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup chopped walnuts
Optional Topping: 1 tablespoon sugar and 1/2 teaspoon cinnamon
Additional chopped walnuts for sprinkling

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, combine eggs, melted coconut oil or butter, mashed bananas, and vanilla extract until smooth.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in chopped walnuts, reserving a few for the topping if desired.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle with reserved walnuts or cinnamon-sugar mixture if using.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store muffins in a freezer-safe container or bag for up to 2 months. Warm individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast that’s soft, flavorful, and packed with banana goodness.

Cranberry Orange Muffins

Bright, tangy, and slightly sweet, Cranberry Orange Muffins are a healthy make ahead breakfast that bursts with flavor and zest. The combination of tart cranberries and fresh orange zest creates a refreshing twist on traditional muffins, making them a standout make ahead breakfast food for mornings that need a little extra sunshine. These muffins are easy, quick, and versatile, perfect for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids who will love the fruity, citrusy flavor.

Cranberry Orange Muffins are also freezer-friendly, so you can bake a batch on the weekend and enjoy a warm, fragrant muffin any morning of the week. Using simple pantry staples plus fresh or frozen cranberries and orange zest, these muffins are one of the best make ahead breakfast items that balance taste, nutrition, and convenience for busy mornings.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar (coconut sugar or brown sugar optional)
2 large eggs
1/4 cup melted coconut oil or unsalted butter
3/4 cup milk or non-dairy milk
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
Zest of 1 large orange
Optional: 2 tablespoons orange juice for extra flavor
Optional Topping: 1 tablespoon sugar and 1/2 teaspoon cinnamon

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a large bowl, mix eggs, melted coconut oil or butter, milk, and vanilla extract until smooth.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in cranberries and orange zest (plus orange juice if using).
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle with cinnamon-sugar topping if desired.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once completely cooled, store muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast with a zesty, fruity twist.

Pancake Muffins

Fluffy, soft, and perfectly portioned, Pancake Muffins bring the beloved flavor of pancakes into a convenient, healthy make ahead breakfast form. These muffins are a delicious twist on classic pancakes, making them ideal as a make ahead breakfast food that’s portable, mess-free, and kid-friendly. With a naturally sweet batter and customizable add-ins like blueberries, chocolate chips, or bananas, Pancake Muffins are easy, quick, and satisfying, perfect for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids on busy mornings.

Pancake Muffins are also freezer-friendly, allowing you to bake a batch and reheat one at a time for a warm, fresh-tasting muffin whenever you need it. Using simple pantry staples and basic mixing techniques, these muffins are one of the best make ahead breakfast items that combine convenience, flavor, and a touch of nostalgia for pancake lovers.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
2 tablespoons sugar (coconut sugar optional)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk or non-dairy milk
1/4 cup melted butter or coconut oil
2 large eggs
1 teaspoon vanilla extract
Optional mix-ins: 1/2 cup blueberries, chocolate chips, or sliced bananas
Optional Topping: 2 tablespoons maple syrup or honey for drizzling
A sprinkle of powdered sugar or cinnamon

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk milk, melted butter or coconut oil, eggs, and vanilla extract until smooth.
Gradually fold dry ingredients into wet ingredients until just combined, being careful not to overmix.
Gently fold in optional mix-ins if using.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle with maple syrup or sprinkle with powdered sugar before serving, if desired.

Freezing Tip: Once cooled, store Pancake Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds to enjoy a quick, easy make ahead breakfast that tastes just like freshly made pancakes.

Peach Muffins

Sweet, juicy, and fragrant, Peach Muffins are a delightful healthy make ahead breakfast that captures the essence of summer in every bite. Perfectly tender with chunks of ripe peach and a hint of cinnamon, these muffins are an ideal make ahead breakfast food for mornings when you need a quick, easy, and flavorful start to the day. They’re also versatile, working as make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids, offering both nutrition and indulgence in every muffin.

Peach Muffins are freezer-friendly, so you can bake a batch on the weekend and enjoy a warm muffin anytime during the week. Using simple pantry staples plus fresh or frozen peaches, these muffins are one of the best make ahead breakfast items to add variety, flavor, and convenience to your morning routine.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1/2 cup sugar (or coconut sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup melted butter or coconut oil
2 large eggs
1/2 cup milk or non-dairy milk
1 teaspoon vanilla extract
1 cup fresh or frozen peaches, diced
Optional Topping: 2 tablespoons brown sugar mixed with 1/2 teaspoon cinnamon for a crumbly topping

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, mix melted butter or coconut oil, eggs, milk, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the diced peaches.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle cinnamon-sugar topping on each muffin if desired.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Peach Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast that’s bursting with juicy peach flavor.

Pistachio Muffins

Nutty, flavorful, and slightly sweet, Pistachio Muffins are a perfect healthy make ahead breakfast option that combines the crunch of pistachios with a soft, tender muffin base. These muffins are an ideal make ahead breakfast food for busy mornings, offering a satisfying texture and rich flavor in every bite. Perfect for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids, Pistachio Muffins are easy, quick, and packed with protein and nutrients from wholesome ingredients.

Pistachio Muffins are also freezer-friendly, allowing you to bake a batch ahead of time and enjoy one at a time throughout the week. Using simple pantry staples plus roasted or raw pistachios, these muffins are one of the best make ahead breakfast items to add variety and a touch of gourmet flair to your morning routine.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1/2 cup sugar (or coconut sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted butter or coconut oil
2 large eggs
1/2 cup milk or non-dairy milk
1 teaspoon vanilla extract
1/2 cup shelled pistachios, roughly chopped
Optional: 1/4 teaspoon almond extract for extra flavor
Optional Topping: 2 tablespoons chopped pistachios for sprinkling on top

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk melted butter or coconut oil, eggs, milk, and vanilla extract (and almond extract if using) until smooth.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in chopped pistachios.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle extra pistachios on top of each muffin if desired.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Pistachio Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds to enjoy a quick, easy make ahead breakfast with nutty flavor and tender texture.

Rhubarb Muffins

Tangy, sweet, and bursting with flavor, Rhubarb Muffins are a delightful healthy make ahead breakfast that pairs perfectly with morning coffee or tea. With tender muffin texture and chunks of tart rhubarb, these muffins are an ideal make ahead breakfast food, providing both freshness and convenience in a single bite. They’re perfect for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids, combining fruit, fiber, and a touch of sweetness for a quick and easy morning boost.

Rhubarb Muffins are also freezer-friendly, making them a smart choice for batch prep so you can enjoy a warm muffin any day of the week. Using simple pantry ingredients and fresh or frozen rhubarb, these muffins are one of the best make ahead breakfast items to add variety, flavor, and nutrition to your weekly breakfast rotation.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1/2 cup sugar (or coconut sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup melted butter or coconut oil
2 large eggs
1/2 cup milk or non-dairy milk
1 teaspoon vanilla extract
1 cup fresh or frozen rhubarb, chopped into small pieces
Optional Topping: 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon for a crunchy topping

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, whisk melted butter or coconut oil, eggs, milk, and vanilla extract until smooth.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in chopped rhubarb.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Sprinkle cinnamon-sugar topping on each muffin if desired.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Rhubarb Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast that’s tangy, sweet, and full of flavor.

Sourdough Muffins

With a subtle tang and soft, tender crumb, Sourdough Muffins are a unique and delicious option for a healthy make ahead breakfast. The natural fermentation of sourdough adds both flavor and a boost to digestion, making these muffins an excellent make ahead breakfast food for busy mornings. They’re perfect for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids, giving you a quick, easy, and flavorful start to your day with wholesome ingredients.

Sourdough Muffins are also freezer-friendly, allowing you to bake a batch ahead and enjoy one at a time throughout the week. Using a tangy sourdough starter combined with simple pantry staples, these muffins are one of the best make ahead breakfast items to bring variety and nutrition to your weekly breakfast routine.

Recipe Ingredients:

1 cup active sourdough starter (fed or discard)
1/3 cup sugar or maple syrup
1/4 cup melted butter or coconut oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or non-dairy milk
1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional add-ins: 1/2 cup fresh or frozen berries, chocolate chips, or nuts

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together sourdough starter, sugar, melted butter, eggs, vanilla extract, and milk until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, and salt.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in any optional add-ins such as berries, chocolate chips, or nuts.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Sourdough Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast with a tangy, tender, and flavorful bite.

Sweet Potato Muffins

Sweet, tender, and naturally moist, Sweet Potato Muffins are a flavorful way to enjoy a healthy make ahead breakfast. Packed with the natural sweetness and fiber of roasted or mashed sweet potatoes, these muffins are perfect for make ahead breakfast foods and provide a wholesome start to your day. They’re ideal for make ahead breakfasts, make ahead breakfast meals, or a make ahead breakfast for kids, combining convenience, nutrition, and delicious flavor in every bite.

Sweet Potato Muffins are also freezer-friendly, making them an excellent option for batch prepping your breakfasts for the week. With simple pantry staples, natural sweeteners, and the nutrient-rich goodness of sweet potatoes, these muffins are among the best make ahead breakfast items to add variety and a comforting fall-inspired flavor to your morning routine.

Recipe Ingredients:

1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1/2 cup sugar or coconut sugar
1/4 cup melted coconut oil or butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or non-dairy milk
1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins, or chocolate chips

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together mashed sweet potato, sugar, melted coconut oil, eggs, vanilla extract, and milk until smooth.
In a separate medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in any optional add-ins like nuts, raisins, or chocolate chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Sweet Potato Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy make ahead breakfast that’s naturally sweet, moist, and nutrient-packed.

Yogurt Muffins

Light, fluffy, and perfectly tender, Yogurt Muffins are a delightful healthy make ahead breakfast option that balances flavor, moisture, and nutrition. The yogurt in the batter not only adds a subtle tang but also keeps the muffins soft for days, making them ideal for make ahead breakfast foods and make ahead breakfasts. Whether you’re preparing make ahead breakfast meals for the week or looking for a make ahead breakfast for kids, these muffins are easy, quick, and packed with wholesome ingredients for a satisfying morning.

Yogurt Muffins are also freezer-friendly, allowing you to prep a batch ahead and enjoy a convenient breakfast throughout the week. With simple pantry staples, a touch of natural sweetener, and the creamy richness of yogurt, these muffins are among the best make ahead breakfast items for any busy morning routine.

Recipe Ingredients:

1 cup plain yogurt (Greek or regular)
1/2 cup sugar or honey
1/3 cup melted butter or coconut oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional add-ins: 1/2 cup fresh or frozen berries, chocolate chips, or nuts

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together yogurt, sugar, melted butter, eggs, and vanilla extract until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, and salt.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in any optional add-ins such as berries, chocolate chips, or nuts.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store Yogurt Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy, and delicious make ahead breakfast that’s soft, tangy, and satisfying.

Apple Cinnamon Muffins

Sweet, fragrant, and perfectly spiced, Apple Cinnamon Muffins are a cozy healthy make ahead breakfast option that captures the essence of fall in every bite. The combination of tender apples and warm cinnamon makes them an irresistible choice for make ahead breakfast foods and make ahead breakfasts, perfect for busy mornings or make ahead breakfast meals. These muffins are also a hit as a make ahead breakfast for kids, providing natural sweetness and fiber from apples while remaining soft, moist, and easy to enjoy.

Apple Cinnamon Muffins are freezer-friendly, allowing you to prepare a batch in advance and enjoy a quick, easy breakfast throughout the week. Packed with wholesome ingredients, including fresh apples and warming cinnamon, they are among the best make ahead breakfast items to keep on hand for convenient, flavorful mornings.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar or coconut sugar
1/4 cup melted butter or coconut oil
1/2 cup yogurt or milk
2 large eggs
1 teaspoon vanilla extract
1 cup peeled and diced apples (about 1 medium apple)
Optional add-ins: 1/2 cup chopped walnuts, pecans, or raisins

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, combine sugar, melted butter, yogurt (or milk), eggs, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the diced apples and any optional add-ins.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Apple Cinnamon Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy, and delicious make ahead breakfast that’s tender, flavorful, and naturally sweet.

Banana Chocolate Chip Muffins

Moist, sweet, and packed with natural banana flavor, Banana Chocolate Chip Muffins are a classic healthy make ahead breakfast that pairs the creamy richness of ripe bananas with melty chocolate chips. These muffins are perfect for make ahead breakfast foods and make ahead breakfasts, offering a quick, easy, and satisfying breakfast or snack for busy mornings. With simple, wholesome ingredients, they’re also a fantastic make ahead breakfast for kids, providing natural sweetness, fiber, and a touch of indulgence without compromising nutrition.

Banana Chocolate Chip Muffins are also freezer-friendly, making them ideal for prepping a batch in advance and enjoying a delicious make ahead breakfast meal anytime. With their soft, tender crumb and rich banana flavor accented by chocolate, they rank among the best make ahead breakfast items to keep on hand for easy, flavorful mornings.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup melted butter or coconut oil
1/2 cup sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup plain yogurt or milk
1/2 cup chocolate chips (semi-sweet or dark)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
In a large bowl, combine melted butter, sugar, eggs, vanilla extract, mashed bananas, and yogurt (or milk) until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold in the chocolate chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Banana Chocolate Chip Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy, and delicious make ahead breakfast that’s soft, moist, and chocolatey.

Blackberry Muffins

Bursting with juicy blackberries and lightly sweetened for natural flavor, Blackberry Muffins are a delightful healthy make ahead breakfast option that combines convenience with fresh, fruity goodness. Perfect for make ahead breakfast foods and make ahead breakfasts, these muffins provide a quick, easy, and flavorful breakfast that’s ideal for busy mornings or on-the-go snacking. With tender crumbs and vibrant berries, they’re also a top pick for a make ahead breakfast for kids, giving them fiber, antioxidants, and natural sweetness without refined sugar overload.

These Blackberry Muffins are also freezer-friendly, making it simple to bake a batch ahead and enjoy a make ahead breakfast meal throughout the week. The juicy berries stay soft and flavorful even after freezing, ensuring these muffins remain one of the best make ahead breakfast items to keep on hand for quick, satisfying mornings.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup melted butter or coconut oil
1/2 cup sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or milk
1 cup fresh or frozen blackberries

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
In a large bowl, combine melted butter, sugar, eggs, vanilla extract, and yogurt (or milk) until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the blackberries, taking care not to crush them.
Divide the batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Blackberry Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, easy, and delicious make ahead breakfast bursting with fruity flavor.

Cottage Cheese Muffins

Soft, protein-packed, and subtly tangy, Cottage Cheese Muffins are a healthy make ahead breakfast that’s perfect for busy mornings. With the creamy texture of cottage cheese baked right into the batter, these muffins are ideal make ahead breakfast foods and make ahead breakfasts, offering a quick, easy, and satisfying breakfast that’s rich in protein and calcium. They’re also an excellent make ahead breakfast for kids, providing a nutritious start to the day while remaining naturally moist and delicious.

Cottage Cheese Muffins are freezer-friendly, making it easy to prep a batch and enjoy a make ahead breakfast meal all week long. Each muffin maintains its tender, moist texture even after freezing, making them one of the best make ahead breakfast items for those who want a quick, convenient, and wholesome breakfast without sacrificing taste.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup melted butter or coconut oil
1/3 cup sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 cup cottage cheese
1/2 cup milk or yogurt
1/2 cup shredded cheddar cheese (optional, for savory muffins)
1/2 cup mix-ins such as berries, chopped nuts, or diced fruit (optional)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
In a large bowl, combine melted butter, sugar, eggs, and vanilla extract until smooth.
Mix in the cottage cheese and milk (or yogurt) until evenly combined.
Gradually fold the dry ingredients into the wet ingredients until just incorporated.
Gently fold in shredded cheese or mix-ins if desired.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once fully cooled, store Cottage Cheese Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, protein-rich make ahead breakfast that’s moist, flavorful, and ready to enjoy anytime.

Lemon Berry Muffins

Bright, zesty, and bursting with fresh or frozen berries, Lemon Berry Muffins are a healthy make ahead breakfast that brings sunshine to your morning routine. The combination of tart lemon zest and sweet berries makes these muffins a standout among make ahead breakfast foods and make ahead breakfasts, providing a quick, easy, and flavorful breakfast that’s naturally moist and full of fresh ingredients. Perfect as a make ahead breakfast for kids, these muffins deliver fiber, antioxidants, and a boost of vitamin C to kick-start the day.

These muffins are freezer-friendly, making them ideal for preparing a batch in advance and enjoying a make ahead breakfast meal all week. Each muffin keeps its tender crumb and vibrant flavor after freezing, making them one of the best make ahead breakfast items to keep on hand for quick, easy, and convenient mornings that don’t compromise on taste or nutrition.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon finely grated lemon zest
1/4 cup melted butter or coconut oil
1/2 cup sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or yogurt
1 cup fresh or frozen mixed berries (blueberries, raspberries, or blackberries)
1–2 tablespoons lemon juice (optional, for extra zest)

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, combine melted butter, sugar, eggs, and vanilla extract until smooth.
Mix in milk (or yogurt) and lemon juice until evenly combined.
Gradually fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
Gently fold in berries, ensuring they remain whole and evenly distributed.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Lemon Berry Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds to enjoy a quick, flavorful, and refreshing make ahead breakfast bursting with citrus and berry goodness.

Pumpkin Chocolate Chip Muffins

Warm, spiced, and studded with melty chocolate chips, Pumpkin Chocolate Chip Muffins are a cozy healthy make ahead breakfast perfect for fall mornings—or any time you want a comforting, sweet start to the day. Packed with fiber-rich pumpkin puree and a touch of cinnamon and nutmeg, these muffins are one of the most versatile make ahead breakfast foods and make ahead breakfasts, providing a quick, easy, and indulgent breakfast option that still delivers nutritional benefits. Perfect as a make ahead breakfast for kids, these muffins offer a balanced combination of natural sweetness, spice, and chocolate that will satisfy both kids and adults alike.

These muffins are also freezer-friendly, making them an ideal make ahead breakfast meal to enjoy throughout the week. Each muffin retains its soft, tender crumb and rich chocolate flavor after freezing, making them one of the best make ahead breakfast items for anyone seeking a quick, delicious, and convenient breakfast without compromising on flavor or quality.

Recipe Ingredients:

1 3/4 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/2 cup melted butter or coconut oil
1/2 cup brown sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup milk or yogurt
3/4 cup semi-sweet chocolate chips

Recipe Instructions:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, combine melted butter, sugar, eggs, and vanilla extract until smooth.
Mix in pumpkin puree and milk (or yogurt) until evenly combined.
Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold in chocolate chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Pumpkin Chocolate Chip Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds for a quick, comforting, and chocolatey make ahead breakfast ready to enjoy anytime.

Blueberry Lemon Muffins

Bright, tangy, and bursting with juicy blueberries, Blueberry Lemon Muffins are a healthy make ahead breakfast that delivers both flavor and nutrition in every bite. The delicate balance of tart lemon zest and sweet, plump blueberries makes these muffins a standout among make ahead breakfast foods and make ahead breakfasts, providing a quick, easy, and refreshing breakfast perfect for busy mornings. Ideal as a make ahead breakfast for kids, these muffins are naturally moist and packed with fiber, antioxidants, and vitamin C to support energy and overall wellness.

These muffins are also freezer-friendly, making them a convenient make ahead breakfast meal to enjoy throughout the week. Each muffin retains its tender crumb and vibrant flavor after freezing, making them one of the best make ahead breakfast items for anyone looking for a quick, delicious, and nutrient-packed breakfast without any morning stress.

Recipe Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon finely grated lemon zest
1/2 cup sugar or coconut sugar
1/4 cup melted butter or coconut oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or yogurt
1 cup fresh or frozen blueberries
1–2 tablespoons lemon juice (optional, for extra citrus flavor)

Recipe Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In a large bowl, combine sugar, melted butter, eggs, and vanilla extract until smooth.

Mix in milk (or yogurt) and lemon juice until evenly combined.

Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep muffins light and tender.
Gently fold in blueberries, ensuring they are evenly distributed.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Freezing Tip: Once cooled, store Blueberry Lemon Muffins in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds to enjoy a quick, flavorful, and refreshing make ahead breakfast packed with berries and citrus.

Make Muffins a Part of Your Make Ahead Breakfast Routine

Muffins are a delicious, versatile, and convenient way to enjoy a healthy make ahead breakfast or snack, no matter your schedule. By preparing muffins in advance, you can have make ahead breakfast foods ready to fuel busy mornings, after-school snacks, or on-the-go meals throughout the week. From classic fruit flavors to creative options like zucchini, pumpkin, or chocolate chip, there’s a muffin for every taste preference, making them a favorite for individuals, families, and especially kids.

Many muffins freeze beautifully, allowing you to stock up and enjoy one or two at a time without any extra effort. This makes them one of the most practical make ahead breakfast meals you can prepare, offering quick, easy, and wholesome options that save time while providing satisfying flavor and nutrition. Whether you’re looking to start your day with energy, pack a kid-friendly snack, or enjoy a simple, comforting treat, muffins are a best make ahead breakfast item that delivers convenience, taste, and nourishment all in one bite.

This article is related to:

Blueberry Muffins, Breakfast Recipes, Healthy Breakfast, Healthy Snacks, School Snacks, Snack Recipes

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Easy, Homemade Muffin Recipes

Muffins: The Perfect Make Ahead Breakfast or Snack

Table of Contents

Classic Blueberry Muffins

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Classic Banana Muffins

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Classic Chocolate Chip Muffins

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Classic Pumpkin Muffins

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Strawberry Muffins

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