by Marla Anderson

February is a big baking month in our household. It’s the middle of winter, spring is on the way, and Feb. 20 is National Muffin Day. So let’s celebrate with some recipes.

All of these are healthier and flavorful, and allow for decent replacer ingredients if needed for your household. Just give them a try!

These muffins are great for snacks and treats, or as breakfast on the go. They also freeze well (be sure to cool thoroughly before packing them in plastic freezer bags).

The oatmeal applesauce recipe is a great breakfast recipe, giving flavors of apple and spice oatmeal. The winter squash recipe is versatile in that it can use different varieties of squash. Choose what you like, or have left over! The honey buckwheat banana muffins are also great, and the spinach, feta and bacon muffins round this out.

 

Oatmeal applesauce muffins

Ingredients 

1 cup oats

1/2 cup  white flour

1/4 cup wheat flour

(or omit white flour, and use 3/4 cup  total wheat flour)

1 cup applesauce (unsweetened)

1/2 cup milk

1 egg

1 teaspoon vanilla

4 tablespoons butter, melted

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

 

Directions

Preheat the oven to 375 degrees F. In one bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. In another bowl, mix the flour, baking powder, baking soda, cinnamon and salt. Form a well in the center of the dry mix and add the wet applesauce mix. Stir the batter a few times until just combined (overmixing the batter will make the muffins dry). Line or grease your 12-muffin tin and fill the cups two-thirds full. Bake for 15-18 minutes; check with a knife or toothpick to make sure cooked through. If freezing these, be sure to cool thoroughly before bagging.

 

 

Winter squash muffins

 

Ingredients 

1 1⁄3 cups winter squash, mashed

2 eggs

1⁄4 cup olive oil

1 teaspoon vanilla

2⁄3 cup brown sugar, packed

3⁄4 cup rolled oats

1 cup flour

1 1⁄2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 salt

1 teaspoon cinnamon

1⁄2 cup raisins or cranberries (optional)

1⁄2 cup nuts (optional)

1 tablespoon sugar

1 teaspoon cinnamon

 

Directions

Preheat the oven to 350 degrees F. Mix the squash, eggs, oil, and vanilla well. In another bowl, mix the sugar, oats, flour, baking powder, baking soda, saly and cinnamon. Add the dry to the wet ingredients, and mix well. Add in the raisins, cranberries or nuts if using. Place batter in the muffin tin (use 1/3 cup to measure). Bake at 350 for 25 minutes or until knife or toothpick comes out clean. Top the muffins with a quick blend of sugar and cinnamon for extra sweetness. If freezing these, be sure to cool thoroughly before bagging.

 

Honey buckwheat banana muffins

Ingredients 

1/2 cup buckwheat flour

1 teaspoon cinnamon

1/4 teaspoon salt

2 teaspoons baking powder

4 eggs

1 banana, mashed

1/2 cup honey

1 teaspoon vanilla extract

1 apple, cubed and diced

1/2 cup chopped walnuts

 

Directions

Preheat oven to 350 degrees F. In one bowl, combine the flour, baking powder, cinnamon, and salt. In another bowl, mix the eggs, banana, honey, and vanilla. Pour the wet ingredients into the flour mixture, and stir until combined. Fold in the diced apples and walnuts if using. Line or grease your muffin tin and place the mixture in, two-thirds full. Bake for 25 minutes, or until knife or toothpick comes out clean. If freezing these, be sure to cool thoroughly before bagging.

 

Spinach, feta and bacon muffins

Ingredients 

1 cup white flour

1/2 cup wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup milk

1/4 cup, plus 2 tablespoons olive oil or butter

1 egg

1 cup chopped spinach

1 cup crumbled feta

1/2 cup bacon bits

 

Directions

Preheat oven to 350 degrees. Oil or line with paper cups, a 12-cup muffin tin. Add dry ingredients to a mixing bowl and whisk to combine. Add remaining ingredients and stir just until combined. Ladle into muffin cups until each is 2/3 full. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.