If you’re looking for a great carrot muffin recipe, this is the one! These Carrot Pineapple Muffins are easy, healthy wholegrain muffins that are perfect for breakfast or snacks. Made with spelt flour, oat bran, and crushed pineapple, these healthy carrot muffins are a freezer-friendly treat you’ll love to have on hand.
Baked Goods
Our collection of Baked Goods recipes have been specially created by a nutritionist. Many are made with wholegrain flours, sweetened just the right amount (never too much) and created with a healthy influence in mind. The No Sugar Banana Bran Muffins are a must-try item, as are Fudgy Adzuki Bean Brownies. Or, give the Whole Wheat Chocolate Chip Cookie Cake a go.
No Sugar Banana Bran Muffins
No Sugar Banana Bran Muffins! These refined sugar free banana muffins are sweetened with nothing but bananas and dates. Made with whole wheat flour, oats, lots of bran, and studded with walnuts and banana chunks, these healthy bran muffins make a great breakfast, snack, or lunchbox treat.
Brown Sugar Shortbread
This Brown Sugar Shortbread cookie recipe is an easy three-ingredient holiday treat. Made with wholegrain flour and dipped in chocolate, these cookies are simple and elegant.
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles! These soft and chewy cookies are healthy and easy to make! Made with real pumpkin, spices, and white whole wheat flour, they’re sure to be a hit with the whole family.
Whole Wheat Muffins with Cinnamon Roasted Apples
Healthy Whole Wheat Muffins with Cinnamon Roasted Apples! These muffins are super easy to make and are perfect for breakfast or a snack. A simple recipe with ingredients you probably already have at home.
Peanut Butter Oat Bars
These Peanut Butter Oat Bars make a great snack or after school treat! Made with wholesome ingredients, low in sugar, and vegan friendly, these are sure to hit the spot.
Double Chocolate Zucchini Bread with Quinoa
This Double Chocolate Zucchini Bread recipe features an unusual ingredient that makes it incredibly moist – quinoa! It’s easy to make, packed with dark chocolate, and is a healthy spin on chocolate chip zucchini bread.
Healthy Cherry Muffins with Dark Chocolate Chunks
Healthy Cherry Muffins made with fresh cherries and dark chocolate chunks! This muffin recipe is easy to make and uses good-for-you ingredients like yoghurt, oatmeal, and wholegrain rye flour. It’s a cherry muffin the whole family will love!
Matcha Shortbread Cookies
Want something delicious and green but not too weird for St. Patrick’s Day? Try these shortbread cookies with a fun twist – matcha powder! These Matcha Shortbread Cookies are buttery and delicious, vibrant green, and have a wonderful unique flavour thanks to the matcha powder.
whole wheat chocolate chip cookie cake with dried cherries and smoked salt
Everyone’s favourite whole wheat chocolate chip cookie recipe – in cake form! Fancied up with dried cherries, dark chocolate, walnuts, and smoked salt, this cookie cake is next level delish!
Salted Coconut Caramels
I have been off work, on maternity leave, for two weeks now, and I must tell you I’m not all that good at having nothing to do. Ok, it’s not like I actually have *nothing* to do, I’ve been keeping busy fielding all kinds of amusing emails and text messages from well-meaning people coming out…
no sugar banana bran muffins
Five years ago, almost to the day, I published a recipe for a bran muffin sweetened with only dates and bananas. To this day it remains the recipe on this site that I am most proud of, and probably the most Muffin Mythiest muffin recipe there is, so I thought it was high time I…
healthier applesauce snacking cake
This spiced vegan friendly applesauce cake is tender, moist, and studded with raisins. Made healthier with oat flour and maple sugar, it’s an afternoon treat you can feel good about. I’m excited to announce that I recently became a member of a community of like-minded health focused bloggers called The Recipe Redux. Started by registered dietitians, The…
wholegrain rhubarb muffins with apricot and ginger
Wholegrain muffins with fresh spring rhubarb, apricot, and ginger two ways – a Throwback Thursday post from The Muffin Myth archives. Since finishing my last exam nearly a month ago I’ve been working a tonne, often teaching two different courses in the same day. On the days when I do end up with a block…
make and freeze breakfast bars
I learned something shocking recently. Not everyone loves overnight oats as much as I do. I know. It’s crazy, right? For one thing, the texture, which I find magically creamy and delicious, is not for everyone. Also, being the winter and all, not everyone is into the idea of a cold breakfast. And perhaps most…
single serving chocolate cake
Sometimes portion control is the easiest path to moderation, so today I’m sharing a single serving chocolate cake. Because everyone deserves a little cake sometimes! I’ve been going grey since my early 20’s. I think at around 22 I found my first grey hair and though they slowly trickled in, in the last few years…
pumpkin millet muffins
Whole wheat pumpkin muffins with a healthy dose of toasted millet, studded with raisins and toasted pumpkin seeds, sweetened with date syrup, and spiced with ginger. Recently I was chatting with a friend about how the kale scene in Stockholm has really improved over the last year. It used to be basically impossible to…
peaches and cream muffins
I don’t know about you guys, but I am clinging to this summer like my life depends on it. This time of year seems fleeting and fragile, and I want to hold on to it for as long as possible. Peaches are one of my favourite summer fruits. I believe their lusciousness and fragility warrants…
chocolate and olive oil zucchini cupcakes with salted honey mascarpone
Today is a big day on The Muffin Myth! Exactly four years ago today I hit publish on my first post with absolutely no idea what would happen next. And what a four years it has been! There have been ups and downs. Celebrations and frustrations. New jobs, and new friends. Broken ankles and broken dishes….
almond-pulp muffins with cherries and chia
Remember when we made our own almond milk? Mmmmm, home made almond milk is sooooo good! That pulp though! What do we do with the leftover pulp?! I hate wasting food, so I was determined to come up with a recipe that not only used the almond pulp, but used the whole batch. 1 batch…
coco cocoa banana bread
I read something recently about the relationships between mothers and children, about how children know deeply who their mothers are because they are the only ones who know what their hearts sound like on the inside. Isn’t that just the loveliest thing? You know what else is lovely? Chocolate coconut banana bread. This recipe has…
fudgy adzuki bean brownies
One time while I was at a party that I had made most of the food for, including a few chocolate cakes (this cake, to be specific), a girl came up to me and asked if there was sugar in the cakes. I told her of course there was sugar in the cakes. They’re cakes! Chocolate cakes!…
roasted strawberries + yoghurt cake
Last time we spoke we talked about time and now it flies. Indeed it does. How crazy is it that The Muffin Myth was launched three years ago today?! When I started this blog it was because I wanted to write about food, share what I know about nutrition, and connect with people. I also…
spicy chocolate snickerdoodles
I’ve officially reached the time of year when my diet consists of more cookie dough than not cookie dough. I’ll tell ya, I feel pretty gross. The problem is that last week I baked 500 scones and at least as many cookies for a holiday open house, and there was a lot of, err, sampling…
Lucia buns
Dark. Darkity dark dark. I know I sound like a broken record. Although I do find the darkness overwhelming at times, one of the things I love about winter in Sweden is how the people here answer the darkness with an onslaught of lights. At this time of year, pretty much every window has some…
