When we started reducing artificial coloring from our diet about a year ago, I stopped buying breakfast bars. Before that, breakfast bars were a popular snack choice around here since they were so quick and easy. Brian also took them to eat on his way to work in the morning. Since then, I’ve started making muffins instead. I’ll make a batch, keep a few out to last for a couple of days and stick the rest in the freezer to pull out for a quick snack/breakfast later. Here are a few of our favorite recipes. Each recipe is varied on the healthy scale, but they are all extremely yummy.

Whole Wheat Choc. Chip Pumpkin Muffins
From my friend Brittany.
(makes 24 muffins)

Mix these dry ingredients
3 C. whole wheat flour
1 C. brown sugar
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spices

Make a well in the above dry ingredients and add the following wet ingredients:
4 eggs
1 C. oil of choice
1 15 oz can of pumpkin
3/4 C. honey

Mix just till all wet, adding 1 bag of choc. chips if desired.
Spray 2 muffin tins and spoon in.
Bake 20 minutes at 350 degrees.

Applesauce Oatmeal Muffins
From The Brown Eyed Baker- low fat! See the above link for the original recipe.

1 c. rolled oats (not instant)
1 cup milk
1/2 c. unsweetened applesauce
2 egg whites
1 c. whole wheat flour
1/2 c. brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
3/4 c.  dried cranberries

Soak the oats in milk for approximately 1 hour. Preheat the over to 400 degrees. Spray a muffin pan with non-stick cooking spray. Combine the oat mixture with applesauce and egg whites, and mix until combined. In a separate bowl whisk together dry ingredients. Add wet ingredients to dry ingredients and mix until just combined. Add cranberries if desired. **Do not over mix the batter or the muffins will be tough!** Spoon batter into prepared muffin cups. Combine cinnamon and sugar and top each muffin with some of the mixture. Bake in preheated oven for 20-25 minutes or until done. Makes about 12 muffins.

Cinnamon Applesauce Muffins
From mothering.com. These are very different than the recipe above!

1/4 c. oil
1/4 c. molasses
1/4 c. honey
1 c. unsweetened applesauce
1 1/2 c. whole wheat flour
1/2 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/8 t. cloves
1/2 c. raisins
Preheat oven to 375. Grease a 12 cup muffin tin. Mix the oil, molasses, honey, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the raisins. Drop into muffin cups and bake 18-20 minutes. Makes about 12 muffins.

Honey Lemon Muffins
From Healthy Cooking magazine. I consider these more of a “dinner” muffin- they taste great as a side with pork chops, lemon chicken, chicken noodle soup, etc. They have a delicious little tang and taste wonderful warm with butter.

1 c. all purpose flour
1/2 c. whole wheat flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 egg
1/2 c. honey
1/4 c. lemon juice
1/4 c. butter, melted
1/2 t. grated lemon peel

In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter. Bake at 375 for 15-18 minutes. Cool for 5 minutes before removing from pan. Makes about 10 muffins.