Muffin recipes are generally easy to make and they are perfect for on the go. One batch can last you all week if you need a fast breakfast each morning. They also make great snacks, and are the perfect size for little ones! I have compiled 15 mouth-watering muffin recipes from around the web that look too good not to try!

1. Blueberry Poppy Seed Muffins from Vegan Mother Hubbard
2. Eggnog Cranberry Muffins from Crumbs and Chaos
3. Raspberry Cream Cheese Muffins from Juggling Act Mama
4. Strawberry Lemonade Muffins from Stockpiling Moms
5. Bailey’s Irish Cream Chocolate Chip Muffins from Couponing & Cooking
6. Donut Mini-Muffins from Coupon Closet
7. Apple Cinnamon Whole Wheat Muffins from Farmer’s Wife Rambles
8. Strawberry Nutella Muffins from Crumbs and Chaos
9. Chocolate Chip Muffins from Stockpiling Moms
10. Sweet Potato Muffins with Streusel Topping from Juggling Act Mama
11. Berry Berry Citrus Muffins from Vegan Mother Hubbard
12. Sweet and Simple Cornbread Muffins from Modern Mommyhood
13. Banana Muffins with Toasted Coconut from Kelly Stillwell
14. Super Easy Pumpkin Muffins from Thrifty Jinxy
15. Oatmeal Peanut Butter Chocolate Chip Muffins from Slap Dash Mom

If 15 recipes aren’t enough, take a look at my Easy (& Healthy) Blueberry Muffin Recipe with Spelt Flour!

:: PIN IT::

This has been a family favorite for many, many years.  We enjoy this meal no only because it tastes great, but it’s easy on the budget.

I either use beef sausage (like the Hillshire Farm Smoked sausage) or turkey sausage.  It really depends on what has been on sale.  Hubby prefers the beef.  He says it adds more flavor, but I like turkey for the reduced fat.

Ingredients:

1 rope sausage, sliced
1 large Zucchini, cut into half moons (or 2 small)
1 package Mushrooms, cleaned and sliced
1 14 oz can of diced tomatoes (I use basil and oregano flavored)
1 onion, chopped
1-2 cloves garlic. minced

*If using plain diced tomatoes or fresh: add basil and garlic for seasoning (or whatever you have on hand)
*Add an extra can if you want more sauce

Directions:

1. Lightly brown sausage in a large pan for about 5 minutes.
2. Add onion and cook until translucent.
3. Add remaining ingredients. Cook on medium to medium-low until zucchini is tender and mushrooms have cooked down.  Stirring occasionally. Approximately 20 minutes.
4. Serve over rice if desired.

Simple, yummy and inexpensive!

You may also consider serving with Homemade Applesauce in the Slow Cooker!

This Delicious Peach Blueberry Crisp Recipe is easy to make and a great way to use up fresh fruit or even freezen.  The beauty of this recipe is that you can substitute other fruits to use what you have on hand or what is in-season.

Ingredients

Filling:
1 cups fresh blueberries, washed and stems removed
3 cups fresh peaches, peel and sliced (about 6 medium peaches)
About 3/4 cup sugar, depending on tartness of fruit
1 Tbsp lemon juice
1/4 cup flour
3/4 tsp cinnamon
Sprinkle of ground cloves

Topping:
1/3 cup old fashion oats
3/4 cup flour
1/2 cup brown sugar (light if you have it)
1/3 butter, melted

Directions

Combine fruit, sugar, lemon juice, flour and spices. Place in buttered 8x8x2 inch pan. Mix topping ingredients and place over fruit. Bake for 35 minutes at 350° for glass pan or at 375° for metal pan.

Options –

• Could use all peaches,  add raspberries instead of blueberries or use whatever fruit you have on hand!
• Can use frozen fruit just keep frozen and add in last

Tip – Butter pan using piece of butter and wax paper

Recipe adapted from: Some Like it South

Lasagna roll ups is an easy meal with a fun twist on traditional lasagna.  PLUS You can customize the ingredients to suite your families taste.

It’s also fun to get the kids involved.  The prep is a bit messy, but the taste is delicious!

Ingredients:
1/2 box of uncooked lasagna noodles (about 8 oz.)
1 Tbsp EVOO
3 – 4 cloves garlic, minced
1 cup low-fat (or whole) ricotta cheese
1 cup marinara sauce
1 1/2 cup packed baby spinach (fresh or frozen)
1/4 cup shredded mozzarella cheese
S/P (optional)

Directions:

1. Preheat oven to 400°F.
2. Spray muffin tin (or small baking dish) with cooking spray or coat with olive oil to prevent sticking.
3. Cook lasagna noodles until al dente as per package directions. Drain and lay out on a cutting board or other flat work station.
4. Head oil and saute garlic and spinach with salt/pepper, if desired.
5. Mix spinach with ricotta cheese in medium bowl.
6. Take one noodle and spread ricotta mixture then top with marinara sauce. Roll noodle and place in muffin tin.
7. Spoon remaining marinara over rolls and sprinkle with mozzarella cheese.
8. Bake 20 – 25 minutes or until bubbly.
9. Serve with additional marinara sauce and cheese if desired.

*You could also add sauteed mushrooms, onions, sausage, ground beef or shredded chicken to customize this recipe.