Muffins - LivLaughCook

Banana Spinach MuffinsWe made these blender muffins in honor of St. Patrick’s Day! These chocolate chip banana muffins are always a hit with the kids and their friends (and no one even complains that the beautiful green color comes from SPINACH!!). We love using spinach because it adds such great nutritional value without compromising the sweet flavor of the muffin. Spinach is a such great source of fiber that helps fuel growth of healthy gut bacteria.

Yellow Ribbon Passover Cupcakes

Almond flour cupcakes for Passover… tied with a ribbon of hope 🏷️

These are grain-free — almond flour, mashed banana and peanut butter — and because they bake up so moist, a toothpick will not tell you when they are done. Use a thermometer and pull them at 203–205F. Each one gets cored with an apple corer and filled with blue and white sprinkles before the lid goes back on. The trick that makes the ribbon read as one piece: frost them, lay them out in the shape, then press a parchment-lined tray on top, flip the whole thing over and refrigerate for thirty minutes so the frosting flattens into a single surface.

Chocolate Chip Pumpkin MuffinsDid you know that you can replace flour with ALMOND BUTTER and it’ll create a moist, fluffy, delicious muffin?! 🤯. Such a great autumn treat that packs great nutritional content from the pumpkin puree and is sweetened naturally by pure maple syrup. Perfect for breakfast, snack, and kids’ lunchboxes!

Acorn Donuts

Attention donut hole lovers: why choose between glazed or chocolate when you can have both! We’ve gone rogue and combined the 2 into this cute autumn treat. Made with clean gluten-free ingredients and a crave worthy glaze, dunked in chocolate, and then smothered in dye-free sprinkles. Acorn donut holes for the win!

Apple Muffins

Throw out your other apple muffin recipes... you won’t need those B-listers anymore. Trust me, you won’t need another—this one’s protein-packed with Greek yogurt for extra creaminess and is also gluten-free. Plus, we made them extra cute with a homemade plant-based gummy worm!

Palm Tree CupcakesEven though we’re back from Hawaii, we’re still dreaming about those tropical Polynesian beaches. These cupcakes are so fun for a beach-themed party or just a fun snack activity. 🏝️ We used a gf cake-box mix to make our snack super quick and easy, then decorated with crushed graham crackers, organic fruit strips and gummies as well as our chocolate pretzel palm trees from a few posts back.

Ghost CupcakesLet’s turn regular cupcakes into spooky Halloween cupcakes! I love this tin foil hack because you can turn any cupcake into a themed shape without using fancy tools. Liv made these with me and if a 7 year old can do it, so can you!

Chocolate Chip+Peanut Butter+Banana MuffinsWith a soft pull apart texture on the inside and the sweet flavors of gooey chocolate, creamy peanut butter, and sweet banana, these muffins will have you begging for more. Trust me, you need to try this recipe.

Maple Smash Cake with Yogurt FrostingInspired by @yummytoddlerfood, we made this patriotic maple cake with yogurt frosting for my son’s first birthday cake smash, but it was so delicious that I now make it for special occasions and holidays. Made with simple clean ingredients, this cake can be made dairy-free (sub in coconut milk yogurt), and always yields a moist, deliciously sweet cake.

Frosted Rainbow Carrot Muffins (whole wheat flour version) It always feels like a win when my kids think they’re getting dessert for breakfast, and I’m just silently laughing that they’re eating (and enjoying) carrots for their meal. It’s payback for all the grey hairs they put on this head. 😝 These muffins are perfect for breakfast or a make-ahead snack for lunchboxes. They contain whole grains, protein from Greek yogurt, and are naturally sweetened with pure maple syrup. Recipe inspired by @tasty

Blueberry Lemon Pomegranate MuffinsFun fact: these muffins are naturally sweetened by fruit! Pomegranates and dates pair perfectly with blueberries and lemon... such light and refreshing flavors for spring! These muffins are creamy and protein-packed from Greek yogurt and are also filled with nutritious whole grains. Great for breakfasts, snacks, and lunchboxes!

Raspberry Lemon Yogurt MuffinsDid you know that early spring is prime lemon season?? With the start of spring, these light and citrusy muffins are great for breakfast, snack, and even lunchboxes. Packed with protein from Greek yogurt, these muffins are a nutritious treat that will keep you satisfied for longer. 👦 Fun fact: I created this recipe specifically for Sawyer when he was a dairy intolerant baby! I subbed coconut milk yogurt for the Greek yogurt, and they turned out wonderfully. They’ve been a keeper for all these years!