Want delicious meals that are convenient, easy-to-make, super-healthy—and come with built-in portion control? Try one—or several—of our popular healthy meals in a muffin tin.

These scrumptious “muffins” are lightened-up versions of breakfast, brunch, lunch and dinner favorites that satisfy your hunger, nourish your body and bring new colors, textures and flavors to your healthy kitchen.

Try…

SweetPotatoMuffin_300Sweet Potato Breakfast Cups, reminiscent of an old-time diner “special”…

 

 

BrocolliWalnutFarroMuff_300Broccoli-Walnut Farro Cakes, a colorful lunch (or dinner) combo of familiar flavors and an ancient grain…

 

 

MuffinCup_300Mini Veggie Lasagna, a comfort-food favorite that spares your waistline…

 

 

MuffinCup7-14_300Veggie Mini Quiches with Quinoa Crust, a lighter version of the traditional brunch buffet staple…

 

 

Before you begin, check these general tips for making muffin-tin meals…

  • Chop vegetables, fruits and other chunky ingredients very small.
  • To freeze, cool “muffins” in the pan on a wire rack for five minutes, then loosen the edges with the tip of a knife or spatula and let them cool completely. Wrap the entire pan with foil and freeze until solid (about six hours). When frozen, use a knife to ease the muffins from the pan, then place them in heavy-duty zip-top freezer bags and return to freezer. Store up to one month.
  • To reheat: Place frozen “muffins” back into a muffin pan or on a baking sheet, cover with foil and warm in 350°F oven until hot (about 20 minutes). Or microwave a few minutes until warmed through.

Try one…try them all! In fact, feel free to make these recipes “your own” and please share your adaptations with the rest of our readers in the comments below.