I am looking for a GOOD tasting muffin recipe for muffins to eat before or after I workout.

I tried a couple of recipes, but the muffins were nasty :p

Please let me know if you have any muffin recipes to share.

Thank you :D

Pretty much any muffin tastes good to me, so I don't know how much I can help. What requirements does your muffin have?

You can make an "almost muffin" by mixing 1/2 C quick cooking oats with an egg or two egg whites and 1/4 C liquid of your choice (cottage cheese, yogurt, tofu, mashed banana, etc.) Season with almond extract, cinnamon and/or splenda if you wish. Cook it like a pancake. Add bran, ground flax seed, wheat germ, nuts, raisins, you name it.

Some of my favorite muffin recipes:
Orange Bran Flax Muffins
1 cup natural bran
1 ½ cups oat bran
1 cup all purpose flour
1 cup flaxseed, ground
1 tbsp. baking powder
½ tsp. salt
2 oranges, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/3 cup canola oil
2 eggs
1 tsp. baking soda

1 ½ cups raisins In a large bowl, combine bran, oat bran, flour, flaxseed, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Fill paper lined muffin tins almost to the top. Bake in 375 degree oven for 18 to 20 minutes or until wooden pick inserted in the center of the muffin comes out clean. Cool in tins 5 minutes before removing to cooling rack. Yields 18 muffins. For the whole batch Calories 4067 Fat: 145g (31%) Sat: 20 Poly: 83 Mono: 32 Carbs: 716 Fiber: 97 Protein: 106 Per muffin 226 cal, 8 g fat 40 g carbs, 5.3 g fiber, 5.88 g protein

Raspberry Sour Cream Muffins
TOPPING
2 tablespoons chopped pecans
2 tablespoons granulated sugar
1 tablespoon Kretschmer® wheat germ, any flavor

MUFFINS
1 1/4 cups all-purpose flour
1/2 cup Kretschmer® wheat germ, any flavor
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup light sour cream
1/2 cup skim milk
1 egg, lightly beaten
1 cup fresh raspberries, rinsed and patted dry

GLAZE
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

DIRECTIONS:
Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups.
For topping, combine all ingredients in small bowl; set aside.
For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in large bowl; mix well. In medium bowl, combine sour cream, milk and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Gently fold in raspberries. Fill muffin cups almost full. Sprinkle with topping, patting gently.
Bake 23 to 26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool muffins in pan on wire rack 5 minutes; remove from pan.
For glaze, combine powdered sugar and lemon juice in small bowl; mix until smooth. Drizzle over muffins. Serve warm.
Calories: 170
Total Fat: 2.1g
Cholesterol: 18mg
Sodium: 122mg
Total Carbs: 32.7g
Dietary Fiber: 1.9g
Protein: 5.4g
(Nutrient count includes the glaze, which I never use.)

Pumpkin Muffins
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar (I cut this in half. Sometimes I add a bit of sweetener)
1/2 cup buttermilk
1 egg
2 tablespoons oil

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and oil until well blended. Pour into 12 muffin tins.
3 Bake 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Calories 161 Protein 2.7g Total Fat 2.7g Sodium 417mg Cholesterol 23mg Carbohydrates 32.2g Fiber 1.1g

Sugarless Bars Makes 20 bars
2 cup pitted dates
1/2 cup pitted prunes
1/2 cup chopped raisins
1 cup water
1/2 cup margarine (I use 1/4 C oil instead)
2 eggs (I use 4 egg whites)
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions
1 Cut dates and prunes into small pieces. Boil dates, prunes, raisins, and water for 5 minutes. Add margarine. Mix and set aside to cool.
2 Preheat oven to 350 degrees F (180 degrees C).
3 Mix the eggs, vanilla and nuts. Add to the fruit mixture. Sift the flour, baking soda and salt and add to the fruit mixture. (If you want a spicy bar add 1/2 tsp. Cinnamon and 1/4 tsp. Nutmeg to the flour.)
4 Spread in 7x11 inch pan and bake 25-30 minutes.

Calories 125
Total Fat 7.1g
Saturated Fat 1.1g
Cholesterol 21mg
Sodium 152mg
Potassium 120mg
Total Carbohydrates 14.5g
Dietary Fiber 1.2g
Protein 2.1g

Any nutrient count given above is for the original recipe without my recommended substitution.