Budgie Muffin Recipes

Here are 23 great muffin recipes for budgies.  Do you have a great muffin recipe that your budgies love? Please post it below and we will add it to this list!

Apple Cheese Muffins

1 1/2 teaspoons baking powder
1/2 cup peanut butter, softened
1/2 cup chopped apple
1/2 cup shredded carrot
1/2 cup shredded cheddar cheese
1/2 teaspoon baking soda
2 cups sugar-free corn meal
2 eggs with shell

Mix dry ingredients.
Put washed eggs with shell in blender.
Add peanut butter, apple, and carrot to the eggs and mix in blender.
Mix with dry ingredients.
Fill greased muffin tins.
Bake 20-25 minutes at 350 degrees.


Apple Cinnamon Muffins

1 1/2 teaspoon cream of tartar
1 cup of finely chopped apple
1 cup vanilla yogurt
1/2 cup peanut butter
1/2 teaspoon cinnamon
1/2 teaspoon orange peel
2 eggs beaten
3 cups sugar-free cornbread mix
3/4 teaspoon baking soda

Mix ingredients.
Grease muffin tins.
Fill muffin tins 2/3rds the way full.
Bake 15-20 minutes until tops are brown at 350.
When done, brush tops with melted peanut butter, sprinkle with cinnamon.


Apple Nut Muffin

1 apple, peeled, cored, chopped up
1 box corn muffin mix
1 egg with shell
1/2 cup chopped pellets
1/2 cup chopped walnuts/almonds
1/2 cup of sugar-free fruit juice
1/2 cup quick oats
2 tablespoon peanut butter, creamy or chunky

Mix ingredients.
Spread in 9″ X 13″ greased pan.
Bake 25-35 minutes or until toothpick inserted comes out clean at 350.


Banana Muffins

1 cup finely chopped nuts
1 cup mashed bananas
1/2 cup sugar-free fruit juice
2 1/2 cups sugar-free cornbread mix
2 eggs with shell
3 1/2 tablespoons baking powder
3 tablespoon vegetable oil

Crush eggshells.
Mix dry ingredients in a bowl.
Mix oil, eggs, eggshells and add to the dry ingredients.
Add sugar-free fruit juice and mix well.
Fill greased muffin tins.
Bake 20-25 minutes or until toothpick inserted comes out clean at 375.


Banana Nut Muffins

1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup nuts, finely chopped
1/2 cup vegetable oil
1/4 cup cheddar cheese
2 cups sugar-free corn meal
2 eggs with shell
3/4 cup chopped bananas

Mix dry ingredients.
Blend washed eggs and shell, add oil.
Add eggs and oil to dry ingredients.
Fill greased muffin cups.
Bake 20 to 25 minutes or until toothpick inserted comes out clean at 375.


Berry Nut Muffins

1 can cream style corn
1 cup raisons
1 tablespoon rasberry jam or honey
1/2 cup any kind of nuts
2 boxes corn muffin mix
2 cups grated cheddar cheese
2 cups mixed steamed or boiled carrots, broccoli, cauliflour, onion…
2 eggs with shells
2 hard boiled eggs, mashed

Mix ingredients.
Grease pan.
Drop 1 tablespoon per cup.
Bake according to muffin mix package.


Blueberry Apple Muffins

1 box blueberry muffin mix
1 cup baby apple juice
1 cup dry oatmeal
1 egg with shell
1 jar baby diced apples
1/2 cup cheerios
1/4 cup grated carrots or sweet potatoes
1/4 cup light corn syrup
3/4 cup raisin bran cereal

Mix ingredients.
Fill muffin tin with paper liners.
Bake at 350 according to package instructions.
Makes 12 muffins.


Blueberry Millet-Seed Muffins

1 cup sugar-free fruit juice
1 tablespoon baking powder
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/3 cup peanut butter, melted
1/4 cup hulled millet
2 cups sugar-free cornbread mix
2 cups fresh/frozen blueberries
2 eggs with shell
3 tablespoon Petamine
grated rind of 1 lemon

Soak millet in sugar-free fruit juice 10 minutes.
Combine sugar-free cornbread mix, sugar-free juice, and baking powder.
Combine dry ingredients and lemon rind.
Beat eggs.
Blend in sugar-free fruit juice, peanut butter, nutmeg and vanilla.
Pour into dry ingredients.
Mix only until moistened.
Fold in blueberries.
Fill greased or paper-lined muffin tins 2/3rds full.
Bake 20-25 minutes at 375.
Brush tops with melted peanut butter.
If using frozen blueberries: before add to batter – rinse and pat dry.


Bran Apple Muffins

1 1/2 cup thawed apple juice concentrate
1 1/2 cup sugar-free corn meal
1 tablespoon cold-pressed oil
1/2 cup bran
1/2 cup chopped pine nuts or hulled millet
1/2 cup dry sugar-free fruit juice
1/2 cup fruit bits
1/2 cup un-toasted wheat germ
2 large egg whites
3 tablespoon Petamine
3 teaspoon baking powder

Mix dry ingredients.
Add egg whites, apple juice, oil.
Fill muffin tins.
Bake 15-20 minutes at 350.


Carrot Cheese Muffins

1 cup sugar-free cornbread mix
1 cup sugar-free corn meal
1/2 cup chopped apples
1/2 cup melted peanut butter
1/2 cup shredded carrots
1/2 cup shredded cheddar
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
2 eggs with shells

Mix dry ingredients.
Crush clean eggshells.
Beat eggs and shells together.
Add peanut butter, apple and carrot to the eggs and mix well.
Mix with dry ingredients.
Fill greased muffin tins.
Bake 20-25 minutes at 350.


Garlic Cheese Biscuits

1 teaspoon of fresh minced garlic
1/2 cup shredded cheddar cheese
2 cups original Bisquick
2/3 cup sugar-free fruit juice

Mix ingredients until soft dough.
Do not knead.
Drop spoonfulls onto ungreased baking sheet.
Bake 8-10 minutes at 450.


Ginger Apple Muffins

1 apple, seeded and diced
1 egg with shell
1 package corn muffin mix
1 tablespoon candied orange peel, diced
1 tablespoon crystallized ginger, diced
1 tablespoon pine nuts
1/3 cup apple juice
1/3 cup frozen corn
1/3 cup frozen peas

Mix all ingredients.
Bake according to package directions.
Makes 12 muffins.


Kale Muffins

2 packages corn muffin mix
large bunch of kale
mixed veggies
scraped cuttlebone

Prepare corn muffin mix according to package directions.
Chop kale and add mixed veggies.
Scrape cuttlebone and mix well.
Bake according to directions on box.


Peanut Butter Muffins

1 cup sugar-free fruit juice
1 tablespoon unsulfured molasses
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup organic peanut butter
1/2 cup sugar-free corn meal
1/4 cup canola oil
2 eggs with shells
3 cups rolled oats

Preheat oven to 350.
Stir together peanut butter, oil, and molasses.
Mix in eggs and soy sugar-free fruit juice.
In separate bowl, combine oats, sugar-free cornbread mix, baking soda, and baking powder.
Add dry ingredients to peanut butter mixture and stir well.
Fill greased muffin tin.
Bake 15 – 20 minutes, or until toothpick comes out clean.
Makes 12 regular muffins, or 24 mini muffins.


Pineapple Muffins

1 1/2 teaspoon baking soda
1 cup finely chopped carrots
1 teaspoon vanilla
1/2 cup unsweetened crushed pineapple
1/4 cup Petamine
1/4 cup thawed apple juice concentrate
1/4 cup wheat germ
2 cups sugar-free corn meal
2 egg whites
3/4 cup thawed pineapple juice concentrate

Mix dry ingredients.
Add juice, egg whites, vanilla, pineapple, and carrots.
Fill muffin tins.
Bake 15-20 minutes at 400.

Pumpkin Muffins

1 cup uncooked oatmeal
1 egg with shell
1 tablespoon vegetable oil
1/2 cup applesauce
1/2 cup raisins
1/2 cup sugar-free juice
2 cups uncooked cream of wheat
2 cups uncooked grits
2 tablespoons baking powder
2 tablespoons cinnamon
4 cups boiled and mashed pumpkin or canned pumpkin

Mix ingredients.
Adjust consistency with applesauce, water, or grits.
Fill cupcake paper lined muffin tins.
Bake 20-35 minutes at 400 degrees.


Spinach Fruit Muffins

1 box corn bread mix
1 cup fruit bits
2 cups shredded spinach
2 eggs with shells
4 scoops soy based baby formula
water to make cake-like consistency

Mix ingredients.
Grease baking dish.
Bake 35-40 minutes at 300 degrees until toothpick comes out clean.


Spinach Muffins

1/2 bag fresh washed spinach
1/2 banana mashed
1/2 cup apple sauce
1/2 cup seeds
1/4 cup pellets
2 boxes corn muffin mix
kale leaves

Prepare corn muffin mix according to directions on package.
Leave out the butter and user sugar-free fruit juice instead of the sugar it calls for.
Mix ingredients in blender.
Chop spinach and kale very fine.
Mix all ingredients.
Fill cupcake paper-lined muffin tin.
Makes 12 muffins.


Squash Nut Muffins

1 cup mashed palm nut fruit or 1 cup acorn squash, cooked and mashed
1 large stalk broccoli florettes, cooked and mashed
1 package corn muffin mix
1/2 teaspoon alfalfa leaf powder
1/4 cup flax seed
1/4 cup ground nuts or seeds
1/4 cup kelp
1/4 cup psyllium seeds
1/4 cup sesame seeds
1/4 cup wheat germ
1/4 teaspoon baking soda
3 carrots, cooked and mashed
3 handfuls pellets
3 large eggs with crushed shells

Preheat oven to 350.
Line muffin tin with cupcake papers.
Mix ingredients.
Fill to top of cupcake papers.
Bake for 25 minutes.


Sweet Potato Apple Muffins

1 cup apple sauce
1 cup cooked and mashed sweet potatoes
1 cup squash
1/4 cup water
2 boxes muffin mix
3 tablespoon oil
4 eggs with shell

Preheat oven to 400.
Mix ingredients.
Grease 2 bread pans.
Bake for 35 minutes.
Experiment with seasonal vegetables.
Freeze leftovers.


Sweet Potato Muffins

1 cup cooked, mashed sweet potatoes
1 cup white sugar-free cornbread mix
1 tablespoon baking powder
1 teaspoon honey
1/2 cup chopped dates
1/2 cup chopped nuts
1/4 cup melted peanut butter
2 eggs
3/4 cup sugar-free corn meal
3/4 cups sugar-free fruit juice

Mix dry ingredients.
Crush clean eggshells and mix in with eggs
Mix remaining ingredients.
Fill greased muffin tins.
Bake 25 minutes or until springy to touch at 425.


Vegetable Rice Muffins

1 package cornbread mix
1 cup cooked rice
1/2 cup mixed vegetables
1/4 cup seed or millet mixture

Cook vegetables and rice as directed on package.
Prepare cornbread mix according to box.
Mix cooked vegetables and rice with cornbread mix.
Preheat oven to 325.
Bake cornbread as directed.
Makes 20-30 servings.


Veggie Muffins

1 box of corn muffin mix
1 cup of dry baby cereal
1 egg with shell, blended
1 mixed veggies
1/2 teaspoon spirolina pasta
1/4 cup peanut butter
1-1/2 tablespoons of baking powder
2 four-ounce jars of baby food
3/4 cups shredded carrots or broccoli

Preheat oven to 400.
Grease 8″-8″ pan.
Mix wet ingredients.
Mix dry ingredients.
Mix all ingredients together.
Stir in shredded veggies.
Bake 30 minutes or until toothpick comes out clean.

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