Muffins are a staple in my house. I need to make a double batch if I want them to last more than 2 hours (really, not exaggerating). Since I have to be gluten-free and we have other mild sensitivities, I always make mine from scratch modifying the recipe to fit our current needs.
You may be thinking, “I don’t have time for that!” Mama, you do. This recipe is easy, versatile and the kids love to help out by gathering ingredients, lining the muffin cups, measuring ingredients, and/or stirring.
The following recipe I’ve adapted over the years and I wish I could give credit where credit is due, but I don’t recall!
Easy & Versatile Muffins
Ingredients
- 1 ½ cups flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½-1 tsp cinnamon based on personal preference
- ¼ tsp nutmeg optional
- 1 cup sugar
- 1 egg
- ¼ cup vegetable oil
- 1 ½ cups shredded fruit/veggie of your choice apples, zucchini and carrots work best but feel free to experiment
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In one large bowl, combine flour through nutmeg.
- In a separate bowl, combine the remaining ingredients.
- Add wet ingredients to dry and mix thoroughly.
- Bake for 28-32 minutes for regular-sized muffins or 20-25 minutes for mini muffins, or until a toothpick inserted in the middle of the muffin comes out clean.
- Enjoy!
Notes
- Gluten-free
- Substitute your favorite gluten-free flour blend. Add ½ tsp xanthan gum if it is omitted in your blend.
- Egg-free/Vegan
- Use any egg substitute.
- A chia egg works best for this recipe - add 1 Tbsp chia seeds to a small bowl and gently stir in 3 Tbsp water. Let sit for 5 minutes.
- Other options include a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water), ⅓ cup applesauce, or ¼ cup mashed banana.
- Alternative sweeteners
- My go-to is coconut sugar and it is delicious! Experiment with your alternative sweetener of choice.
- Optional stir-ins
- What does your family love? Add in ¼-½ cup mini chocolate chips, chopped nuts, raisins, oatmeal, or any other mix-in you think they would enjoy.
I’m fairly confident that these would freeze well if you wanted to make a large batch. I have never been able to make enough to freeze as they are consumed so quickly, even when I double or triple the recipe!
Now go whip up a batch and come back to tell us how you and your family liked these muffins!
