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Easy & Versatile Muffins

Servings 12 muffins


  • 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


  • 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!


  • 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.