When my kids were younger something that I made often to have on hand for breakfasts and snacks were homemade muffins. The kids would grab them and go. I also loved that they were nutritious and delicious. I have made quite a few variations with this quick and easy recipe, chocolate chip, banana nut, blueberry and cranberry with white chocolate chips.
Today I had some blueberries that I wanted to use so I pulled out my trusty muffin recipe. In under 30 minutes (most of which is the baking time) we had the whole house smelling divine! I couldn’t wait to have one as a snack and when I finally did it was just as amazing as I remembered. Try this recipe and you won’t regret it.
Preheat oven to 425
Ingredients
In one bowl combine these ingredients
2 1/2 cups flour
1 TBSP baking powder
1/2 tsp salt
Add whatever mix ins you would like to your flour and stir. This step will ensure that your mix ins won’t drop to the bottom of the muffin. Stir to coat
Variations
1 1/2 cups blueberries
1 1/2 cups chocolate chips
3/4 cup of dried cranberries and 3/4 white chocolate
1 cup mashed bananas with 1/2 cup nuts (here you will add the mashed bananas to the wet ingredients and the 1/2 cup nuts to the dry ingredients
In a stand mixer add
1 cup granulated sugar
2 large eggs
1 cup milk (I used Cashew milk)
1 TBSP vanilla
1/2 cup butter softened (I used vegan butter)
Mix well, it may be a little chunky
Add the wet ingredients to the dry and mix to combine
Add mixture to lined or greased muffin pan. I used a large ice cream scoop to ensure equal portions
Bake @ 425 for 5 minutes then lower temperature to 375 and bake for 15-20 minutes or until a toothpick comes out clean.
Buon Appetito & enJoy!
Nutritional information
Calories 244 carbs 38.42 protein 4 fat 8.83
Joy’s Culinary Creations 