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Easy & Versatile Muffins

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Servings: 12 muffins
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In one large bowl, combine flour through nutmeg.
  3. In a separate bowl, combine the remaining ingredients.
  4. Add wet ingredients to dry and mix thoroughly.
  5. 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.
  6. Enjoy!

Notes

Substitutions:
  • 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.