This muffin recipe is a super simple, one bowl wonder that can take so many variations and substitutions there is sure to be something for everyone. The basis of the recipe is banana muffins but I’ve adapted it to also be berry muffins, chocolate muffins and carrot / zucchini muffins disguised as chocolate!
Cook times depending on the size of muffin you are making:
Regular muffin size: 18-20 minutes
Large mini muffin size: 15 mins
Mini muffins: 10 – 12 mins
Super Simple Muffins
This muffin recipe is a super simple, one bowl wonder that can take so many variations and substitutions there is sure to be something for everyone.
Ingredients
- 2 bananas See notes for subsitutes
- ¼ c milk almond, coconut, cows milk, rice milk
- ¼ c oil light olive oil, coconut oil (melted, avocado oil – some sort of oil! – melted butter would probably work too.)
- 1 egg or egg replacement
- 1 tsp vanilla extract
- 1 cup flour buckwheat, gluten free, wholemeal, white, spelt – whatever you use!
- 2 teaspoons baking powder
- ¼ c sweetener sugar, coconut sugar, maple syrup, honey – whatever you use
Instructions
- Preheat oven to 180 deg c, fan-bake. Grease or line a 12 hole muffin tin, or two 12 hole mini muffin tins.
- Mash the banana and mix together with all the wet ingredients. Alternatively, chuck them all in the blender and blend away until smooth – then put into a bowl.
- Sift the dry ingredients over the wet and carefully fold everything together.
- Spoon the mixture into muffin tin. See cook times below depending on your muffin tin size.
Notes
Choc muffins
Swap 1/4 c of the flour for 1/4 c of cocoa, i even swapped 1/2 cup flour for 1/2 cup cocoa once when i ran our of flour. I have also used carob powder, which worked great too. Cocoa is naturally a bit bitter, so you may need to add a little more sweetener Zucchini & carrot muffins disguised as chocolate
I used the cocoa sub as above an also swapped one of the bananas for about 1 cup of very finely grated carrot and zucchini. I put a tiny sprinkle of coconut sugar on top of each muffin before baking since i swapped the sweet banana for veggies, just as insurance that they would get eaten! Berry muffins
Add about 1/2 cup fresh or frozen berries to the mix with the flour. Banana free You can make these muffins banana free by replacing the bananas with 1 cup apple purée. You can also use 1 cup pumpkin purée – and be sure to add the sweetener to the pumpkin as well, taste the batter and adjust sweetness accordingly. I love to add cinnamon, orange juice (in place of the milk) and rind to the pumpkin muffins. Egg free My favourite egg replacer in these muffins is 1 Tablespoon of chia seeds + 1/4 cup water. Soak the chia seeds in the water for 5 mins, then add with the wet ingredients. You can find more egg replacement options Here.
Swap 1/4 c of the flour for 1/4 c of cocoa, i even swapped 1/2 cup flour for 1/2 cup cocoa once when i ran our of flour. I have also used carob powder, which worked great too. Cocoa is naturally a bit bitter, so you may need to add a little more sweetener Zucchini & carrot muffins disguised as chocolate
I used the cocoa sub as above an also swapped one of the bananas for about 1 cup of very finely grated carrot and zucchini. I put a tiny sprinkle of coconut sugar on top of each muffin before baking since i swapped the sweet banana for veggies, just as insurance that they would get eaten! Berry muffins
Add about 1/2 cup fresh or frozen berries to the mix with the flour. Banana free You can make these muffins banana free by replacing the bananas with 1 cup apple purée. You can also use 1 cup pumpkin purée – and be sure to add the sweetener to the pumpkin as well, taste the batter and adjust sweetness accordingly. I love to add cinnamon, orange juice (in place of the milk) and rind to the pumpkin muffins. Egg free My favourite egg replacer in these muffins is 1 Tablespoon of chia seeds + 1/4 cup water. Soak the chia seeds in the water for 5 mins, then add with the wet ingredients. You can find more egg replacement options Here.
