The Best, Most Versatile MUFFIN Recipe You Will Ever Need!
I owe this recipe to my very bestest friend on the planet, Angie!
I’m not sure where the recipe originally came from, but we’ve done a bit of tweaking and in the past 6 months it’s been just about the only muffin recipe I’ve used, and I use it A LOT. With only two tablespoons of oil (coconut oil is great!), and a reasonably small amount of sugar (coconut sugar also works quite well here), you can feel pretty good about serving these up to your littles!
Today I’ve made raspberry, chocolate chip, spelt muffins with oats and bran and they are delicious! I used frozen raspberries and busted them up a bit so the muffins didn’t end up mushy inside from large berries.
You can easily swap out the flours, add purees, chopped fruits or nuts, chocolate, grated zucchini, carrots or apples, the possibilities are really quite endless.
2 cups of flour (use flour of your choice)
- 3/4 cup sugar (you can most definitely use less sugar here, and use whatever sugar you like best)
- 1 cup other dry ingredients such as oats or bran
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 cup buttermilk
- 2 eggs
- 2 tbsp. oil
- 1 tsp vanilla
- 1 – 1 1/2 cups of add ins (grated fruit or veg,mashed bananas and chocolate, berries, raisins, nuts, seeds etc)
Preheat the oven to 400 degrees and spray a 12 well muffin tin with non stick spray.
Mix together the dry ingredients in a large bowl.
In a large measuring cup, mix together the buttermilk, eggs, oil and vanilla. If you are using pureed fruit, mix it into the buttermilk mixture.
Stir your “add in” ingredients into the dry mixture. Make a well in the middle of the dry ingredients and pour the buttermilk mixture into the well. Using a rubber spatula, fold and stir until everything is mixed together. Scoop batter into the prepared muffin tins and bake in the top 1/3 of the oven for 15-22 minutes or until muffins are done.