I've got a whole wheat muffin mix that you can easily customize and make a huge variety of muffins from it. Think pumpkin cranberry, banana chocolate chip, double chocolate zucchini, cranberry orange, banana blueberry, apple pecan and so many more! I made 4 batches one Saturday afternoon and filled the freezer, my bread cupboard and a friend's house with muffins. Keep this one on file for when that summer harvest comes along and you're wondering what to do with it.
Here's what you'll need:
- 2 cups whole wheat flour
-1/2 tsp salt
-2 tsp baking powder
-1 cup fruit/veggie puree
-1/2 cup oil
-3/4 cup sweetener
-1 tsp vanilla extract
Notes: Substitute in 1/4 cup baking cocoa for flour if you would like chocolate muffins. You could also substitute in other extracts like orange or almond and use a variety of sweeteners like sugar, coconut sugar, honey or maple syrup. Feel free to add any spices you like such as cinnamon, nutmeg etc.
Pre-heat your oven to 375 degrees and prep a muffin tin with non-stick cooking spray. In a large bowl, mix together the flour, salt, baking powder and any optional spices. In another large bowl, stir together your eggs, oil, sweetener, vanilla or other extract and your choice of fruit/veggie puree.
Mix the wet into the dry ingredients and stir until well combined. Add in your optional toppings. Scoop into the wells of the muffin tray and bake at 375 for approximately 20 minutes. Allow to cool, serve and enjoy! You can also place cooled muffins in a freezer bag and store in your freezer. Heat 'em up and serve with a teeny bit of butter!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.