• Kim Campbell

Muffin Formula 101


I love making muffins because they're perfect for breakfast, snack, or even dessert. They’re so versatile and they freeze beautifully! I rarely follow a specific recipe when creating muffins, so when my youngest daughter wanted to create her own cookies and muffins, I created this simple template to follow. Today she’s the expert baker in our house always surprising us with unique muffins from her own creative fruit, spice, and nut combinations.



Prep Time: 10-15 minutes Cook Time: 15-18 minutes

Yields: 10-12 muffins




Ingredients:


Dry Ingredients:

  • 2 cups whole wheat pastry flour (OR oat flour)

  • 2 teaspoons baking powder

  • 1-2 teaspoons dried spices (cinnamon, pumpkin pie spice, nutmeg, cloves, ginger, allspice…)

  • ¼ teaspoon sea salt

  • 1 cup dried or fresh fruit (blueberries, chopped apples, cranberries, raisins, dried cherries…)

  • ½ cup finely chopped nuts (optional)


Wet Ingredients:


  • 1 tablespoon flax meal + 3 tablespoons water (egg replacer)

  • 1 cup unsweetened nondairy milk

  • ¼ cup sweetener (maple syrup, coconut sugar, date sugar, date syrup…)

  • 1 teaspoon vanilla extract (or preferred flavoring such as almond, lemon, or coconut extracts)

  • ½ cup fruit puree and/or nut butters (Try any combination of bananas, applesauce, pumpkin, sweet potato puree, or almond/peanut/cashew butter.)



Directions:


  1. Preheat oven to 375°F. Line a muffin pan with parchment paper muffin liners or silicone muffin liners.

  2. In a small bowl, combine the flax meal and water. Set aside to thicken.

  3. In a medium sized mixing bowl, add the dry ingredients and stir to combine. Set aside.

  4. In a blender (or separate mixing bowl), add the remaining wet ingredients and blend or whisk until smooth and creamy.

  5. Pour the wet ingredients (including the flax mixture) into the mixing bowl containing the dry ingredients. Mix only until combined (an over mixed batter will result in tougher muffins). The batter will have some lumps and dry spots which is normal.

  6. Fill the muffin liners about 3/4 full. Bake for 15-18 minutes until a toothpick comes out clean. Transfer the muffins to a rack and cool.


Kim’s Hints: Muffin batter is typically thicker than pancake batter but looser than cookie dough. If your dough seems extra runny or too thick simply add a bit more nondairy milk or flour to create the correct consistency. You can also adjust the sweetness by reducing the sugar to your preference.

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© 2018 by Kim Campbell