By Kimberley Bennett
April 29, 2017
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Author Notes: A super quick, low sugar & fat, versatile muffins recipe.Kimberley Bennett

Makes: 12 large muffins or 24 mini muffins

For the muffin base

  • 2 1/2 cups plain flour
  • 2 1/2 teaspoons bicarb soda
  • pinches salt
  • 1/2 cup brown sugar, lightly packed
  • 300 milliliters buttermilk
  • 125 grams coconut oil, melted
  • 2 eggs

To flavour the muffins

  • 1 banana, mashed
  • 1 tablespoon cinnamon
  • 1/2 cup milk or white choc chips
  • 1 apple, chopped
  • 1 tablespoon cocoa powder
  • 1/2 cup frozen blueberries or raspberries
  1. Preheat your oven to 180 degrees Celsius. Place all the ingredients for the muffin base into the bowl of a stand mixer. Slowly mix to combine.
  2. Add your chosen muffin flavourings. Some are suggested above, or get creative with your own. Continue to stir in your mixer on a medium speed until the ingredients are well combined, but not too smooth - don't worry about lumps.
  3. Evenly distribute the mix into a greased/lined 12 hole muffin tray or 24 hole mini muffin tray. Bake for 20-25 minutes for large muffins, or 15-17 minutes for mini muffins - either way, a cake tester should come out clean for the muffins to be done.
  4. Cool in the tray for 5 minutes before transferring to a wire rack to cool.

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