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Makes
12 large muffins or 24 mini muffins
Author Notes
A super quick, low sugar & fat, versatile muffins recipe. —Kimberley Bennett
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Ingredients
- For the muffin base
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2 1/2 cups
plain flour
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2 1/2 teaspoons
bicarb soda
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Pinch
salt
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1/2 cup
brown sugar, lightly packed
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300 milliliters
buttermilk
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125 grams
coconut oil, melted
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2
eggs
- To flavour the muffins
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1
banana, mashed
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1 tablespoon
cinnamon
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1/2 cup
milk or white choc chips
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1
apple, chopped
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1 tablespoon
cocoa powder
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1/2 cup
frozen blueberries or raspberries
Directions
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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.
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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.
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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.
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Cool in the tray for 5 minutes before transferring to a wire rack to cool.
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