Muffins are amazing! All you need is one good base recipe and the sky is the limit!
They are so versatile in that they can be sweet or savory. You can add anything from fruits, nuts, vegetables, cheese, meat, or chocolate to them, just to name a few. With the countless additions you can make to muffins it allows you to be as creative or boring as you want. I think that is one of the main reasons I love making them so much.
The other great thing about making muffins is that you usually already have the basic ingredients in your pantry. They are great to make for brunches and gatherings because they come together quickly and require minimum effort. I spent probably 15 minutes throwing these together and then popped them in the oven for about 20 minutes. If you know you are going to need a large amount of muffins go ahead and double the batch, they are excellent to freeze. I often make a large batch for my husband so he can take a couple to work with him every day for breakfast or a snack. All you have to do is wrap them individually and store them in a freezer bag or other airtight container. When you are ready to use them just pull them out of the freezer about 30 minutes ahead of time and let them defrost.
Recently I thought I would try making some gluten free muffins. I used a combination of oat and almond flour. The muffins were sweetened only with the fruit I used (a banana and strawberries) and a little bit of honey. I also decided to make them dairy free and used unsweetened vanilla almond milk, but any milk should work just as well. As if the muffins aren’t healthy enough, they also do not contain any butter or oil. My favorite part about these muffins was the texture that the flours gave them, it was a little nutty which I enjoyed. So if you are looking for a breakfast or snack that is both healthy and easy to make, give these a try!
More Muffin Recipes