So here it is, the most versatile mini muffin recipe ever.
Today I decided to make the pumpkin spice version of these and my goodness it was a resounding success!
PUMPKIN SPICE MUFFIN ALTERATIONS HERE:
In place of 1 c of fresh or frozen fruit I used 1/2 c of pureed pumpkin and added it into the wet ingredients bowl before combining with dry ingredients (I used 1/2 c instead of 1 c for texture matters). In addition I added 1/2 c pecan pieces, 2 t pumpkin spice, 1/2 t ginger powder and viola!
*Preset oven to 425 F*
Ingredients:
1/2 c whole wheat flour
1/2 c all purpose flour
1/2 c sugar
1/2 t baking soda
1 T flax seed
1 T chia seed
1 T hemp seed
1 large egg
1/2 c milk
2 T butter, melted
1 c fruit of choice cut into small pieces (strawberries, blueberries, kiwi, etc)
1/2 c choice of mini chocolate chips, nuts, dried fruit, coconut, etc
Directions:
Mix together wet ingredients (egg, milk, butter) in medium bowl
Mix together flours, sugar, seeds, baking soda. Add wet ingredients, mix
Fold in fruit, nuts, chocolate chips, etc
Spray mini muffin tins with oil, cook 425 F 12-15 min or until a toothpick come out clean
Enjoy!
Notes:
I have substituted oat flour and gluten free flour in this recipe with success but you can experiment with your favorite flour too!
This recipe is so versatile I have made lemon blueberry, cherry chocolate chip, banana walnut, strawberry kiwi, and now pumpkin spice and pumpkin chocolate chip!
I usually make a double batch and after they cool place them in the freezer for grab and go snacks!
Equipment:
24 muffin mini muffin tin found at a local thrift store. It works amazing and it stores well with cookie sheets because it is about the same size.
1 1/2 T cookie dough scoop. I use this all the time it is the perfect size for one scoop of batter per muffin and is also perfect for making cookies of course! Honestly life changing and not super expensive. I just got mine from Walmart.
