I have been using this base muffin recipe for the past few months and have made carrot nut muffins, blueberry muffins, and peach muffins. So, feel free to switch out the blueberries for whatever you like, or do like me and try several different kinds!
This recipe is really easy, healthy, and even vegan! It makes 6 muffins, but you can also double the recipe to make a dozen.
Ingredients
1 C all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
pinch of salt
1/2 tsp. cinnamon
1/4 C maple syrup
1/2 C milk (I use almond milk)
3 Tbs. peanut butter or other nut butter, like almond
1 tsp. vanilla extract
1 medium ripe banana, mashed
3/4 C blueberries
Directions
1. Preheat oven to 350 degrees and spray a muffin tin with non-stick spray (you only need to spray half the tin for 6 muffins).
2. In a small bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
3. Next, mash your banana in a large bowl.
4. Add maple syrup, almond milk, peanut butter, and vanilla to the mashed banana and whisk together until smooth.
5. Stir in the mixture of dry ingredients – careful not to overmix!
6. Fold in the blueberries.
7. Spoon batter into 6 muffin cups (they will be pretty full).
8. Bake for 20-25 minutes or until a toothpick comes out clean. For me, 24 minutes is just right, but it will depend on your oven.
9. Let cool slightly and enjoy!
