Easy Muffin Recipe (with Fruits + Veggies!)

Lately, I’ve been trying to pre-make a bunch of “grab and go” type snack foods so that when baby arrives, I can still have homemade, healthy snack options.  I’ve made multiple batches of mini-muffins, and was tired of having to flip through different cookbooks and recipes when I was essentially making the same thing over and over.  SO I came up with a quick and easy muffin recipe that works for different flavour combinations, and I’d love to share it with you today :)

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If you follow me on Instagram or Facebook, you’ll also know that this week I had a surplus of carrots – so today I’ll be sharing photos of carrot cranberry muffins, but remember that you can interchange almost any fruit and/or veggie combo for this recipe!

Easy Muffin Recipe

1/2 Cup Margarine, softened
1/2 Cup White Sugar
2 Eggs
1/2 Cup Milk
1 tsp Vanilla

2 Cups Flour (I use Whole Wheat, you may need 2-1/4 cups if using regular)
1 tsp Baking Soda
1/2 tsp Salt

2 Cups Fruits or Veggies *
1/2-3/4 Cup of Mixings **

Preheat your oven to 375°. 

* Fruit or veggie options can include mashed up bananas, shredded zucchini, grated carrots, etc!
** Mixings can be things like nuts, chocolate chips, raisins, cranberries, etc!

The first step will be preparing your veggies/fruit (assuming they are not already).  I always seem to have shredded zucchini available in the freezer, or random bananas that go brown before I get a chance to eat them – so choose one option for your easy muffin recipe.

(Note, having a food processor has been way easier to help me prepare my veggies).

Mix your wet ingredients in a bowl – I like to make sure my margarine is softened enough so that there are no clumps that get stuck and hard to mix.

In a separate bowl, I mix the dry ingredients.  You can either stir these two together and then add your fruit/veggie; or add the fruit/veggie to the wet bowl and then slowly mix in the dry ingredients.

Once everything is well incorporated, you can stir in your mixings (again, here I used some dried cranberries).

You’re looking for your muffin mix to be wet and easily spreadable, but not dripping out of the spoon if you hold a scoop out.  Each fruit/veggie combo might be a bit different; I find that zucchinis are usually pretty wet (so I try and squeeze out as much water ahead of time so that my mix isn’t too runny).

For me, I’ve been making mini-muffins (for freezing) and a few big muffins (for eating right away) out of my batches.  This batch will get me 24 mini-muffins and about 4-6 regular sized muffins.  If you’re baking all regular sized muffins, you should easily get 12.

You want to scoop one tablespoon full of batter into the greased mini-muffin pan, and a few scoops per muffin into a greased regular muffin pan.  I always fill my empty muffin cups with water, although there is some debate whether that does anything beneficial or not.

Bake the mini-muffins for 10-12 minutes; the edges should be slightly golden, and the tops completely cooked.  The regular size muffins take about 8 minutes extra.

So far, I’ve made some zucchini chocolate chip muffins, banana raisin, carrot cranberry – and just yesterday I did some banana chocolate chip ones.  Once they’re cooled, I put the mini-muffins in a large Ziploc bag then place them in the freezer for later.

Having one, fool-proof easy muffin recipe has been a lot more convenient than taking out different recipe books and flipping through the pages each time I want to make (basically) the same recipe with a different fruit/veggie and mixings combo.

Print Recipe

Easy Muffin Recipe

Breakfast – Canadian

By Nicole Q-Schmitz – Serves: 12

Cooking Time: 20 minutes

I came up with a quick and easy muffin recipe that works for different fruit/veggie flavour combinations, and I'd love to share it with you today :)

Ingredients

• 1/2 Cup Margarine, softened
• 1/2 Cup White Sugar
• 2 Eggs
• 1/2 Cup Milk
• 1 tsp Vanilla
• 2 Cups Fruits or Veggies *
• 1/2-3/4 Cup of Mixings **
• 2 Cups Flour (I use Whole Wheat, you may need 2-1/4 cups if using regular)
• 1 tsp Baking Soda
• 1/2 tsp Salt

Instructions

1

Preheat oven to 375 degrees

2

Grease a mini-muffin or regular sized muffin pan

3

Mix wet ingredients together (minus the fruit/veggies + mixings) in a medium/large bowl

4

Combine the dry ingredients in a small bowl

5

Add the veggie/fruit to the wet bowl

6

Slowly add the flour bowl in while stirring

7

Finally, add the mixings into the combined bowl

8

Spoon mixture into the muffin pan

9

Bake mini-muffins for 10-12 minutes, regular sized for 18-20 minutes

10

Cool and eat!

Notes

* Fruit or veggie options can include mashed up bananas, shredded zucchini, grated carrots, etc! ** Mixings can be things like nuts, chocolate chips, raisins, cranberries, etc!

Do you bake muffins often?  What about making a batch and then freezing some for later?  To me, it seems like it will be good in the long run when I’m searching for a snack right away and don’t have time to whip up a batch.  Furthermore, sometimes I just can’t seem to eat an entire batch of muffins by myself before they go bad (I mean, I probably could… but I’d turn into a big muffin if I eat them all haha!).

I haven’t gone too crazy and mixed up different fruit + veggie combos together, but I guess it could work as long as you just halve the amounts (and not double!).  You could also do two different mixings (say raisins and chocolate chips); and honestly – the flavour combinations are endless!

I’d love to hear what kind of combos you can come up with; let me know how it goes :)