In regards to my muffin recipe, I really don’t have one.  Every week when I make a batch, they are different.  This is what I do and suggest:  

  • Find a standard banana bread or zucchini bread recipe and use it as an outline for measurements, baking soda, vanilla,  etc…
  • If you want them gluten-free, replace the white flour.  I tend to use brown rice flour.  The last batch was brown rice and buckwheat flour, because that’s what I had on hand. I’ve even thrown in left over oatmeal, quinoa etc… 
  • If you want them vegan, replace the eggs with a flax egg (1 tbsp of ground flax to 3 tbsp of H20; refrigerate for 15 min. at least) I use 3.  If you want to use eggs, cut the fat by using 1 whole egg, 2 egg whites only (1/3 cup of egg white = 2 whole eggs)
  • Eliminate white sugar:  I use molasses or honey in combination with the fruit.  I don’t like them too sweet so I only use around 1/3 of a cup of molasses or honey.  
  • Regarding the fruit, use whatever you have.  I’ve used basically everything: banana, pear, strawberry, blueberry, plum, etc… Whatever’s in season & I’d like to get rid of.
  • I always add hearty fruit or vegetables to add depth: Apple, sweet potato, pumpkin, carrot, squash etc…  (shred these items in at the end & fold rather than mix) I’ve even added left over corn!  
  • I like adding raisins & walnuts.  Seriously add whatever you want.  I’ve tried dark chocolate chips, almonds, sunflower seeds, dried cranberry, etc….
  • Spice it up with cinnamon and / or allspice.
  • Every oven’s different.  You have to keep checking with a tooth pick to make sure they’re cooked through.  Usually a temp of 325 or 350 for 25 – 27 minutes tends to work.  

Good luck & Enjoy!  

Please let me know how they turn out!  Your feedback in important!  What combination of items fit your taste buds?  

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