Print

Better-For-You Muffin Recipe Formula

Use this recipe formula to make better-for-you mini muffins with all different types of fruit, veggies and nut butters!

  • Author: Deanna Segrave-Daly
  • Yield: 24 mini muffins 1x

Ingredients

Scale

Basic mini-muffin formula:

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup golden flaxseed meal
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup canola oil
  • 1/3 cup fairlife Superkids 2% milk
  • 1 cup grated vegetables (like carrots or zucchini) or 1 cup chopped fruit (fresh or frozen)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, whisk together pastry flour, flaxseed, all-purpose flour, brown sugar, baking powder and salt. Set aside.
  • In another bowl, whisk together eggs, oil, fairlife Superkids milk, vegetables or fruit and vanilla.
  • Pour wet ingredients into bowl with dry ingredients. Mix with spatula until just incorporated.
  • Spray a 24 cup mini-muffin tin with cooking spray or use mini cupcake liners.
  • Spoon batter evenly into each cup.
  • Bake for about 18-20 minutes or until muffins test clean.
  • Remove from oven and cool on wire rack for 10 minutes. Carefully remove muffins from tin and cool completely.

 

Notes

Other mini muffin variations:
Chocolate Cherry – add 1 cup pitted cherries, chopped (can be frozen) + 2 tablespoons unsweetened cocoa powder + use fairlife Superkids chocolate milk instead
Blueberry Lemon – add 1 cup frozen wild blueberries + zest from one lemon
Apple Carrot – add 1/3 cup applesauce instead of oil + 1 cup grated carrots
Vanilla Zucchini – add 1 cup grated zucchini + an extra 1/2 teaspoon vanilla extract
Peanut Butter & Strawberry – add 6 tablespoons peanut butter + 1 cup chopped strawberries