There is nothing I enjoy more in the morning than a sweet bread with fruit to start my day. But I don’t want to have to make a complex recipe that takes a ton of time: I just want my breakfast! That’s why I love making these muffins. They are quick and easy to make, and versatile in what I can add if I’m wanting something different that day. That’s why, whether you want blueberry, banana-nut, or just plain muffins, this is the recipe for you!
You can make mini muffins for a grab and go, one bite treat. Or you can make big muffins to fill your stomach during breakfast so you can start your day strong.
Because me and my sisters all can’t agree on which muffin is the best, we make these because you can add whatever mix-ins you want! Blueberries, banana and nuts, chocolate chips, or nothing at all to keep it simple and delicious; all of these can be added to the batter to make whatever muffins your heart desires. If you’re feeling something different, this recipe allows you to be adventurous and add what you want. Which is why we love this recipe so much! So why don’t you give it a try?
What better way to start the day than with muffins? Whether you want plain, blueberry, or banana-nut, this muffin recipe is the one for you!
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar
- 1 tbs Baking Powder
- 1/2 tsp Salt
- 1 cup Almond Milk you can use water if you prefer
- 1/3 cup Vegetable Oil
- 3/4 cup Mashed Banana
- 1/2 cup Chopped Walnuts
Preheat oven to 400 F.
Sift flour, sugar, baking powder, and salt in a bowl.
Add the milk, oil, and mashed banana into the bowl as well and mix.
Once combined, fold in the chopped walnuts gently.
Spoon batter into muffin cups and bake for 15 minutes or until golden brown.
You can substitute the mashed banana and walnuts for 3/4-1 cup of blueberries, or completely omit the banana and walnuts for ordinary muffins.