Fruit and Veggie Muffin Recipe
Prep Time10 mins
Cook Time8 mins
Servings: 4 persons
Ingredients
- 1 cup AP flour (or 1/2 cup whole wheat and 1/2 cup AP flour)
- 3 T canola oil *
- 1/3 cup sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup mashed or grated fruit or veggie **See ideas below!
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350 F.
- In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Whisk. Mix well.
- Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. I use my hand mixer beaters. Add nuts if you like.
- Pour into muffin cups like this.
- Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-2o minutes. Tops will turn golden.
- Cool on cooling rack and then serve to hungry little people!
* Oil: If I double the recipe, then I will use 3 Tbsp applesauce and 3 Tbsp canola oil instead of 6 Tbsp canola oil.
**Fruits and Veggies: 1 cup mashed banana, 1 cup grated apple, 1 cup squash AND 1 cup grated apple (double the recipe), 1 cup grated carrots (add 1/2 cup raisins if you like), 1 cup peeled and grated zucchini, 1 cup blueberries, 1 cup bananas AND 1 cup strawberries (double the recipe)…or 1 cup of any other veggie you like…just mash or grate them up!
UPDATE: These freeze beautifully! Thaw in just 10 seconds in the microwave, or in a few minutes on the counter.
Anonymous says
Sounds yummy for my 13 month old but I was wondering if you know if they freeze well?
hrw102779 says
To make this vegetarian or safe to eat uncooked (my favorite way to enjoy cookie dough) replace the eggs with 2 ripe smashed bananas!
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Anonymous says
The muffins are fabUlous! 🙂 I made banana muffins the first go round, and could not keep the kiddos away… I am hoping to add just a few things to this recipe and have an apple struesel muffin! Thanks!
elisha says
I am a new reader and just wanted to let you know that the muffin recipe is super!! I made mini carrot muffins-they were so fast and easy to make and tasted great. Thanks!
Anonymous says
I made the muffins tonight and my little ones (and hubby :P) LOVED them!!! Thank you!
Lindsey says
question: the recipe says 3T of oil. in the footnate, you say when doubling you do 1/3 c applesauce and 1/3 c oil. 3T is just less than 1/4 cup. so is the recipe just a typo or did you mean 1/3 cup total of just one of those things? just don’t want to add more fat than we need! thanks so much.
Amy B says
Yes, I had the same question about the amount of oil. I think I must have done my wrong, because the tops of the muffins sunk in and they were strangely chewy, feeling almost not cooked enough. I think I used the wrong amount of oil.
Other question: No xantham gum in these at all?
$5 Dinner Mom says
Amy- I don’t use xanthum gum when making the GFCFSF variery, as my GF baking mix has xanthum gum in it. If you are going to add xanthum gum, only add about 1/4 tsp or less!
Lindsey-
Yes there is a typo! SORRY! I do 3 T oil and 3 T applesauce when I double the recipe!
Amy B says
Thank you so much for your quick reply! Now I know what I did wrong (waaaay too much oil and applesauce and no xanthum gum), so I’ll try it again tomorrow!
Amy B says
Me again, sorry! Another question: I don’t see xanthum gum in Bob’s mix. Ingredients: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour
Do you mean you make your own special GF mix using Bob’s by adding other stuff, like xanthum gum, to it? You might have posted a link onto another blog entry and I’ve just missed it. I’m new to your site and loving it! Thank you for all the work you put into this site. I feel inspired to try again to make healthy, affordable GFCFSF foods…I had kind of given up hope for a while that I could have healthy and affordable and tasty all at the same time!
$5 Dinner Mom says
Amy! Glad these will be working out for you. I don’t usually add xanthum gum to muffins, just to cookies. I also make mini muffins, as I think they turn out better. If you have other questions, please email me 5dollardinners at gmail dot com
Thanks 🙂
Joy @FrugalMenuMamas says
I made these today with bananas. Yum!
What kind of squash do you use? Have you tried pumpkin?
Stevi says
I love this muffin recipe! I had been wanting a basic muffin recipe and finally found it. I tried banana muffins for my first go round and they were awesome, I couldnt keep the kids away! I also did 3/4 cup whole wheat flour and 1/4 cup regular flour and they still tasted very good!
Nicole @ Being Frugal Is Fabulous says
Made these last night using all butternut squash. I added some ginger and cloves too. They were so delish! I frosted some of them with some cream cheese frosting and turned them into dessert. They make a nice light dessert!
Amanda says
These are yummy! I made sweet potato/banana (3/4c and 1/4c) for my 2 y.o. but the adults visiting ate them up. LOL I also subbed flax for the egg (1Tbsp flax and 3 Tbsp water per egg) so they were super healthy! 🙂
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Kate says
Hi! I make these all the time as a double batch with veggies (squash usually) and a little banana for sweetness. I was wondering when I double do I need to increase eggs from 2 to 4? It seems like a lot of eggs. If I increase applesauce will that make up for the eggs when doubling?
Also, I use only whole wheat flour and they still are delicious!
Aislinn says
Hmm…just made some apple muffins following this recipe. My muffins didn’t really rise much. Is that typical of this recipe? Just want to make sure I’m not doing something wrong!
Caroline says
These did not have much taste. I used raspberries and blueberries…so they were still fine. I’m not sure what is missing…maybe a pinch of salt to bring out the flavor?
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ashleigh says
About how many does this make?