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Ingredients
Scale
- baking spray with flour, such as bakers joy or pam
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoon monk fruit sweetener, or granulated sugar
- ½ teaspoon kosher salt
- 2 large eggs, room temperature is best
- 2 cups fat free milk, unsweetened almond milk, or milk of choice
- 1 tablespoon vanilla extract
- 1 ½ tablespoons oil, such as canola
- 1 cup blueberries, raspberries, bananas or chocolate chips
Instructions
- Preheat the oven to 375°F and generously spray a 12-cup non-stick muffin tin with baking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, monk fruit sweetener (or sugar), and kosher salt until well combined.
- In a medium bowl, whisk the wet ingredients: eggs, milk, vanilla extract, and oil until mixed well. Pour this mixture into the bowl with the dry ingredients and whisk until just combined. It’s okay if there are lumps; do not overmix.
- Using a 1/3 cup measuring cup, fill each of the 12 muffin tins to the top with batter. Add a few blueberries (or choice of fruit/chocolate chips) to the top of each muffin.
- Place the muffin tin in the oven and bake for 20-25 minutes, rotating halfway through. Muffins are done when a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool in the pan for 10 minutes. Use a paring knife or offset spatula to gently remove them from the tin and transfer to a cooling rack.
Notes
For a healthier option, use unsweetened almond milk instead of regular milk.
Experiment with different fruits or toppings to personalize your muffins, such as walnuts or coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg