Even though I have been making a version of my easy muffin recipe for what seems like 40 years, this particular recipe is in honor of my longtime friend, Angie. She was diagnosed with diabetes some time ago, and had been searching online for a muffin recipe that was healthy for diabetics and versatile, yet tasty. When she came to me wanting a diabetic-friendly muffin recipe that could be made sweet or savory, I started with my basic easy muffin! Whether you are looking for sweet or savory, healthy or not, you cannot go wrong with my recipe for My Easy Healthy Muffin! I have made it 50 ways to Sunday, and every single time, it’s DELISH!
Angie and I have been friends for many years! Sure, we lost touch a couple of times over the years as life has interfered. Kids. Boyfriends. Husbands. Jobs. But we have always found our way back to each other. I would do anything for Angie and she is one of those rare friends who would do the same for me. We try to get together for “girls night” every couple of weeks and I look forward to those Thursday nights when it’s just the two of us. Most times, we just sit at the table and talk about life, trying to solve the world’s problems one at a time. Where most girl friends discuss life over margaritas (and sometimes we do!), we mostly end the night drinking coffee. Coffee with some type of exotic creamer or, our latest favorite since she bought herself a one-cup maker, chai latte. Chai is my personal favorite.
Angie brings a different perspective to life than I typically do, but one of the things I love about Angie is that she always has my back, yet she isn’t afraid to disagree with me or tell me I’m screwing up. That’s a good friend. I can always count on Angie to tell me the unbiased truth. I admit that sometimes I wear rose-colored glasses, and Angie is my reasoning side. And I am that for her. We all need friends like Angie. Friends that will tell you the truth whether you want to hear it or not. Friends that will sit and listen to a story you’ve already told them 100 times. They’ll listen while you talk through a problem that has a solution to most people immediately, but to you it’s not so cut and dry. I would do anything for Angie. And I would do anything for her daughter, Savannah. Through thick and thin and the ups and downs, Angie has always been there for me. With no judgments. With no soap box. It’s for those reasons that Angie and I find each other over and over again. No matter the time in between, we always pick up where we left off. No matter what life throws our way, we can count on each other to be there when we need them – and sometimes when we don’t know we need them. That’s my friend, Angie. She may not know it. I may not tell her often enough, but she’s my sanity. Every woman needs that!
My Easy Healthy Muffin recipe is an awesome basic muffin recipe that’s a cross between a muffin and a biscuit. It’s so versatile that you can make it healthier (as the recipe below), or you can throw caution into the wind and make it as fattening as you want. No matter what your craving, this muffin is absolutely perfect made into minis. As Angie does, you can make them as minis (controls portion sizes!) on Sunday, pop them in the freezer, and take a couple out to thaw on your way to work. I’ll give you my basic healthier recipe and give you some adjustments, but if you follow my recipe below I promise you won’t miss a thing! Any way you make them, they are beyond DELISH!
My Easy Healthy Muffin
- Yield: 24-36 mini muffins (12 Servings)
- Ready In:
This is the most versatile, easy muffin you will ever make! Start with my basic recipe below and add what you want! Serve them with a steak dinner or as a grab-and-go breakfast during the week! No matter what you do to My Easy Healthy Muffins, they won't disappoint!
- 2 cups self-rising flour (experiment with other flours. Have plain flour? Add 1 tsp baking powder and 1/4 tsp salt)
- 1 cup plain yogurt (any fat content. Sour cream is awesome too!)
- 1/2 cup coconut oil melted
- 1/4 cup butter, melted (or you can add another 1/4 cup coconut oil)
- 1/4 cup light agave (or real maple syrup - a liquid)
- 1 cup dry ingredients mix-ins, OPTIONAL (1/2 cup each up to 2 different: i.e. granola, shredded cheese, bacon bits, mini choc chips, etc.)
- 2 tsp dried herbs, OPTIONAL mix-in (1 tsp per 1/2 batch if making 2 flavors from one recipe)
- Heat oven to 350 degrees. Spray a mini muffin tin with nonstick spray, then set aside.
TIP: If you want to do as I do and make 2 different kinds from one batch, get 2 medium bowls. In one bowl, mix all the ingredients. Then split your batter in half. I make a sweet batch and a savory batch at once!
- In one of your bowls, mix all ingredients EXCEPT optional dry ingredients. Mix all ingredients until combined. Dough will be sticky, but SOFT. Do not knead.
- Next, divide your dough into 2 batches if you want to make 2 different flavors. The basic dough is fabulous, but why stop there!
Fold in your optional dry ingredients into each batter. Then, using a 2" scoop, fill each muffin cup to the top of the hole. Bake for 20 - 30 minutes or until muffins are nicely browned. Let cool and remove from pans - DELISH!
- *TIP: Some of my favorite dry ingredient mix-ins for each 1/2 batch are (use equivalent of 1/2 cup each ingredient up to 2 ingredients (or 1/4 of 2 to equal 1/2 cup of one), each 1/2 batch):
*Real bacon bits, cheddar cheese, 1 tsp dried thyme or herbs de provence with lavender
**Granola with dried fruit pieces (see photo), 1 tsp cinnamon
*1 tsp garlic powder, shredded sharp cheddar cheese
*Sweetened coconut, dried cranberries (1/4 cup), chopped pecans (1/4 cup)
*Dried apples, 1 tsp cinnamon
*Cinnamon chips, chopped
*Mini chocolate chips
*Any DRIED fruit, chopped
*Sharp cheddar, 1 tsp dried Italian seasoning
*Sundried tomatoes in oil (rinsed, drained and towel dried), chopped, 1 tsp. Italian seasoning
- Cuisine: American