Mix up the dry ingredients and then use this premade mix later for a quick batch of muffins. I often double or triple the dry mix so it lasts longer! When you're ready to bake muffins, measure out the dry mix as directed below and stir in mix-ins of your choosing to make a different flavor of muffins each time!
Mix all ingredients well. Store in an airtight container.
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To Make Muffins
Preheat oven to 375 degrees Fahrenheit.
Combine in a mixing bowl:
2.75cupsmuffin mix
1.5cupsdairy free milk of your choice
1/2cupcoconut or vegetable oilor any oil with a mild flavor
1tsp.vanillaoptional
1+cupsadd-ins of your choicesee suggestions below
Spray muffin tin with nonstick spray. Spoon batter into muffin tins (usually fills 12). Bake for 25-30 minutes.
Notes
Add-in Suggestions:Orange Raisin Muffins: Replace milk with orange juice and add 1 cup raisins. Optional: Zest of 1 orange.Carrot Cake Muffins: Add 1 cup shredded carrot, 1/2 cup chopped walnuts, 1/2 cup raisins, and 1/2 cup dried pineapple. (Rehydrate raisins and dried pineapple first by soaking them in water until they are soft--then use the remaining soaking water as part of the liquid. Otherwise the muffins may dry out.) Optional: 1 teaspoon cinnamon. Cranberry Muffins: Add 1/2 cup chopped walnuts and 1 cup cranberries, either soaked dried cranberries or whole fresh or frozen cranberries. Carob Chip Muffins: Add 1/2 cup carob chips (or chocolate chips) and 1/2 cup chopped walnuts.Blueberry Muffins: Add 1 cup whole blueberries (fresh or frozen) and 1/2 cup chopped walnuts.Banana Nut Muffins: Add 1 mashed banana and 1/2 cup chopped nuts.Oil-free Muffins: Replace all the oil with mashed banana. Applesauce works, but banana works better in this recipe.