Growing up my mom taught us really good habits when it came to eating. I don't think she did anything groundbreaking, she just cooked good food. Things that had nutritional value and came from fresh ingredients. I know for sure that's why I have the habits I have today. I'm not perfect, chocolate is a food group for me. But, I pay attention to what things are made of and try to demonstrate good choices now that I have a baby of my own. This muffin mix is really easy, and so much better for you than what you find and buy in the grocery store. It's a great thing to have on standby and gives you creative control when it comes to flavoring, which can be fun and pretty.
Dry Muffin Mix Ingredients:
- 8 cups of whole wheat flour
- 1/2 cup coconut sugar
- 1/3 cup baking powder
- 1 tablespoon salt
- 1 cup coconut oil (in the solid state)
- Mix all the dry ingredients together, and then cut in the solid coconut oil as if it were shortening. Use a pastry blender to incorporate it well into the dry ingredients (I used my Kitchen Aid).
- Store your mix at room temperature or below! Any warmer, and your coconut oil will become soft and liquid. If you live in a very warm climate, store your mix in the fridge.
- When you're ready to make your muffins use 2 1/3 cup of muffin mix with 1 egg and 1 cup of milk.
- Flavoring your muffins, if you are looking to do one flavor of muffin, add in your desired ingredients (blueberries, banana, cinnamon, etc.). If you want a few different options, top them with your different fruits or spices (I recommend pushing some of this fruit down towards the middle of the muffin so you're getting those flavors throughout).
- Bake at 400 degrees for 10-12 minutes. For large muffins, bake 20-22 minutes.
Blueberry - 1 cup of blueberries
Raspberry - 1 cup of raspberries
Banana Nut: 2 medium bananas, sliced, 1/2 cup walnuts, and 1 teaspoon of cinnamon
Apple Pie: 1 medium apple, sliced and chopped with 1 teaspoon cinnamon. Sprinkle cinnamon and sugar on top
Toasted Coconut: 3/4 cups of shredded coconut