Mix and Match Quick Muffins by Kaitlyn L., 611

Mix and Match Quick Muffin


1 cup/128 g – fruit or vegetables, shredded and squeezed dry if applicable, such as : Banana, carrot, zucchini, and pumpkin.

1 ¾ cups/150-220 g – total of toasted  and chopped seeds and/or chopped dried fruit, such as; pumpkin seeds, sunflower seeds, sesame seeds, dried cherries, dried currant, dried cranberries, raisins, dried figs, dried apricots, pitted and dried dates, rolled oats, chocolate chips, and shredded or flaked coconut.

1 ¼ cups/156.25 g flour

¾ cup/156.25 g sugar

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

2 eggs

½ cup/133 g cooled melted butter or refined coconut  oil

⅓ cup/2 ⅔ fl oz/113 g plain yogurt

1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.

Mix dry ingredients in a large bowl; add your dry mix-ins. In a medium bowl whisk wet ingredients. Stir your dry mix-ins into the egg mixture, then fold into the dry mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

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