Repeat Muffins

I named this recipe Repeat Muffins, because you WILL make them on repeat. We have made these almost weekly for many years. All my babies have stood on little stools and tasted the batter, while “helping” me measure and stir. They still love to help and their favorite part is adding the honey (so they can lick their little fingers) and spooning the mixture into the muffin tin. I have learned to choose one child first to crack the egg, or there is mass fighting:)

I love this recipe because all you need is one bowl, one teaspoon, one cup measurer and a half cup measurer. So easy. It’s also gluten free and dairy free!

Growing up, my mom would mill her own wheat. She had a small mill and would literally grind her own wheat and make her own bread. She is the one who taught me about healthy eating. And while I loved that homemade bread, I have a son who doesn’t tolerate gluten well, and I am more of the type of person who likes to buy my wheat in a bag:) This recipe is adapted from an old recipe my mother used to make from the Bread Beckers- who were the forerunners in freshly milled wheat in your own home. This recipe can be made with whole wheat flour, but after many years of searching for a great gluten free all purpose flour- I have found that Bobs Red Mill in the blue bag is by far the best. I’ll leave an Amazon link here, but you can also find it at most grocery stores. The ingredients for this recipe are pretty simple!

I love to add two ripe bananas as well. If you are adding bananas, you can cut the honey in half. Bananas are SUCH a great way to sweeten recipes when baking. I rarely ever use real sugar when baking- honey, maple syrup, bananas are a much better option!

I love to buy lots of bananas and let them get nice and ripe. I’ll either use them for baking, or I peel and freeze them for smoothies or future baking! Just mash them up with a fork and throw them in.

I love this recipe because you just mix all the ingredients in one bowl. Who has time to separate wet and dry ingredients- or heaven forbid sift flour! Just add in whatever order you want- and stir! It also gives me a reason to use up that apple sauce in the pantry I keep pretending my kids will eat. Add chocolate chips or blueberries or anything you want at the end. We love to make mini muffins! I’ll also link my mini muffin tin here. It makes me feel like I can eat a lot more baby muffins and they’re just cute:) We use a mini ice cream scoop to add the batter to the muffin tin and my kids LOVE to help with this part.

Bake on 350 for about 10 minutes for mini muffins.

These muffins have become somewhat famous among our friends, and even our kids friends, and they never last in the house more than a day. I’ve had this recipe memorized for years and I can’t wait for this to be a repeat recipe at your house too! These are especially yummy if you are gluten free and really miss baked yumminess!

Repeat Muffin Recipe

*2 1/4 C Bobs Red Mill Gluten Free Flour (can also use whole wheat flour)

*1 tsp salt

*1 tsp baking soda

*1 tsp baking flour

*1/4 C olive oil

*1/4 C apple sauce (if you don't have apple sauce, use 1/2 cup oil)

*1 C Almond or Oat milk (you might have to add a little more liquid if batter gets too thick)

*1/2 C honey (cut in half if you add bananas)

*1 tsp vanilla

*1 egg

*1 Cup chocolate chips or blueberries (or whatever you want to add!)

*2 ripe bananas mashed up

Preheat Oven to 350. Grease muffin tin.

Mix wet and dry ingredients together in a mixing bowl. If you have tiny helpers, they especially love to crack the egg, and add the honey and the chocolate chips! Add Chocolate chips or blueberries last and mix.

Spoon, or use an ice cream scoop, to add mixture to the muffin tin.

Bake on 350 for about 10 minutes for mini muffins, 15-20 for larger muffins.

These muffins are very soft, and might need to cook a little longer if you add bananas. Let them cool, then watch them disappear!