Archive for June 8, 2017

Wholesome Muffin Mix (with recipes)

Hello Friends!

I know…I’ve been MIA for a while…sorry! We’ve had so much going on lately it’s been CRAZY! (and a little overwhelming!) 

Today I’m sharing a recipe with you for Wholesome Muffin Mix and recipes to go along with it. This mix is versatile because you can change around the flours and sugars used. If you’d rather, you can use whole wheat flour instead of spelt flour or if you only have all-purpose flour on hand, you can use all of that type flour. (It just won’t be as “wholesome”.) You can also experiment with different fruits and/or nuts in your muffins to your taste.

Since I was in a hurry, I only have pics of the blueberry muffins for you. But, the steps are the same with the other muffin recipes.

I’m sure you’ll love these as much as we do!

Happy Cooking! 🙂


Whisking together all the muffin mix ingredients. I love the different colors and textures.

Putting the muffin mix into a large bowl.

Putting the eggs and almond milk into a bowl to whisk together with the vanilla.

I had added the melted coconut oil to the egg and almond milk but forgot it would become solid again…that’s why the directions say to melt it and set it aside. Maybe I’ll remember next time! 🙂

Mixing the batter just til it beginning to get incorporated. If it’s mixed too much, the muffins will be “tough”.

Getting ready to fold in the blueberries.

I like to use my ice cream scoop with a lever…it makes the muffins pretty much the same size. It’s so easy…and less messy too!

The yummy finished product! These muffins freeze well too. (Use within 3-4 months for best quality.)

Wholesome Muffin Mix

4 Cups All-Purpose Flour

1 Cup Spelt Flour (or whole wheat)

1 Cup Oatmeal (I used quick oats)

3 1/2 Tbls Baking Powder

1/2 Cup Sugar

1/2 Cup Date Sugar (or regular sugar)

3 1/2 tsp Salt

Place all ingredients in a very large bowl and whisk to mix thoroughly. Use mix to make different muffin variations. (Recipes follow)

Blueberry Muffins

3 Cups Wholesome Muffin Mix

2 Eggs

1 Cup Almond Milk

1/4 Cup Coconut Oil, melted

1 1/2 tsp Vanilla

3/4 Cup Fresh Blueberries

Preheat oven to 400°F. Spray 12-cup muffin pan with non-stick cooking spray.

Pour the muffin mix into a large bowl; set aside. 

Melt the coconut oil over low heat or in the microwave 15 seconds at a time til melted; set aside.

In a small bowl, whisk together the eggs, almond milk and vanilla.

Add all the liquid ingredients to the muffin mix. Stir just til combined. (Batter will still have lumps.) Fold in the blueberries. 

Divide batter into the 12 cups of your muffin pan. (I like to use an ice cream scoop that has a lever. It simplifies this task and makes for more uniform muffins.)

Bake muffins at 400°F for 18-20 minutes or til muffins are light golden brown and tops spring back when lightly touched.

Remove from oven and allow muffins to cool slightly in the pan, approximately 5 minutes. Remove muffins from pan to a wire rack to cool completely.



**Apple Walnut Muffins: Same as Blueberry Muffin recipe, except omit blueberries and add 1/4 cup brown sugar, 1 apple (peeled, cored & chopped) and 1/2 cup chopped walnuts. Bake as directed in recipe above.

**Strawberries & Cream Muffins: Same as Blueberry Muffin recipe, except omit blueberries and add 1/4 cup brown sugar and 1 (heaping) cup chopped strawberries. Also, in place of the 1 cup almond milk, use 1/2 cup almond milk and 1/2 cup heavy cream. Bake as directed in recipe above. 


©Renee Norris 2017

All rights reserved. 

#healthy #wholesome #muffinmix #muffins #flour #speltflour #oatmeal #sugar #datesugar #almondmilk #coconutoil #blueberries #apples #strawberries #nuts #cream #yummygoodness