Homemade Master Muffin Mix Recipe
This homemade master muffin mix recipe can make breakfast fast and easy, while still being healthy!
Muffins can be worse than donuts. I saw my kids eat an entire muffin, from a store that shall not be named, at a church campout last weekend. The muffin in question; 690 calories, 48 grams of sugar, and 32 grams of fat! And they had no trouble eating the entire thing! I have always loved muffins though, so I knew there could be a better way. Sometimes the best thing for a busy morning is pre-made muffins. But this is how we make them better.
- 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.
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.
I printed some Avery labels (because I’m no designer myself, and the labels are super easy!) for my jar.
After you have your mix, make your muffins! We simply use 2 1/3 cup of muffin mix with 1 egg and 1 cup of milk. Then, to flavor them, you can use two methods.
1) If you want all the muffins the same, mix the extra ingredients into your muffin mix! All of it. 
2) If you want a variety of muffins, simple top your muffins with your desired fruit or spices!
3) Then bake at 400 degrees. For mini muffins we bake for 10-12 minutes. For large muffins, we bake for 20-22 minutes.
The flavor possibilities are endless. The ones I have pictured here, but also peach, almond poppyseed, cinnamon crumble, chocolate, and so many more! Be creative!
Below we’ve listed some ideas for you!
Muffins Mix-ins
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Cinnamon CranberryAdd 3/4 cup dried cranberries, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. |
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Spiced ApricotAdd 3/4 cup dried apricots, 1 teaspoon of cinnamon |
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Banana NutAdd 2 medium bananas, sliced, 1/2 cup walnuts, and 1 teaspoon cinnamon |
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RaspberryAdd 1 cup raspberries. |
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Pumpkin Chocolate ChipAdd 1/2 cup pumpkin puree (canned pumpkin) and 1/2 cup chocolate chips. |
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Apple PieAdd 1 medium apple, sliced thinly and chopped plus 1 teaspoon cinnamon. Sprinkle cinnamon sugar on top. |
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Peanut ButterAdd 1/2 cup creamy peanut butter. |
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StrawberryAdd 1 cup sliced or chopped strawberries. |
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Toasted CoconutAdd 3/4 cup shredded coconut. |
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PlainDon’t add anything! Slice in half and make a sandwich! |
Homemade Master Muffin Mix Recipe
Ingredients
- 12 standard cupcake liners
- 8 cup flour, whole wheat
- 1/2 cup coconut sugar
- 5 1/2 tablespoon baking powder
- 3 teaspoon salt
- 1 cup coconut oil
Instructions
- Mix together dry ingredients. Use a pastry blender to cut in the solid coconut oil until well incorporated (same as you would with shortening).
- Store your mix at or below room temperature (any warmer and the coconut oil will become soft and liquid. If you live in a very warm climate, storing in the fridge is probably best). Makes about 10 cups of mix.
- When you are ready to make muffins:
- Preheat oven 400°F. Place liners into muffin pan.
- Mix 2 1/3 cup muffin mix together with 1 cup milk and 1 egg, slightly beaten.
- Add any mix-ins per this chart. (Note: what is included as “optional” in this recipe is what is called for in the current meal plan. For March 12th, your add ins are cranberries, nutmeg and cinnamon).
- Scoop batter into prepared muffin cups, and bake for 20-22 minutes.
Nutrition
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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This is great, thanks! I usually try to make oat/banana muffins if I have bananas that are starting to brown but this is great to have on hand! Any substitute for the coconut oil?
Nicole- I liked the coconut oil, because it can be solid at room temperature (like shortening does for us). I’m not sure if there is another fat that can do this… I’ll think about it though!
I can’t wait to try this! My little man loves muffins and I’m always looking for new recipes. Is there a substitute for the sugar?
Hi, I’m allergic to all coconut products. Is this anything I can use to replace the coconut sugar and coconut oil?
Thanks
Angela
How long does this mix last in the cupboard?
@caroline, I wouldn’t keep it longer than 3-4 weeks. If you do, store it in the fridge, and you can keep it for 3-4 months.
do I have to use coconut sugar & oil or can I use granulated sugar & Crisco shortening blocks
Michelle, You can absolutely use shortening and regular sugar, as the original recipe had both of those. I changed it to coconut oil and coconut sugar to make it healthier.
That really sound great and easy… I was asking about coconut oil also… What abt adding any substitute later with liquid ingredients?? And if so how much will it be??
There definitely could be @roodi, although I haven’t experimented with it that way. If you try something, let us know!
Hello. This looks great! How much of each ingredient for the base do I need to use for just one batch?
Becca- Does the second part of the recipe widget answer that? Or is your question different? When you are ready to make muffins, use:
2 1/3 cup muffin mix
1 cup milk
1 egg, beaten
Add any mixins per the chart above. Scoop into mini muffin pan (makes 24 muffins) or regular muffin pan, makes 12. Bake at 400 degrees for 10-12 minutes (mini) 20-22 minutes (large).
No my question is how much of each ingredient will yield 2 1/3 cups of the mix total? I only want to make enough for one batch. Does your recipe make like 8 batches? So I should just use 1/8 of each ingredient? Something like that?
Sorry! I get it Becca. You could probably just use a standard muffin recipe for one batch, but the entire mix makes about 4 1/2 batches worth of muffins!
I’m trying to figure out nutritional information. How many batches of muffins will the mix make?
Marci- 10 cups for the mix, so about 4 1/2 batches worth of muffins
I might have to experiment with adding coco powder-my 4 year old is on a chocolate muffin kick (chocolate muffin with spinach! He isn’t crazy about mixing it in but doesn’t protest when eating).
I love this, but most of my family is allergic to cocoanut, is there a good alternative for those parts in this recipe??
Gloria- you could use organic turbinado sugar and for the fat- I’d choose organic lard, and then store it in the fridge.
Do you by chance have the calorie and sugar content of this recipe?
Thanks!
How many batches of muffins will this make?
Thanks!
@Sara- the master mix is about 10 cups, so 4 1/2 approximately batches of muffins.
Hey plz do tell the measurements if v have to make just one batch..as in the whole wheat flour,b.powder,butter required for one batch(12muffins)
@anam- if you are going to do that, I would just follow a standard muffin recipe, rather than make the mix! We like this one https://www.superhealthykids.com/carrot-muffins/
Do you happen to have a calorie count for just a plain muffin?
Hi Rachel we haven’t analyzed this recipe. However, you can do it at nutritiondata.self.com. Thanks!
Would stevia work? How much would you suggest? I can’t get coconut sugar in Spain, sounds nice!
@sarah- I’ haven’t baked with stevia before. If you have replaced it for regular sugar in other recipes, it would most likely work!
What is the nutritional value for the plain muffin when made with the coconut sugar, in particular: carb and sugar levels. For diabetics – would I be able to use Stevia or Splenda? Substitute some of the whole wheat flour with maybe almond flour? Need to cut down carb levels. Thanks.
Hi vivian – we haven’t analyzed this recipe. However, you can do it at nutritiondata.self.com. Thanks!
Hi! I love this recipe- can’t wait to try it!! Do you have a printable available for the label?
Shannon- I just printed it straight from the Avery website. It’s SUPER EASY!! You’ll love it http://www.avery.com/avery/en_us/Templates-&-Software
Can you use coconut or almond flour? If so, would you use the same amount?
Hi Kari- I’m actually not good with flour substitutions. I haven’t tried it before.
Love the add in ideas you posted. Can you suggest one with shredded carrots or zucchini, how much of it?
If I were to make multiple batches at a time, could I freeze them? Has anyone tried freezing the muffins? Thanks!
definitely! We freeze muffins after they are cooked all the time!
We tried this last night, and the blueberry muffins turned out super dry. Any tips on where I might have gone wrong?
We did use coconut milk bc of a dairy allergy, but I’ve never had issues subbing that before. Scratching my head here.
You could cut back a bit on the flour. I’m not sure how altitude truly affects baked goods, but we tend to use 1/4 cup extra at high altitude (of which I am!)
Amy, thanks for the recipe. We tried banana, blueberries and they turn out good. the chocolate chip and plain were really dry. We made the master so will have another 3 more small batches to go. is there anything we can add to add some moisture to the mix beside reducing the flour (we are in the east coast)? thanks
Yes! I’m high altitude (Utah) so all our baked goods do have extra flour, usually by about 1/4 cup. If you reduce your dry ingredients slightly, you should like them better!
Love this idea! So perfect for a quick mix! Thank you!
I don’t have a pastry blender, can I just mix it by hand?
I’d use the back of a fork, Shannon!
Made this for the first time today and the kids thought it was great! We ended up doing 1/2 blueberry and the other half cranberry/cinnamon. The cranberry ones were a little more dry (which I expected with using dried fruit) but the ones using fresh blueberries were perfect. For fun, I also added a few spoonfuls of plain yogurt to my milk and eggs. Was a bit unsure about 1/2c of sugar for the whole mix but I would never have noticed compared to other recipes that called for nearly that much sugar just for 1 or 2 dozen. This is going to become a staple in our home!
Awesome! Glad you liked it Pamela!
Not sure if my mix already went bad, but made blueberry muffins and it had a strong coconut aftertaste (a weird one). My kids ate the muffins and I was like ugh. Do you think it’s time to toss? Not sure when I made it haha I’m bad.
That’s possible! Depending on your humidity and temperature, this might be best kept in the fridge!
Just tried the mix I was so excited to get started. Not sure what happened but they came out like solid lumps of cooked dough. The large ones with cranberries are just edible but the 50 minis I have to throw out. I followed to a t even with add ins so no idea what I could have done. Any thoughts. I’m so dissapointed
Gluten free homemade master muffin mix would be wonderful? Any indeas?
I live in Honolulu, Hawaii. Could I still keep this muffin mix out at room temp? Coconut oil does not solidify here. Its always liquified. Thank you!
If you make this, I would store the mix in the fridge!
Hi.
If I skip coconut oil from the dry mixture then how much do I have to put in one batch. I live in hot climate and putting the mixture inside is not an option because refrigerator is small. ?
Hi Amy,
I’d like to make your big batch muffin mix, but I need to use a different fat. Could I mix the dry ingredients together and then when I mix in the wet use butter or olive oil? Also, I think it would be about 2/3 of a cup, if I did my math right.. what do you think?
Thanks!
I do think that would work great, and yeah, I’d just add enough until the dough is the texture you like for muffins.
hi there,
this muffin mix can it be separated into 2 1/3 cups as mentioned and frozen in separate bags, if so how long can it stay in the freezer.
thanks
You can keep it in the freezer for up to about 6 months.
Thank you!! I have looking for a homemade muffin recipe that used whole wheat flour. I have always used the muffin mix from https://shop.kodiakcakes.com/collections/muffins, but as i’m sure you know, buying muffin mix all the time can be expensive. I also love the idea of adding a few different toppings instead of just using one for the whole batch. Can’t wait to try them out!
Hi
Made this with canola oil instead of coconut. They turned out beautifully. Used a bit of vanilla extract a cup of raspberries and 1/3 cup white chocolate chips for the dozen muffins.
Sounds delicious! Thanks for sharing!