For the Muffins:

1 ½ cups whole wheat flour (or all-purpose flour)

1 teaspoon baking powder

1 tablespoon sugar (or natural sweetener like honey or maple syrup)

1 large egg

1 cup milk (dairy or non-dairy alternatives like almond milk)

2 tablespoons melted butter or vegetable oil

1 teaspoon vanilla extract

Optional: ¼ cup mini chocolate chips, blueberries, or sliced bananas

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with muffin liners.
In a bowl, whisk together the flour, baking powder, and sugar until evenly combined.
In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in optional mix-ins like mini chocolate chips, blueberries, or sliced bananas.
Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Let them cool before serving.

For a gluten-free version, substitute the flour with a gluten-free flour blend.

Add protein powder or Greek yogurt to the batter for a protein boost.

To reduce sugar, substitute with mashed bananas or applesauce for sweetness.

Add grated veggies like zucchini or carrots for a healthy twist.

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.