{Nourish} Mix and Match Morning Muffins

Mix and Match Morning MuffinsMornings are hectic in our house and I know I am not alone. The start of the school year has shaved an hour off our morning routine and let me tell you, I am feeling it. The thing that has suffered the most? Breakfast. My solution? Single serve cakes for everyone. And, while these taste utterly decadent and delicious you’ll be happy to know they are equally as nourishing and satisfying. These mix and match morning muffins have kept me semi-sane. Healthy, hearty and super yummy, they are easy to make and easy to customize to please your crowd. Plus, they are naturally gluten free, grain free and low in sugar. And, we LOVE them. You will too!


Baking with Almond Flour

Have you tired almond flour? I’m obsessed. I fell in love with almond flour a few years ago and never turned back. Rich in fiber and healthy fats, baking with almond flour is far more satisfying than a traditional refined flour. Almond flour is also really easy to use. If it wasn’t easy I wouldn’t use it. You know that, right? The naturally occurring fats in the flour keep the muffins really moist t00 (yes, I used the word). You can purchase almond flour in the baking section of most grocery stores. I prefer blanched almond flour as I find it’s a bit more mild in flavor as the skins have been removed.

One Bowl Batter

I am not a baker. I think we all know this by now. That is another reason I love these muffins. I don’t have to measure each ingredient exactly and I can mix the batter together in one bowl which means less of a mess. And the batter, it’s comprised of a few nourishing ingredients: eggs, real maple syrup, milk or milk alternative, almond flour, baking powder and that’s about it.

Mix and Match

The best part about this muffin batter is that it’s a blank canvas for toppings and add-ins. You can really make them your own. Hudson loves adding chocolate chips and I love adding seasonal fruit. The fix, we simply split the batter in half or thirds and everyone gets to create their own master piece. Here are a few of our favorite flavors:

  • Mini Chocolate Chips and Banana Puree
  • Orange Zest and Strawberries or Raspberries
  • Lemon Zest and Blueberries
  • Walnuts and Cinnamon

Add Some Crunch

Crunchy foods often seem to be more satisfying and I am all for that. Considering, we often add 1/4 cup of raw millet to the foundational batter. It bakes up beautifully with a little crunch and some added nutrition that the whole family will enjoy.

Make Ahead, Meal Prep

The muffin batter is a one-bowl beauty that only takes about 5 minutes to whip together. If you opt for muffins, they bake up in 20-25 minutes. You can even pour the batter into a loaf pan (though you can’t split up the batter to mix and match if you choose this option) and bake it for 35-40 minutes. Remember, bake time is hands-free cooking time so you can leave the kitchen and enjoy the downtime.

Store them in a cool, dry place (we use a storage container once they have cooled) and they will last 5-6 days. Freeze any extras for the following week.


Mix and Match Morning Muffins





Yield 12 muffins

A basic one-bowl almond flour muffin recipe with several mix and match options to make them your own.


2 Eggs

3/4 cup almond milk (or your milk of choice)

1/3 cup real maple syrup

1/2 teaspoon vanilla extract

2 1/2 cups almond flour (you can sub one cup for rolled oats to save money)

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1/4 cup raw millet (optional)

*see Notes for mix and match options


Pre-heat oven to 375

In a medium sized bowl, whisk together the eggs, milk, maple and vanilla.

Add the almond flour, baking powder and sea salt.

Stir together to form a batter.

Portion into a lined muffin tin filling each well 3/4 full.

Bake 20-25 minutes.

*if using a loaf pan: grease the pan, add the batter and bake for 35-40 minutes.


Mix and Match:

  • Banana Chocolate Chip: fold 1 banana (mashed) into the wet ingredients then 1/4 cup chocolate chips into the finished batter
  • Berry Muffins: add 1 teaspoon orange zest to the wet ingredients then fold 1 cup of berries into the finished batter
  • Blueberry Lemon: add 1 teaspoon lemon zest to the wet ingredients then fold 1 cup of blueberries into the finished batter


Gluten Free | Dairy Free | Mix and Match Morning Muffins for Busy School or Work Days


13 thoughts on “{Nourish} Mix and Match Morning Muffins

  1. Hi Katie,
    You gave me this recipe in Feb and I love it. More addins I have done…..
    1/4 c. cocoa powder with 1c fresh or frozen black cherries
    I cut out a little milk and add pumpkin, pecans, and pumpkin spice mix

    1. Hi Karen! Those additions sound DELICIOUS!! Love the chocolate cherry combo — so great! Glad to hear you’re enjoying the recipe and getting creative in the kitchen! Be well, Katie 🙂

  2. Hi Katie,
    I made these the other day and they were delicious. They will be a staple I’m sure. However I do have a question. I found them to be a little too sweet for my taste so next batch I am going to cut down on the maple syrup and only use 1/2 cup (or a little less than 1/2) instead of 2/3 cup. Would I need to make any other modifications do you think?? thank you so much for this blog! I love it and all the recipes!

    1. nope! we use 1/4 cup in our house and they are great. Most of my clients prefer them to be a bit more sweet but that was actually a typo–it’s supposed to say 1/3 cup. thanks for the feedback!

  3. Hi Katie,

    I too love making muffins for breakfast and as a treat. Just wondering, the ingredients in your recipe include 1 tsp baking powder and the instructions say 1 tsp. baking soda.
    I’m anxious to try the banana chocolate chip muffins first.
    Thanks for the recipe!

  4. These sound great, and with 4 children in the house, mixing and matching sounds like a perfect solution! But…we’ve got nut allergies around here, so almond milk and almond flour aren’t possible. What else can I do to feel like I’m providing my family with muffins that are on the healthier side? (Our allergies are peanuts and all tree nuts.) Thanks in advance.

    1. Try Oat Flour and regular milk. I haven’t tried this combination with the recipe provided but I am sure you can search oat flour muffin recipes and find a wealth of options. I’ll put this on my to-do list as well!

  5. Hi Katie,
    I made these yesterday with raspberries and we had them for breakfast this morning. They’re great!! Do you know the calorie count for 1 muffin? I just started using MyFitnessPal and I didn’t know how to log these today. Thanks!!

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