Recipe: SeedChange “choose your own adventure” muffins

April 23, 2020

These yummy homemade muffins are quick and healthy, using ingredients you likely have on hand. You can create your own combinations of flavours, using frozen, fresh, canned or dry fruit, and even some vegetables! Once you find your favourites, you won’t miss the muffins you used to get on the go.

These muffins are also an easy project for young or inexperienced bakers. Consider making a double or triple batch, and freezing the muffins in an airtight container up to three months. That way, you’ll always have a perfect snack or light breakfast on hand!

SeedChange “choose your own adventure” muffins

Makes 12 standard muffins

  • 1 ½ cup quick oats
  • 1 cup all-purpose flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup oil
  • 1 cup milk
  • 1 egg
  • ⅓ to ½ cup white or brown sugar
  • A flavoring combination of your choice

Suggested flavourings

Blueberry peach
1 cup chopped peaches (frozen, canned or fresh)
¼ cup frozen or fresh blueberries
1 tsp of vanilla

Chocolate banana
2 mashed overripe bananas
½ cup chocolate chips
1 tsp of vanilla

Cranberry orange
½ cups dried cranberries
½ cup orange juice
Zest of one orange

Carrot cake
1 cup grated carrot
¼ cup currants, raisins, walnuts or pecans
¼ cup water
1 tsp cinnamon

Zucchini chocolate
1 cup grated zucchini (with skin)
½ cup chocolate chips
1 tsp cinnamon
1 tsp vanilla

Pumpkin spice
1 cup canned or frozen pumpkin purée
½ cup pepitas, chocolate chips or nuts
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg

Cheddar and apple
1 large or 2 small apples, peeled and diced
1 cup old cheddar, shredded


  1. Preheat your oven to 350 ℉
  2. Place 12 muffin liners in a standard muffin tin, or butter each muffin cup generously**.
  3. In a medium sized bowl, mix the oats, flour, baking powder, baking soda and salt.
  4. In a separate large bowl, whisk the oil, milk, egg and sugar.
  5. Mix in your chosen flavourings.
  6. Lightly mix the dry ingredients into the wet ones. Stop as soon as the flour is blended in.
  7. Spoon the dough evenly into the muffin pan.
  8. Bake for 25 minutes, or until the edges of each muffin are browned and a knife inserted in the centre of a muffin comes out clean.

*For added nutrition, you can replace ¼ cup flour with ¼ cup of ground flaxseed.

** If you don’t have a standard 12 muffin tin, you can use a 24 mini muffin tin, an eight inch square baking dish, or two loaf pans, and adjust your baking time accordingly. Mini muffins will be ready sooner, but loaves made in loaf pans or a baking dish will take a few minutes longer.