This recipe can be used for either sweet or savoury muffins.

For savoury muffins, eliminate the sugar and use a combination of any vegetable or herbs :  grated onion, grated carrot, chives, thyme, parsley, oregano, finely chopped capsicum, sweet corn, diced roast veg. etc.

Sweet muffins ideas: banana and choc chip; grated carrot, currants and cinnamon; apple and walnut; frozen raspberries, coconut and white chocolate; rhubarb and ginger.


  • 3 ½ cups plain flour (I use a combination of rice flour, quinoa flour, millet flour etc. the ½ cup, I sometimes make almond meal  or desiccated coconut instead of flour)
  • ¾ cup sugar
  • 4 teaspoons baking powder


  • 3 eggs
  • 2 cups of milk or water (almond milk, butter milk or water – if dairy-free preferred)
  • 1 cup of sunflower oil

Gently mix wet with dry, Add 2 cups of fruit or veg, avoiding overmixing.

Mixture will be rather sloppy but it does dry out during baking. Place in 12 muffin cases in muffin tray.  Bake 25 mins at 180 degrees.