3 in 1 Muffins
Say hello to versatility with these delightful 3 in 1 Muffins, a single recipe that lets you whip up three different flavors in just one bake! Perfect for indecisive snackers or picky eaters, this muffin trio offers chocolate chip, blueberry, and banana nut varieties—all made from the same easy-to-follow base batter. With just 15 minutes of prep time, this recipe is a lifesaver for busy mornings or last-minute gatherings. Customize each muffin batch with your favorite add-ins, from ripe bananas and juicy blueberries to melty chocolate chips and crunchy walnuts. Whether enjoyed warm out of the oven or saved for later, these moist and fluffy muffins are a crowd-pleasing treat that’s as fun to make as it is to eat! Great for meal prep or brunch spreads, they’re the perfect combination of flavor, convenience, and creativity.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cups milk
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chocolate chips (optional)
- 0.75 cups blueberries (fresh or frozen, optional)
- 2 ripe bananas (mashed, optional)
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly into three smaller bowls if you want to make three different muffin flavors (about 1 cup of batter per bowl).
For chocolate chip muffins, gently fold 3/4 cup of chocolate chips into one portion of the batter.
For blueberry muffins, gently fold 3/4 cup of blueberries into the second portion of the batter.
For banana nut muffins, mash 2 ripe bananas and fold them into the third portion of the batter along with 1/2 cup of chopped walnuts.
Scoop the different batters into the muffin cups, filling them about 2/3 full. You can make 4 muffins per flavor or divide the flavors based on your preference.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your 3 in 1 muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 23.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
