These Healthy Mini Blueberry Muffins aren’t just toddler-approved they’re mom and dad-approved too! This versatile recipe has vegan and non-vegan options that are low in sugar and gluten-free.
Sugar-Free Mini Blueberry Muffins
Both bananas and blueberries are low on the glycemic index (low in sugar) but are naturally sweet in flavour, which means that these mini muffins are perfect for toddlers. They’re also sweet enough that older kids (or parents) will enjoy them too!
Gluten-Free Blueberry Muffins
These mini blueberry muffins are made with almond and oat flour, making them gluten-free and more filling than your traditional muffin. My family likes to top these muffins with a bit of nut butter to make them even more filling and delicious!
How to Make Mini Blueberry Muffins Vegan
I’ve tested these muffins with regular eggs, flax eggs and chia eggs, all work well, so feel free to use what you have on hand or whichever option fits your lifestyle!
How to make a flax or chia egg
1 tbsp ground flax or chia + 3 tbsp water = 1 egg
Combine the flax/chia with water and let sit for 5-10 minutes.
I like to grind my flaxseed in my coffee grinder or Vitamix.
How to store your flax and chia seeds
Flaxseeds tend to go bad quickly, I only grind a small amount (about a 1/3 cup) at a time and store it in an air-tight container in the fridge. Store whole flax seeds in an air-tight bag in the freezer and replenish the smaller jar your keep in the fridge as needed.
I like to keep chia seeds in an air-tight bag in the fridge.
Delicious + Nutritious
Ingredients for Making Healthy Mini Blueberry Muffins
Banana — Bananas are low in sugar while still being sweet (especially ripe bananas), they’re high in potassium, vitamin B6 + C, and are a good source of fibre.
Eggs (or vegan eggs) — These muffins can be made with chicken eggs or a vegan egg, like flax or chia. Flax or chia eggs are a good option if you eat a plant-based diet or are looking for more fibre and antioxidants. If you’re craving more of a traditional muffin texture, then chicken eggs will be your go-to for this recipe.
Apple sauce — Adds sweetness and moisture to these muffins.
Frozen wild blueberries — I like to use wild blueberries in this recipe because they’re smaller than regular blueberries and are perfect for mini muffins. This antioxidant-rich berry is high in vitamin C, K, and manganese.
Almond flour — Almonds are a great source of healthy fats, fibre, protein, magnesium and vitamin E. Almond flour is a great gluten-free option.
Oat flour — I love oats, they’re so humble yet amazing in so many ways. Oats are richer in carbs, fibre, protein and healthy fats than most other grains. They also contain many vital vitamins and minerals making them one of the most nutrient-dense foods, especially for a plant-based/vegan diet. And don’t forget that oat flour is easy to make and gluten-free!
Cinnamon — Not only does cinnamon add warmth to these muffins, but it’s also a fantastic anti-inflammatory and antioxidant.
Healthy Mini Blueberry Muffins
- 2 ripe bananas mashed
- 2 eggs of your choice chia, flax or chicken
- 1/4 cup apple sauce
- 1 tsp vanilla extract
- 1/2 cup frozen wild blueberries
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- Preheat oven to 350 degrees F + prepare a mini muffin tray.
- In a large bowl, mash the banana with a fork, then add the remaining wet ingredients, except the blueberries.
- Combine the dry ingredients in a medium-sized mixing bowl and stir to combine.
- Add the dry ingredients into the bowl with the wet ingredients and mix until combined.
- Fold in the frozen blueberries.
- Fill each muffin tin 3/4 of the way full and bake for 15 to 20 mins or until a toothpick comes out clean when inserted into the middle of one of the muffins.
- Cool, top with nut butter + enjoy!