Healthy Mini Blueberry Muffins
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.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
Instructions
- 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!