These healthy mini muffins are perfect grab-and-go snack for you (and your kids)!!
SERVING SIZE: 48 mini muffins (more like 40 when you eat the dough because it was so freaking good haha)
THE RECIPE:
Preheat oven to 350 degrees.
In a large bowl, mix together the mashed bananas, egg, Greek yogurt (or applesauce), nut butter, coconut sugar, and vanilla. Combine until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until all the dry pockets are combined, but don’t over mix!
Gently toss in the blueberries and combine. To prevent the blueberries from turning the muffins purple (which mine did, I know!) you can coat the blueberries in a touch of flour before tossing them in the batter!
Grease a mini muffin pan or line with mini muffin papers. I actually use a silicon muffin tray to prevent sticking so I don’t need muffin papers. Divide the batter into the muffin pan, filling each cup until about 3/4 full.
Bake for 12 minutes (if they’re mini sized) or until a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes. Transfer to a rack to cool completely. Enjoy!
Healthified Blueberry Mini Muffins
Ingredients
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 medium ripe bananas mashed
- 1 large egg
- 1/3 cup Greek yogurt (you can do applesauce here to keep it dairy free)
- 1/4 cup nut butter of your choice
- 1/3 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup blueberries I did frozen since they’re smaller
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together the mashed bananas, egg, Greek yogurt (or applesauce), nut butter, coconut sugar, and vanilla. Combine until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until all the dry pockets are combined, but don’t over mix!
- Grease a mini muffin pan or line with mini muffin papers. I use a silicone muffin tray to prevent sticking, so I don't use papers.
- Gently mix in the blueberries and combine. To prevent the batter from turning purple, you can lightly coat the blueberries in flour if you wish!
- Divide the batter into the muffin pan, filling until about 3/4 full.
- Bake for 12 minutes (if they're mini sized) or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes. Transfer to a rack to cool completely. Enjoy!
