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–+ servings

Healthified Blueberry Mini Muffins

These healthy mini muffins are perfect grab-and-go breakfasts, snacks for you (and your kids), or pre-workout bites!
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Total Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 48 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!
Keyword Almond Butter, Blueberry, Muffin
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