Healthy Muffins
Easy, healthy and delicious - A win for the whole family
These muffins are so easy to make. I’m sure I am not the only toddler mom who spends way too much on berries and this is a great way to use up them up before they go bad. My recipe is below, but feel free to improvise and substitute with whichever berries you have on hand.
Ingredients:
🥣 Servings: 12 large muffins
⏳ Prep Time: 10 minutes
🔥 Cook Time: 15 minutes
1 Cup All-purpose or Almond flour
1 Cup Rolled Oats
1 Egg
1/4 Cup Non-dairy Milk
1/3 Cup Honey or Maple Syrup
2 Ripe Bananas
1/2 Cup Shredded Carrot
1/2 Cup Blueberries
1/2 Cup Blackberries
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Vanilla Extract
How to Make:
Preheat the oven to 350°F. Line a muffin tray with cupcake liners or use these non-toxic silicon muffin trays.
In a large bowl, whisk the wet ingredients (mashed banana, egg, milk, honey, grated carrots and vanilla extract)
Add in flour, oats, baking powder and soda, cinnamon and mix.
Lastly, add in your berries and mix well. You want the berries to break apart and soak into the mix.
Optional: cover the bowl and leave the batter in the fridge overnight for extra doughy muffins
Fill the muffin tray with batter and bake for 20 minutes.
Bonus Tips:
✅ For an extra doughy muffin, leave the batter in the fridge overnight. This was a happy accident I discovered, as they ended up coming out much less dry and gooey.
✅ You can freeze these for up to 3 months. To serve, microwave for 1 minute. Serve with yogurt for a healthy, quick and easy breakfast on busy mornings!
✅ I like to add blackberries because they come apart easily and are extra juicy, which adds to the gooeyness of the final batter. But you can sub with any berries.
