These mini muffins combine oats, applesauce, almond milk, and fresh blueberries. The recipe makes 28.
Ingredients
- ⅔ cup white flour
- ¼ cup white sugar
- 1 tablespoon brown sugar
- 1½ teaspoons baking powder
- ½ cup oats
- ½ cup almond milk
- 2 tablespoons applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, preferably small
- Cooking spray
Instructions
- Preheat the oven to 350°F. Coat 28 cavities in mini muffin pans with cooking spray.
- Mix the flour, white sugar, brown sugar, baking powder, and oats in a bowl.
- Add the almond milk, applesauce, egg, and vanilla. Mix until combined.
- Gently fold in the blueberries, avoiding too many berries in any one muffin.
- Fill the prepared cavities almost to the top.
- Bake for 14–16 minutes, until the centers contain no wet batter and reach 160°F (71°C).
Yield
Makes 28 mini muffins.
Storage
Keep cooled muffins in an airtight container in the refrigerator and use within 4 days.
