"These mini muffins are a great option for busy school day mornings. They are an easy breakfast to eat on the way to the bus stop, or as a morning school day snack. Blueberry muffins are a delicious and easy-to-make treat that can be enjoyed on their own or shared with friends and family. With this recipe, you can create a batch of 24 mini muffins in under an hour,"
"Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth. Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin."
Yields 24 mini blueberry muffins using whole wheat flour, quick-cooking oats, whole milk, vegetable oil, sugar-free applesauce, honey, Greek yogurt, vanilla, and one egg. Mix dry and wet ingredients separately, combine in two additions, fold in blueberries and oats, then spoon a heaping tablespoon of batter into each prepared mini muffin cup and sprinkle raw sugar on top. Bake at 425°F for 10–12 minutes, rotate pan halfway for even baking, cool in pan five minutes, then transfer to a wire rack to cool completely. If using frozen blueberries, thaw and pat dry before folding in.
Read at Alternative Medicine Magazine
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