Healthy Blueberry Muffins
This recipe for Healthy Blueberry Muffins are delicious and nutritious! The addition of oat bran flakes gives the muffins a bit more fiber without lacking taste.
Now that my son has started to eat “real solids” and not just baby food, I have been doing my best to feed him as healthy as possible. I refuse to buy pre packaged junk for him (if I do buy pre packaged I read ingredients so I know what I’m buying) so lately I have been experimenting with a lot of baking. I recently made him Healthy Toddler Muffins, it’s a recipe has been quite popular on The Bewitchin’ Kitchen and they’re delicious. It was a relief to find out that Carter liked them so I wanted to broaden my muffin skills and came up with a recipe for healthy blueberry muffins.
Blueberries seem to be on sale every week here on the North Coast here in British Columbia, not that I’m complaining. Anytime I can get fruit for as cheap as possible, I’m laughing. I picked up a few pounds of blueberries the other day and a couple of bananas and went to work. Most blueberry muffin recipes seem to be cake like: they contain a lot of oil, sugar and unnecessary junk. All the recipes I Googled made me cringe, even the “healthy” ones. I took some of the best, mashed them together and added a few of my own touches. I’m not saying this recipe is perfectly healthy, but it’s a start. Personally, I don’t want to feel guilty for having a muffin for breakfast. Muffins shouldn’t be a dessert, especially if they’re for breakfast or a snack for a toddler.
This particular recipe is made with a mini muffin tin (makes 36), but that’s mostly because I lost my regular tins in the move. If you’re using a regular muffin tin, bake a little longer. Keep checking on them.
Healthy Blueberry Muffins
Healthy Blueberry Muffins
Ingredients
- 1 1/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup oat bran flakes
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsweetened apple sauce
- 1/4 cup sugar
- 2 eggs
- 2 bananas mashed
- 1/3 cup skim milk or almond/coconut
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 375.
- Whisk together the first five ingredients.
- In a larger mixing bowl (the one that you're going be using for your stand mixer) combine the applesauce and sugar. You will then add your eggs in, one at a time.
- In a small bowl mashed your bananas and add the milk and vanilla.
- At this point, while your mixer is on, you will begin to add the dry ingredients and the banana mixture a little bit at a time (alternating). Combine and fold in berries.
- Spray muffin tin with nonstick butter flavored spray.
- Bake 18-20 minutes or until fork comes out clean.
Nutrition
Bonus: Each mini muffin is 43 calories! Just enough to satisfy a craving and not enough to blow your whole day.
What’s your favorite kind of muffin?
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These were delicious! My toddler [and all other family members] loved them. He devours muffins, so I made the following substitutions to make these gluten free. Sometimes substitutions can go awry, but they turned out great so I thought I would share!
1 1/4 C spelt flour
1/2 C gluten free flour
1/4 Oat Flour
1/2 tsp Himalayan salt
1/4 C Coconut sugar (no refined sugars)
1/3 C almond milk
All other ingredients as originally written. Thanks for the delicious recipe, the bananas and applesauce really make these great!
Thanks for your version Lauren 🙂
What are oat bran flakes? Is this cereal?
Hey Meredith,
They’re in the baking aisle 🙂
I’m always down for blueberry muffins! This looks delicious. I can’t wait to surprise the kiddos with them. Thanks for sharing your recipe with us at Merry Monday this week!