Ingredients:
Vanilla Greek Yogurt
Nut Milk
Date Syrup (or honey/maple syrup)
Coconut Oil
Egg
Vanilla Extract
Fashioned Oats
Flour
Baking Soda
Cinnamon
Baking Powder
Salt
Blueberries
Simple and Healthy Mini Blueberry Muffins Recipe
These mini blueberry muffins are perfect to prep for an on-the-go breakfast or snack. They are dairy-free, gluten-free, and refined sugar-free. Yet, they taste just as good as the “real deal.” I love to pack these healthy mini blueberry muffins for my breakfast when I go into the office. They are so easy to eat while I am driving in (I promise I am not recommending eating and driving, as that is very dangerous).
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Ingredients
- 1 c vanilla Greek yogurt dairy free is desired
- ¼ c nut milk
- ¼ c date syrup or honey/maple syrup
- 2 tbsp melted coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1 c old fashioned oats
- ¾ c flour gf is desired
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 1 c blueberries, I prefer fresh
Instructions
- In a small bowl combine yogurt, milk, syrup, oil, egg & vanilla extract
- In a separate large bowl, combine oats, flour, baking soda, cinnamon, baking powder, & salt
- Fold in the dry with the wet ingredients
- Toss blueberries with 1 tbsp flour.
- Fold blueberries into the batter.
- Add about 1 tbsp of the batter into the mini muffin pan
- Bake at 375 for 10 mins & enjoy
- Allow to cool for 10 minutes the transfer to a wire rack
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months.
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