I feel like I am constantly making mini muffins for my toddler’s mini hands. It’s just that they are so easy to control portion size and make taking snacks out on the run a breeze. So I’m forever trying out new combinations based on what fruit is in season and what I have in the fridge and pantry. So here is another variation of my mini muffins, these ones were a big hit with adults too as I made them when visitors came over. All the kids loved them so they passed the test of the toughest crowd!
If you end up with leftovers (as if!) then you can freeze these for an easy lunch box addition.
1 ½ cups plain spelt flour (or regular plain flour)
½ cup almond meal
1 tsp baking powder
1/3 cup pure maple syrup
1 tsp vanilla extract
¼ cup oil
1/3 cup milk (use almond milk for dairy free)
1 cup blueberries (approx 120g)
Preheat oven to 170 C.
Place eggs, maple syrup and oil into a standing mixer and whisk on high for 2 min.
Add remaining ingredients (except blueberries) and mix on medium speed until well combined.
Fold in the blueberries.
Add mixture to greased mini muffin tins and bake for 15-20 minutes until lightly browned.