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This will be your new go-to muffins recipe.
It was developed on one lazy afternoon as I realized I forgot to prepare an afternoon snack for my son’s pick up.
It’s easy, basic and most importantly delicious.
Also, i’m recently obsessed with these mini silicon cups and absolutely recommend that you get them too. Kids love it and it’s very convenient to bake with.
If you want to make the recipe using normal sized muffin pan, that’s also possible, just please notice the instructions below regarding baking time.
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recipe
Prep time
10 minutes
Bake time
15 minutes
Difficulty
Servings:
40Mini muffins
Ingredients
- 5.25 oz whole spelt flour
- 5.25 oz oat flour
- 1 tsp baking soda
- 0.5 tsp ground cinnamon
- 1 pinch salt
- 0.25 cup olive oil
- 2 tbsp apple sauce
- 0.75 cup organic soy milk
- 0.75 cup maple syrup
- 2 tbsp fresh lime juice
- 1 lime zest
- 1 cup frozen blueberries
- 2 tbsp whole oats (for topping)
- 2 pinches cane sugar and salt (for topping)
Instructions
- Preheat the oven to 340°F (170°C). Prepare a mini muffin tin with mini liners or lightly grease them.
- In a large mixing bowl, mix the dry ingredients together- the flour, oat flour, baking soda, the cinnamon and salt.
- In a separate mixing bowl, mix the wet ingredients- soy milk, maple syrup, oil, apple sauce, lime juice and zest.
- Add the wet mixture into the dry mixture and beat together just to combine.
- Add the blueberries and mix.
- Divide evenly among the muffin tins and top with some whole oats (option- add a pinch of salt and a pinch of cane sugar). Depending on your chosen tin size, you may have to use 2 pans.
- Place in the oven and bake for 15- 17 minutes (when using a mini muffins tin) or 20-25 minutes (when using a normal sized tin). The muffins are ready when a toothpick comes out dry.
- Remove from the oven and place on a cooling rack.
- Once cooled completely, store in an airtight container, or save in the freezer.
