Freezer Friendly Apple Vanilla and Blueberry Mini Muffins
These blueberry mini muffins are freezer friendly and kid approved. A great little grab and go snack in the summer months
Servings: 24 muffins
Calories: 57kcal
Ingredients
- 1 cup white whole wheat all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoon unsalted butter melted and cooled
- ½ cup pure maple syrup
- 1 large egg beaten
- 1 teaspoon vanilla extract
- ½ cup unsweetened applesauce
- ½ cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F
- Coat a mini muffin pan with nonstick cooking spray (I use fractionated coconut oil)
- Combine the dry ingredients (the flour, cinnamon, salt, and baking soda) in a large mixing bowl and whisk until thoroughly combined
- In a second bowl, combine the wet ingredients (the butter, maple syrup, egg, applesauce and vanilla extract)
- Add the wet ingredients to the dry and stir until just combined
- Add the blueberries and stir until just combined
- Fill each muffin cup in the pan to about ¾ full and bake for about 15 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Notes
Storing
Store in an airtight container lined with paper towels to absorb any moisture. They should be stored at room temperature for up to 4 days.
Freezing
Store in a single layer in a freezer-friendly container for up to 3 months.
Thaw at room temperature or gently reheat in a microwave.
Nutrition
Calories: 57kcal | Carbohydrates: 8.7g | Protein: 1g | Fat: 2.1g | Saturated Fat: 1.2g | Cholesterol: 13mg | Sodium: 79mg | Fiber: 0.6g | Sugar: 4.6g