Identifying healthier foods that your family deserves,
and your kids will love!
Identifying healthier foods that your family deserves,
and your kids will love!
"My kids loved these for breakfast served with a side of blueberry yogurt!" (Carolina, mother of 2) This recipe is also Kid Kritics Approved! "It was magical. Only royalty can eat it… Like the taste – tastes creamy.” (Kid Kritics)
375 degrees F
Mixing bowl and muffin pan
10 minutes
20-25 minutes
10 to 12 muffins
1 cup all purpose flour
1 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
In large bowl mix together both flours, baking powder and salt.1 cup applesauce
1/4 cup milk
1 large egg (cage-free if possible), beaten
1/4 cup canola oil (non-GMO)
Make a well in the center of the dry mix and pour in applesauce, mik and canola oil. Gently stir until just moistened. Don't over-stir or the texture could be tough!1/2 cup Dried Wild Blueberries, by Wyman's of Maine
Gently fold in the blueberries. Line muffin pan with paper cups and fill each cup about 3/4 full. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Add 1/4 cup of walnuts for some omega-3 and fatty acids and protein, which will be a perfect treat for breakfast. Use gluten-free baking mix instead of flour to make this recipe gluten-free. Replace cow's milk with unsweetened almond milk or coconut milk for those with dairy sensitivities. If you have coconut oil, try that instead of canola oil for coconut blueberry muffins! Add cinnamon or pumpkin pie spice for extra nutrients and a little spice!
Visit the co-branded pages of our featured manufacturers:
Breakfast
Lunch
Snacks
Dinner
Comments
No comments have been posted yet! Be the first and add your comment below!