The cutest little fluffy and soft blueberry muffins inspired by Little Bites.
Can I make these muffins gluten-free?
I have not tested a gluten-free version of these muffins, but a gluten-free 1-1 all-purpose flour may work.
Can I make these vegan?
Yes! Just substitute the butter with vegan butter, greek yogurt with plain non-dairy yogurt, milk with non-dairy milk, and egg with 1 flax egg (1 tbsp flax seed meal + 2 tbsp water).
Can I make these into regular sized muffins?
Yes! You might just need to bake them for a bit longer.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Healthier Mini Little Bites Blueberry Muffins
The cutest little fluffy and soft blueberry muffins inspired by Little Bites.
Servings 24 mini muffins
Ingredients
- 1 medium ripe banana, mashed
- ½ cup plain greek yogurt
- â…“ cup maple syrup
- ¼ cup unsalted butter, melted
- ¼ cup milk
- 2 tbsp coconut sugar
- 1 large egg
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ¾ cup whole wheat white flour
- ¼ cup oat flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup frozen wild blueberries
Instructions
- Preheat oven to 350°F. Line a mini muffin tin with mini muffin liners.
- In a large mixing bowl, whisk together mashed banana, greek yogurt, maple syrup, butter, milk, sugar, egg, vinegar, and vanilla until combined. Add flours, cornstarch, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a smooth batter forms. Fold in blueberries.Â
- Fill each muffin liner mostly full with batter. Bake for 12-13 minutes until toothpick inserted comes out mostly clean (a few moist crumbs is ok).
- Allow muffins to cool in the tin for 5 minutes before carefully transferring to a wire cooling rack.
