The sugarless breakfast muffin that all kids (well at least 2 out of 3 of Cat’s kids) love! Cat made this recipe yesterday - it’s a new one she found online but naturally she tweaked it a bit - and the kids gave it a 10/10 (except for Coco, who would have preferred chocolate chips over blueberries but, details…) Check it out below!
Ps. you can add whatever you want to the muffin batter. The original recipe (below) splits the batter into four so you can make a fun mix of muffins that hopefully everyone will enjoy!
And ps. (again) - the value of this recipe is 3 WW SmartPoints.
• 1 1/3 cups white whole wheat flour (also called golden wholegrain flour) or any flour
• 3/4 cup old fashioned rolled oats (jumbo rolled oats)
• 3 tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 tablespoon ground flax seeds (milled flax seeds) optional
• 1/2 small apple sauce cup
• 2 medium eggs
• 3/4 cup whole milk
• 1/4 cup unsalted butter – melted
— APPLE CINNAMON (enough for 1/4 of the muffin batter)
• 1/2 small apple – chopped into tiny pieces
• 1/4 teaspoon cinnamon
— BLUEBERRIES (enough for 1/4 of the muffin batter)
• 1 handful blueberries (blueberries vary in size, but aim for about 2-3 blueberries in each muffin)
— CARROT AND RAISIN (enough for 1/4 of the muffin batter)
• 1/4 medium carrot – grated
• 1 tablespoon raisins
— CHOCOLATE CHIP (enough for 1/4 of the muffin batter)
• 2 tablespoons dark chocolate chips
Preheat the oven to 375°F / 190°C. Grease or line a 24-hole mini muffin tin.
In a medium bowl, mix together the flour, oats, brown sugar, baking powder, flax seeds and the apple sauce.
In a small bowl, beat the eggs. Beat in the milk and butter.
Pour the egg mixture into the batter, and fold together. Be careful not to over mix!
Split the muffin batter evenly between 4 bowls. In each bowl, gently mix in the mix-in ingredient. You can switch up the recipe to make 1, 2, 3 or 4 varieties, just make sure you adjust the amount of mix-in as required.
Using a cookie scoop, evenly distribute the batter into the mini muffin tin, filling each muffin cup about 3/4 full. For each variety, you should be able to get 6 mini muffins.
Bake for 10 minutes, or until cooked in the middle (aka a toothpick inserted into the center of the muffin will come out clean). Remove from the oven and allow to cool slightly before transferring to a cooling rack.
That’s it, that’s all! We hope ALL of your kids love them 😉