Bakery-Style Blueberry Apple Mini Muffins

These muffins are hands-down one of our favorite breakfasts.

Not only are they kid and freezer-friendly, they’re downright delicious! Our family loves to eat them for breakfast with a side of eggs, as a quick bite on a busy day, or as a pre-workout snack!

The sweet blueberries perfectly complement the hints of vanilla, apple, and cinnamon. Think baked oatmeal meets bakery style muffins! You’ll be whipping these up weekly and loving them, guilt-free!!

Freezer-Friendly

These muffins are extremely freezer-friendly and make a great grab-and-go snack! Simply pull a muffin out of the freezer, thaw in the fridge overnight, and ENJOY!!!

Why make muffins from scratch?

When it comes to baked goods, we are big proponents of from-scratch, as opposed to box mixes. 

Packaged versions are generally made with refined sugar, refined flour, hydrogenated fats, additives, preservatives, artificial colors, and flavoring. These heavily processed ingredients not only contribute to weight gain, they’re void of nutrients and have been linked to depression, diabetes, ADHD disorder, and cancer. 

Outside of these muffins being easy to make and packed full of flavor, they’re made with FfL-friendly, REAL food ingredients.

Print Recipe

Bakery-Style Blueberry Apple Mini Muffins

These muffins are hands-down one of our favorite snacks. Not only are they kid and freezer-friendly, they're downright delicious! Our family loves to eat them for breakfast with a side of eggs, as a quick bite on a busy day or as a pre-workout snack! The sweet blueberries perfectly complement the hints of vanilla, apple and cinnamon. Think baked oatmeal meets bakery style muffins! You'll be whipping these up weekly and loving them, guilt-free!!

Course

Breakfast, Desserts, Freezer-Friendly, Gluten-Free, Healthy Snacks, Kid-Friendly & Fun

Prep Time

5 minutes

Cook Time

30 minutes

Servings

muffins

Ingredients

• 1/2 cup milk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats
• 1 tablespoon oat flour
• 3/4 cup blueberries
• 3/4 cup apple , diced
• 1/4 cup coconut palm sugar
• 2 & 1/2 teaspoons cinnamon
• 1/4 teaspoon Himalayan pink salt
• 3/4 teaspoon baking powder
• 2 tablespoons virgin coconut oil

Course Breakfast, Desserts, Freezer-Friendly, Gluten-Free, Healthy Snacks, Kid-Friendly & Fun Prep Time 5 minutes Cook Time 30 minutes Servings muffins Ingredients 1/2 cup milk 2 eggs 1 teaspoon pure vanilla extract 2 cups rolled oats 1 tablespoon oat flour 3/4 cup blueberries 3/4 cup apple , diced 1/4 cup coconut palm sugar 2 & 1/2 teaspoons cinnamon 1/4 teaspoon Himalayan pink salt 3/4 teaspoon baking powder 2 tablespoons virgin coconut oil

Instructions

1. Preheat oven to 350 degrees and line or coat muffin tray oil. (We typically use coconut oil.)
2. Place milk, eggs and vanilla in a medium-size mixing bowl and beat with fork. Add all remaining ingredients to mixing bowl, except coconut oil, and stir until just combined (about 6-8 times).
3. In a small glass dish, melt coconut oil and add to mixing bowl. Fold in ingredients with a large spoon until evenly combined.
4. Use a spoon to distribute mixture into muffin tins. Bake in oven for 30 minutes. Once cooled, store in fridge or freezer in airtight container.
5. 
6. 

Recipe Notes

Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.

Share this Recipe