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.

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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!!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
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.
Recipe Notes

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

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