Mini Love Muffins (gluten free, dairy free)

by Natalie on January 3, 2014

muffinhand

I have finally created a healthy muffin that tastes amazing. For all of you muffin lovers out there, you know how frustrating it can be to try a new “healthy” muffin recipe, only to find out that its dry and crumbly or hard as a rock. I promise that this recipe delivers.

The other best part about these muffins is that everyone else loves them too, including my 1 year old daughter!

babymuffin

I like having muffins around to grab as a healthy snack or to serve with a weekend brunch. The problem is that most muffin recipes are more like cupcakes – loaded with sugar. My recipe does not contain any white sugar and only a very small amount of honey. They are also free of flour.

I decided to call them “love muffins” because they are made with some very heart healthy foods including apple, oats, and chia seed. These foods are high in soluble fiber, the type of fiber that can reduce bad cholesterol.

Though these muffins are not quick to whip up in the kitchen (what muffin recipe is anyways), they will work great if you make them on the weekend and take them with you as a snack. These are a great replacement for someone who craves cookies, bagels, and other nutrient empty carbs.

Mini Love Muffins

makes 36 mini muffins

Ingredients

  • 2 cups oats, ground in blender or food processor to fine consistency (gluten free if necessary)
  • 2 teaspoons baking powder (gluten free if necessary)
  • 1/4 teaspoon baking soda
  • 2 tablespoons chia seed
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 3/4 cup unsweetened almond milk
  • 2 whole eggs
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • 2 bananas mashed
  • 2 apples peeled, cored and pureed in food processor or blender (or alternately, grated)

Directions

1. Preheat oven to 350 degrees F. Combine all dry ingredients in a medium bowl. Combine all wet ingredients in a medium bowl. Add wet ingredients to dry ingredients. Stir until just combined.

2. Scoop batter into a greased mini muffin tin. Bake for 15 minutes or until toothpick comes out clean.

Notes

  • You can use a regular sized muffin pan for this recipe. Just increase cooking time. An estimate would be 30 minutes, but you may want to do the knife test at 20 or 25. I have never made them in a big muffin tin, so I am not sure of the exact time.
  • You could add chopped walnuts or unsweetened coconut flakes to the batter if you like chunky muffins.

Enjoy!

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Sarah January 19, 2014 at 11:21 am

Tested these as a preschool snack for the toddler, and while they are good, I imagine that if I do use them again it will be with some tweaks. They came out like baked oatmeal, definitely moist, but I might add 1/2 cup of gluten free flour and maybe 1/2t of xanthan gum to give it more of a standard muffin texure. I also think the recipe would benefit from 1/4-1/2tsp salt and double the honey (and my banana was pretty ripe, as well as using a very sweet apple). Raisins might be a nice addition over extra sweetener as well. Thanks for the recipe!

Natalie January 29, 2014 at 4:46 pm

I appreciate your comment, but the whole point of this recipe is to deviate from the “standard muffin” by not using flour or excess sweetener. I do agree with the salt however, and will be adding that to the recipe.

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