Description

Use this recipe formula to make better-for-you mini muffins with all different types of fruit, veggies and nut butters!

Ingredients

Scale

Basic mini-muffin formula:

3/4 cup whole wheat pastry flour
1/2 cup golden flaxseed meal
1/2 cup all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/3 cup canola oil
1/3 cup fairlife Superkids 2% milk
1 cup grated vegetables (like carrots or zucchini) or 1 cup chopped fruit (fresh or frozen)
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together pastry flour, flaxseed, all-purpose flour, brown sugar, baking powder and salt. Set aside.
In another bowl, whisk together eggs, oil, fairlife Superkids milk, vegetables or fruit and vanilla.
Pour wet ingredients into bowl with dry ingredients. Mix with spatula until just incorporated.
Spray a 24 cup mini-muffin tin with cooking spray or use mini cupcake liners.
Spoon batter evenly into each cup.
Bake for about 18-20 minutes or until muffins test clean.
Remove from oven and cool on wire rack for 10 minutes. Carefully remove muffins from tin and cool completely.

Notes

Other mini muffin variations:
Chocolate Cherry – add 1 cup pitted cherries, chopped (can be frozen) + 2 tablespoons unsweetened cocoa powder + use fairlife Superkids chocolate milk instead
Blueberry Lemon – add 1 cup frozen wild blueberries + zest from one lemon
Apple Carrot – add 1/3 cup applesauce instead of oil + 1 cup grated carrots
Vanilla Zucchini – add 1 cup grated zucchini + an extra 1/2 teaspoon vanilla extract
Peanut Butter & Strawberry – add 6 tablespoons peanut butter + 1 cup chopped strawberries