Healthy Toddler Muffins that are refined sugar free.
Ingredients
- 140 grams (1 cup) plain flour or all purpose flour
- 105 grams (3/4 cup) wholemeal flour or whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract, optional
- 2 large eggs
- 80 ml (1/3 cup) grapeseed oil (see notes)
- 80 ml (1/3 cup) maple syrup
- 240 ml (1 cup) full fat buttermilk OR full fat Greek yogurt
- 125 grams (1 cup) fresh blueberries or frozen blueberries (do not thaw)
- A handful of chocolate chips, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease a 12-hole muffin pan well with butter or spray lightly with oil.
- In a large mixing bowl, add flours, baking powder and cinnamon whisk briefly.
- In a separate medium-sized bowl, add vanilla, eggs, oil, maple syrup and buttermilk and whisk briefly just to break up the egg yolks.
- Make a well in the middle of your dry ingredients, add the wet ingredients. Very gently stir together by hand.
- Add blueberries and chocolate chips, if using. Gently fold until the muffin mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out muffin batter into your prepared pan. Bake 17-18 minutes or until muffins are golden brown and spring back lightly to the touch.
- Â Leave muffins on a wire rack to cool completely.Â
Notes
Grapeseed oil: You can use any kind of flavourless oil you prefer in this recipe. I like to use grapeseed oil in my baked goods.
Buttermilk: I tested this recipe multiple times and found that buttermilk yielded the best results for a light and tender muffin. However, full fat Greek yogurt or natural yogurt also works really well. You can use whatever you have on hand.
Dairy-free: For a dairy-free muffin, use unsweetened almond milk and add an extra 1/2 teaspoon baking powder (2 and 1/2 teaspoons total).
Blueberries: I usually make these using frozen blueberries which work well. Don’t thaw them before folding them into the muffin batter, just add them frozen. You could also use fresh blueberries. Or you can use other mix-in’s like raspberries.Â
Chocolate chips: I dont always add chocolate chips, but they do work nicely as a special treat! Even if you just add a couple of top of each muffin before baking. You can find sugar free chocolate chips at most supermarkets or online.Â
Storage: Muffins are best eaten on the day they are made. After we eat a few, I wrap the leftovers straight away in plastic wrap and store them in an airtight container in the freezer. To defrost, you can simply leave them at room temperature or I prefer to microwave them for 15-20 seconds until warm.Â
Mini muffins:Â You can use this recipe to make mini muffins. You’ll just need to adjust the cooking time. Mini muffins typically cook in around 12-14 minutes.Â
