Te Mini Blueberry Muffins are low-calorie, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar for a quick and easy kid snack.
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Mini Blueberry Muffins
Te Mini Blueberry Muffins are low-calorie, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar for a quick and easy kid snack.
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Porcje: 36 mini muffinki
Kalorie: 59.8 kcal
Skład
- 2 kubki Self rising flour - (notatka 1)
- ⅔ kubek Cukier trzcinowy nierafinowany - (notatka 2)
- ¾ kubki Mleko migdałowe - (notatka 3)
- ⅓ kubek Oliwa z oliwek o łagodnym smaku - (notatka 4)
- 1 ½ kubki Dzikie borówki - świeże lub mrożone (uwaga 5)
Opcjonalnie – zalecane dla uzyskania dodatkowych smaków
- 1 łyżeczka Ekstrakt waniliowy
- 1 łyżeczka Cynamon
- ½ łyżeczka Sól
Instrukcje
- Preheat the oven to 350°F (180°C). Line three 12-mini holes muffin trays with mini muffin paper liners. Slightly spray with oil. Set aside.
- In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract, if used. Set aside.
- Use a rubber spatula to stir in self-rising flour, sugar, salt, and cinnamon, if desired.
- Wymieszaj wszystkie składniki za pomocą gumowej szpatułki, aż powstanie gładkie ciasto.
- Fold in the wild blueberries, fresh or frozen, and stir until just combined.
- Divide the batter evenly into the 36 mini muffins.
- Bake the three 12-hole mini muffin pans on the center rack of your oven, one pan just under the middle rack, one just over, for 20-25 minutes at 350°F (180°C), rotating pans levels after 7 and 14 minutes. Bake until all the mini muffins are golden brown and a pick inserted in the center comes out clean.
- If you can fit only one pan in the center rack of your oven, keep the remaining batter at room temperature until the first batch is baked. Then, bake the remaining batter following the same instructions.
- Let the mini muffins cool down on a rack at room temperature for 30 minutes before eating.
Komentarz
Uwagi 1: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour, in which you must stir 3 teaspoons of baking powder. For a gluten-free option, use my konwerter bezglutenowyale nie zapomnij o proszku do pieczenia.
Uwagi 2: Any crystal sugar can be used, like white sugar, brown sugar, coconut sugar, or unrefined cane sugar. You can’t use maple syrup as the texture of the muffins will be dense.
Uwagi 3: Any milk, like oat milk, soy milk, or coconut milk, works as well.
Uwagi 4: Any low-flavor oil or melted plant-based butter can be used.
Uwagi 5: Use mini blueberries to ensure a great ratio of batter to fruit. They are often called wild blueberries in the shop. You can use fresh or frozen blueberries; you don’t need to thaw them before adding them to the batter.
Dyski: Store the mini muffins for up to 4 days in the fridge in an airtight container or freeze them for up to 1 month in Ziploc bags. Thaw 1 hour before eating at room temperature.
Wyposażenie
Odżywianie
serwowania: 1mini muffin | Kalorie: 59.8kcal | Węglowodany: 9.7g | Białko: 0.9g | Gruby: 2.2g | Tłuszcz nasycony: 0.3g | Tłuszcz wielonienasycony: 0.3g | Tłuszcze jednonienasycone: 1.5g | Sód: 39.3mg | Potas: 13.3mg | Fiber: 0.4g | Cukier: 4.4g | Witamina A: 3.6IU | Witamina C: 0.6mg | Wapń: 8.3mg | Żelazo: 0.1mg | Magnez: 2.2mg | Fosfor: 7.5mg | Cynk: 0.1mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
You only need 5 base ingredients to make these muffins, plus a couple of optional add-ins. Here’s how to pick them.
- Mąka samorosnąca – This flour already contains a leavening agent, which helps the muffins rise. If you only have all-purpose flour, you can use 2 cups and add 3 teaspoons of baking powder. You can also use whole wheat flour. For a gluten-free option, use my konwerter bezglutenowyale nie zapomnij o proszku do pieczenia.
- Cukier trzcinowy nierafinowany – This sweetens the muffins. Any crystal sugar, like white sugar, brown sugar, or coconut sugar will also work. Avoid liquid sweeteners like maple syrup, as they can make the muffins dense.
- Mleko migdałowe – This adds moisture to the batter. Oat milk, soy milk, or coconut milk are also fine.
- Oliwa z oliwek Light – It provides moisture and tenderness. Any low-flavor oil or melted plant-based butter can be used instead.
- Dzikie borówki – These add a burst of fruity flavor. Using mini blueberries (often labeled as wild blueberries) ensures a good balance of fruit to batter. You can use them fresh or frozen without thawing.
You can then incorporate the following optional add-ins
- Ekstrakt waniliowy – It enhances the overall flavor of the muffins.
- Cynamon – This spice adds a warm note.
- Sól – A pinch of salt can help balance the sweetness and enhance other flavors.
How to Make Mini Blueberry Muffins
These muffins are super-simple to make in just a few minutes. Here’s how in pictures.
Wymieszaj wszystkie składniki w dużej misce.
Stir the batter with a spatula until well combined.
Transfer the batter to 3 mini muffin pans lined with paper liners.
Bake the three 12-hole mini muffin pans for 20-25 minutes at 350°F (180°C), rotating pans levels after 7 and 14 minutes.
Porady Carine dotyczące pieczenia
Pozwólcie, że podzielę się z wami kilkoma wskazówkami, jak przygotować idealne muffinki.
- Small Blueberries Preferred – Using small wild blueberries in mini muffins provides a better ratio of batter to fruit compared to larger berries.
- Regular Muffin Pan Option – If you don’t have mini muffin pans, you can bake this recipe in a standard 12-hole muffin pan. You might have to increase the baking time by a few minutes to make sure they’re baked properly.
- Wholewheat Flour Variation – You can substitute self-rising flour with wholewheat flour and add 4 teaspoons of baking powder for a boost of fiber and a more filling muffin.
- Zamiana smaków – Try replacing some of the blueberries with finely chopped nuts like walnuts or almonds, or unsweetened shredded coconut, to create different flavor variations.
what about avocado oil?
You can, but avocado oil has a strong flavor that not everyone loves in sweet baked goods.
Can monkfruit be used alone?
No, pure monk fruit is 1000 times sweeter than sugar you can’t bake with it. But, if what you are referring too is blend of erythritol and monk fruit, those can be used as a 1:1 ratio swap to crystal sweetener like sugar
Dzięki
Can Stevia be used instead of the sugars mentioned?
Pure stevia no, but Monk fruit stevia blend that states being a 1:1 swap to sugar yes!