Description
Craving the nostalgic taste of Little Bites blueberry mini muffins? Try making this copycat recipe at home! These easy healthier treats are perfect for a quick and tasty snack, made with gluten-free and vegan ingredients so everyone will love them. Kid-approved and easy to freeze, so feel free to double the batch!
Ingredients
Scale
- 1/4 cup (60g) avocado oil (or melted butter)
- 1/2 cup (70g) coconut sugar
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)*
- 1/2 cup (120g) nondairy milk
- 1 tsp vanilla extract
- 3/4 cup (93g) gluten-free all-purpose flour
- 2 tbsp (15g) coconut flour**
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup (140g) wild frozen blueberries***
Instructions
- Preheat the oven to 350°F, and generously spray a 12 cavity mini muffin pan with nonstick spray.
- Defrost the frozen blueberries (60-90 seconds in the microwave). Rinse them well in a colander, then spread out on a paper towel lined plate and place another towel on top. Allow them to rest at least 10 minutes to remove excess moisture (this will prevent your batter from turning purple!)
- In a mixing bowl, whisk together the oil, sugar, vanilla, prepared flax egg, and nondairy milk.
- Add the flours, baking powder, cinnamon, and salt. Whisk to form a thick batter.
- Gently fold in the blueberries.
- Use a cookie scoop to divide evenly amongst the 12 mini muffins.
- Bake for 20-23 minutes at 350°F.
- Cool 10 minutes in the pan, then flip onto a cooling rack to cool completely.
- Store an air-tight container, preferably in the refrigerator, for up to a week. Or freeze for longer storage.
Notes
*Or 1 chicken’s egg.
**Or 1/4 cup more gluten-free all-purpose flour. The coconut flour will give the muffins a lighter, fluffier texture so I recommend using it if you have it!
***You can use fresh berries, but smaller is better since the muffins themselves are so small. You could also use dried or freeze dried berries.
Keywords: gluten free, vegan, healthy, kids, snacks, little bites, copycat, dairy free, baking, easy