Today we have a very special guest post for you. A friend recently started an amazing cooking blog, and wow, her photos and food are AMAZING. I will let her tell you more about herself…
Hey everyone! My name is Chelsea and I blog over at Chelsea’s Messy Apron.
I focus on healthier recipes at my site. I make comfort meals lighter and I work to make eating healthy as simple as possible.
However, I don’t just post recipes like a detox quinoa salad, vegetarian sweet and sour stir fry, and crockpot red potato soup – I have plenty of desserts too. Because I believe that eating healthy is all about moderation.
I’m excited to be visiting Travel, Parent, Eat with a skinnier version of blueberry muffins today. They have very little added sugar and focus on fresh ingredients like blueberries, honey, and whole wheat flour.
The great news is you can hardly tell these muffins are a “healthy” version. They are incredibly flavorful and soft – just like a good muffin should be.
Okay, first, did you guys see the name of this recipe?! Skinny mini muffins. Puny right? I thought the name was pretty clever since they are miniature and a skinny mini type snack.
Ahem. Anyways. Back on topic.
So let’s talk about these muffins for one quick second.
First, let’s discuss health for a minute. They are chock-full of good nutrients thanks to the fresh blueberries and unsweetened applesauce. These muffins are made with whole wheat flour, they substitute honey instead of white sugar, and do not contain any oils or butter.
Also, these muffins make for a great go-to breakfast option.
Mornings can get hectic and I know I love it when I have breakfast already made and ready to go. If you are making this batch just for one or two people, the muffins freeze great and they can be thawed out the night before for a breakfast the next morning.
So, you may be asking, why the miniature form? Well, I tend to really love mini foods. You’ll see all kinds of miniature versions of desserts and snacks if you follow along on my blog.
But one of the reasons I decided to have these muffins be miniature was to have a more intense flavor burst from the sugar-free jam that is in the inside of these muffins.
Basically the muffin tin gets filled up 3/4ths the way full, a tiny bit of jam goes next, and then the rest of the tin is filled with more batter. Don’t worry; these muffins don’t rise too high so you’ll want to fill up the tin pretty full.
A couple other tips for these muffins: first, learn from me! Do not use muffin liners, because the muffin batter will stick to the liners and make it almost impossible to separate cleanly. Just spray your muffin tin with nonstick spray and that will do the trick!
And a second tip, make sure to not over mix your batter. Over stirring or mixing muffin batter is a common mistake made which results in very dense and hard muffins. Over mixing will make you lose the fluffiness of what a muffin should taste like. When mixing the wet and dry ingredients, stir them only until just combined.
I hope you enjoy these muffins and I’d love to have you visit me on instagram, facebook, twitter, and/or pinterest. Also, make sure to enter in my current giveaway – $400 paypal cash to the lucky winner!
(Skinny) Mini Blueberry Muffins
Author: Chelsea Lords
Prep time: 8 mins
Cook time: 15 mins
Total time: 23 mins
- 3/4 cup white whole wheat flour
- 1/2 cup white flour (or substitute all white whole wheat flour)
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
- 2 tbsp. honey
- 3 tbsp. unsweetened applesauce
- 1/4 cup brown sugar, lightly packed
- 2 tbsp. blueberry or plain yogurt
- 1 large egg white (save yolk for another recipe or discard)
- 1/4 cup unsweetened almond milk, or sub another milk of choice
- 3/4 cup fresh blueberries
- 1/4 cup sugar-free blueberry jam
- Preheat the oven to 350 degrees F. Spray a mini muffin tin with nonstick spray. Do not use muffin liners.
- Combine the flours, baking soda, salt, and cinnamon in a medium-sized bowl. Stir and set aside.
- In another medium sized bowl, combine the honey, applesauce, brown sugar, yogurt, and egg white. Stir until completely combined and slowly pour the wet ingredients into the dry ingredients. It will be very thick. Add the milk and continue to gently mix the ingredients together. The milk will help to thin out the batter, but it will still be a bit thick. Gently fold in the blueberries. Do not overmix the batter or the muffins will be dense.
- Fill the mini muffin cups about 3/4 the way full and then put in 1/4-1/2 tsp. of jam inside the batter. Cover the jam completely with the batter.
- Once all the muffin tins are filled, add a few blueberries on the top of the muffins.
- Bake for 14-15 minutes or until lightly browned on top.
- Remove and let cool.
- Store in an airtight container (they do not need to be refrigerated) for up to 4 days and then freeze any leftovers.
Thanks Chelsea! It is so fun to have guest posters. If you want to guest post, let us know at travelparenteat @ gmail (dot) com. And don’t forget to check out her blog, follow her on the FB and Insta! You won’t regret it, this girl is going places.