I was making Samantha these pancakes for breakfast, but wanted to change it up/ do something easy in bulk. Muffins are easy and are even easier to make in bulk. I had a lot of blueberries and yogurt that needed to be used up, hence these bad boys.
Now I will warn ya; the reason they are called “toddler” muffins is due to lack of sugar. The original recipe calls for 1/2 cup, but I used 2 tablespoons and Samantha was a-okay. She doesn’t know the difference, but you might. There is plenty of sweetness from the blueberries and vanilla.
If you must, add the 1/2 cup of sugar. I assure you, you won’t miss it. You can also make this recipe vegan by using soy, almond or coconut yogurt in place of cow’s. These can be used as a quick breakfast or even a snack.
Enough chit chat… let’s bake!
Toddler Blueberry & Yogurt Muffins* [makes about 2 dozen mini muffins]
- 3/4 cup gluten free all purpose flour (I used this one)
- 1 cup oat flour (click here to make your own)
- 1/4 cup sugar (I used pure cane, feel free to use other)
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1 cup fresh blueberries
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup organic low fat/ full fat vanilla yogurt
- 1 large egg
- 2 heaping Tbsp of Natural Peanut Butter (or your choice nut butter)**
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
Preheat oven to 350 degrees.
In a bowl mix together first five [dry] ingredients until combined. Stir in blueberries until they are coated with the flour mixture. In a small bowl mix together the almond milk, yogurt, egg, peanut butter, cinnamon and vanilla extract.
Add this wet mixture to the dry and stir until combined. Be sure not to over mix or you’ll crush the blueberries. Place about 3 tablespoons of muffin mixture into a muffin pan then bake for about 14-16 minutes or until lightly golden.
Remove from oven and let cool for 5-10 minutes. These store great in the fridge for about a week and freeze well too!
Question: What’s your favorite quick and easy breakfast or snack to make in bulk?
**Feel free to nix the nut butter all together, but I find the fat is better for the muffin 😉
If it’s for a toddler, wouldn’t you want to use fattier ingredients? For brain development, they need more fat – not more sugar which I agree there – than us adults. Otherwise, I think this is a great recipe for adults to indulge in some muffins (cake for breakfast as I like to call it) without as much of the guilt from a typical muffin. 😉 And, I would sub out fattier ingredients (like oat, hemp or whole cow’s milk and, regular vanilla yogurt – CostCo has an amazing organic whole milk one right now) if making for my tot. What are your thoughts?
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Aweomse ideas! In terms of the yogurt its what I had on hand, hence I mention that in the beginning. I actually used some peanut butter and forgot to add it to the list! Thanks for the recommendations! 🙂
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I also used oat flour not wheat!
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