These delicious muffins are an excellent treat for the little one in your life. I make these muffins on repeat and they’re always a hit with my toddler! They’re perfect for breakfast or a snack, and can easily be taken on the go.
I have made this recipe so many times and each time I make them, my son gets so excited! He’s ready to gobble them up right away. In addition to them being a hit with kids, they’re a great snack for busy moms or for your spouse to bring to work with them. I originally found the recipe here, but have modified it slightly over time, so the version I’m sharing with you is the exact recipe I follow for perfect muffins every time.
When I’m feeding my little boy, I feel like I’m constantly checking the ingredient labels on food at the grocery store. It seems like everything is made with refined white sugar, seed oils, and tons of preservatives. I try to avoid ingredients I’m not totally sure about as much and possible and limit my son’s intake of unnaturally-occurring sugar.
Basically I want to give him the best start to life and exposure to yummy, healthy, homemade foods.
That’s why I love making these healthy, kid-approved blueberry raspberry muffins! Although they do have sugar in them, it’s limited to maple syrup and apple sauce. I feel more comfortable since those are natural sources of sugar. Easy healthy muffin recipes can be hard to come by, so make sure to bookmark this one for later!
Easy & Healthy Blueberry Raspberry Muffins
A delicious spin on a classic treat. Perfect for the whole family!
I love making these healthy, kid-approved blueberry raspberry muffins! Although they do have sugar in them, it’s limited to maple syrup and apple sauce. I feel more comfortable since those are natural sources of sugar. Easy healthy muffin recipes can be hard to come by, so make sure to bookmark this one for later!
- How to Store and Freeze
- To store: Store them in an airtight container placed in a cool dry place for 3-4 days.
- To freeze: Bake and cool muffins completely. Then arrange them in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
- To reheat: Thaw on a counter for a few hours. Warm up in the oven at 350 F or microwave for 30 seconds for that freshly baked experience.
Ingredients
2 large eggs
1 cup applesauce unsweetened
1/2 cup maple syrup
1/3 cup avocado oil
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/3 cups organic all purpose flour plus 1 tablespoon for dusting
1 cup blueberries fresh or frozen
1/2 cup raspberries fresh or frozen
Directions
- Preheat oven to 425 degrees F and line muffin tin with parchment paper muffin liners or use silicone muffin pan.
- In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix.
- In a small bowl, toss blueberries & raspberries with 1 tablespoon flour, add to the batter and give a few stirs.
- Using large ice cream scoop, fill 12 openings of a muffin pan with batter. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let muffins cool for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy
You can totally customize the fruit that you add to these muffins which can also make them really versatile.
I’d love to know if you ended up trying them out. Like I said, these are a staple in my household now.
Enjoy, and be sure to leave a comment! 🙂
Simple Little Moments 
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