Super Duper Fruity Mini Muffins

I'm always on a quest to make nutritious and delicious snacks for my 11-month old son. Snacks that aren't junky, ones that we can eat together as a family and feel good about. Commercially prepared muffins seem healthy but eating one of those gigantor muffins for breakfast is basically like consuming a giant piece of birthday cake. Besides all of the sugar that they contain, there are always a ton of ingredients that I don't recognize and that's never a good thing. I created these muffins so that I could have freezable snack or quick breakfast on-hand when we are running out the door. 

What makes these muffins SUPER DUPER is the inclusion of Kefir (you can use plain yogurt too) wheat germ  and ground flax seeds. Kefir is an amazing probiotic which you've heard me rave about before. Flax and wheat germ are wonderful additions to any baked good because both are great sources of essential vitamins, minerals and healthy fats. Make your next breakfast SUPER DUPER by sprinkling some wheat germ or ground flax seeds onto yogurt or on top of oatmeal. Just remember that both contain healthy fats and fats can go rancid quickly if not kept in the refrigerator. 

Mini but Mighty Fruity Muffins

Makes 32 mini muffins or 16 regular sized muffins

3/4c Whole Wheat Flour

3/4c White Flour

2 tsp baking soda

1 tsp salt

1 tbsp cinnamon

1/4c wheat germ

2 tbsps ground flax seeds

1 egg

1 c yogurt (I used whole milk Kefir)

1/2c agave syrup

1/2 stick butter, melted

1 large banana, mashed

1 large apple, peeled and shredded

Preheat oven to 350 degrees.

Line a mini muffin tin (or regular muffin tin) with paper liners. 

In a large bowl, whisk together the whole wheat flour, white flour, baking soda, salt, cinnamon, wheat germ and ground flax seeds until combined.

In another large bowl whisk together egg, yogurt, melter butter,  mashed banana, shredded apple, and agave syrup until well combined. 

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not over-mix, batter will seem thick and slightly lumpy due to the banana and apple.

If using a mini muffin tin, fill each muffin cup with 1 heaping teaspoon of batter.

If using a regular sized muffin tin, fill each muffin cup with a heaping tablespoon of batter.

Bake for 15 minutes if using mini muffin tin and 25 minutes if using regular muffin tin or until a toothpick inserted in the center comes out clean.

Enjoy!

FREEZING TIP:

Make sure muffins are completely cooled. wrap each muffin individually in a piece of aluminum foil and store muffins all together in a large freezer storage bag. Pop it in your purse or diaper bag and in 10 minutes it will be thawed and ready for munchin'.

SWAP OUT:

Use pear instead of apple.