Our son starts preschool this week, which means I’ve got to mom up and start making snacks and lunches. I don’t plan on being some sort of super mom who prepares intricate bento boxes with pandas made out of cheese wheels and olives, but I do hope to serve my son healthy foods. Ok, I admit, we did buy fruit snacks and granola bars during our epic Costco run yesterday. I’m not perfect!
Here’s a recipe I came up with for healthy mini muffins. Apples, dried apricots, wheat bran — who cares what’s in it as long as it’s mini?
Apple Apricot Bran Mini Muffins
Makes about 48 mini muffins or 24 regular muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1.5 cups wheat bran
- 1.25 teaspoons baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups of milk + 1 Tablespoon apple cider vinegar
- 1/4 cup molasses
- 1/4 cup honey
- 1 egg
- 3 tablespoons coconut oil, melted
- 1 cup finely chopped apples, peeled
- 1/2 cup finely chopped dried apricots
Preheat oven to 350 degrees F. Grease a mini muffin tin.
In a large mixing bowl, combine the flours, bran, baking soda, sugar, salt and cinnamon.
In a one-quart liquid measuring cup combine the milk, vinegar, molasses, honey, egg and coconut oil.
Pour the wet ingredients into the mixing bowl. The mixture should be like thick pancake batter. Stir in the apples and apricots. Spoon batter into muffin tins. Bake for 13 minutes or until a toothpick comes out clean. Let cool on a drying rack.
Store in an airtight container or freeze and defrost as needed.