The theme of school lunches this week was: mini muffins. I made mini beet muffins on our Monday holiday and once the kids gobbled them up, I had to make another batch of mini muffins. They were quite dubious when they saw me grating a beet to add to the muffins, but they ended up loving these loaded with goodness…
Chocolate Beet Apple Banana Oat Mini Muffins
- 1-1/2 tbsp. ground flax mixed with 4 tbsp. water
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 mashed ripe banana
- 1/2 cup grated apple (about 1 small apple)
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1-1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cupunsweetened almond milk
- 1 heaping cup (packed) grated beet
- 2/3 cup old-fashioned rolled oats
- 1/4 cup almond meal
- 1/4 cup cocoa powder
- 1 cup + 2 tbsp white whole wheat flour or all purpose flour
- 1/3 cup chocolate chips
Preheat oven to 375˚ degrees F. Spray mini muffin pans with cooking oil or use cute little cupcake liners.
In a medium sized bowl, mix the flax and water and let it thicken while you mash the banana and grate the apple and beet. Add the grated/mashed fruit and veg to the flax egg and whisk in the maple syrup, olive oil, and almond milk.
Add the dry ingredients (brown sugar, salt, baking soda, cinnamon, oats, almond meal, cocoa powder, and flour) to the bowl and stir until everything is combined. Then stir in the chocolate chips.
When filling the muffin pans with batter, fill them all the way up to the top. Bake for about 15 minutes, or until a toothpick comes out clean. Let the muffins cool for a few minutes before transferring to a cooling rack. Muffins can be stored at room temperature for a few days (if they last that long).
Yield: about 40 mini muffins
Muffins, Muffins and More Muffins
And here is a round up of those muffin-filled lunches: