Healthy Kid Muffins

INGREDIENTS

MUFFIN BASE

• 1 1/3 cups white whole wheat flour (also called golden wholegrain flour)
• 3/4 cup old fashioned rolled oats (jumbo rolled oats)
• 3 tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 tablespoon ground flax seeds (milled flax seeds)
• 1 small apple – grated with peel
• 2 medium eggs
• 3/4 cup whole milk
• 1/4 cup unsalted butter – melted

APPLE CINNAMON (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 1/2 small apple – chopped into 1/2-cm pieces
• 1/4 teaspoon cinnamon

BLUEBERRIES (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 1 handful blueberries (blueberries vary in size, but aim for about 2-3 blueberries in each muffin)

CARROT AND RAISIN (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 1/4 medium carrot – grated
• 1 tablespoon raisins

CHOCOLATE CHIP (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 2 tablespoons dark chocolate chips

INSTRUCTIONS

• Preheat the oven to 375°F / 190°C. Grease or line a 24-hole mini muffin tin.
• In a medium bowl, mix together the flour, oats, brown sugar, baking powder, and flax seeds. Fold in the grated apples. 
• In a small bowl, beat the eggs. Beat in the milk and butter. 
• Pour the egg mixture into the batter, and fold together, being careful not to over mix. 
• Split the muffin batter evenly between 4 bowls. In each bowl, gently mix in the mix-in ingredient. You can adapt the recipe to make 1, 2, 3 or 4 varieties. Adjust the amount of mix-in as required.
• Using a cookie scoop, evenly distribute the batter into the mini muffin tin, filling each muffin cup about 3/4 full. For each variety, you should be able to get 6 mini muffins. 
• Bake for 10 minutes, or until cooked in the middle and a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before transferring to a cooling rack.