Healthy Mini Sprinkle Muffins

My homemade snack journey continues and I’m proud of how far I’ve come this year! On a weekly basis I’m making a variety of homemade granola bars, energy bites, brownie bites, and homemade cheese crackers. It’s saving money, doesn’t take too much time, and I can feel good about the ingredients in them too. My black bean brownie bites have been such a hit, so I wanted to make another mini muffin option that worked for school lunches or an after-school snack. Little bites muffins are a popular snack with kids, but I wanted to deliver a version that’s better tasting, better for you, and has better ingredients. These healthy mini sprinkle muffins are gluten-free and naturally-sweetened, and they use a whole can of chickpeas for protein and fiber. All you need is a blender to make these muffins and I guarantee you they’ll be a healthy snack that the whole family loves.

Ingredients for Healthy Mini Sprinkle Muffins

• Chickpeas: You can’t even tell they’re in there! One can of chickpeas, drained and well-rinsed, gives a boost of protein and fiber to this healthy snack.
• Eggs: Eggs work as both a binder and a leavener here. You can use a flax egg, but I find that the end result is much denser and we are looking for a fluffy texture that almost reminds you of cake.
• Oil: Any oil here will work, I used avocado oil.
• Vanilla and almond extract: If you’ve been here for a while you know that my secret weapon with baking is to always add a little bit of almond extract.
• Greek yogurt: Adds a healthy protein boost!
• Honey: Pure maple syrup also works, we are using honey to keep the recipe naturally sweetened.
• Coconut sugar: In a pinch, brown sugar will work. But coconut sugar will be a natural option for sweetening.
• Almond flour: Almond flour adds a great nutty flavor and keeps the recipe gluten free
• Oats: Oats also add a fiber boost. Be sure to use certified gluten-free oats if you are sensitive to that.
• Baking powder and baking soda: Necessary to get the rise we need!
• Sprinkles: “Jimmies” style sprinkles will give you the best results. I like to mix most into the batter and sprinkle a few on top as well.

How to Make Mini Sprinkle Muffins

• This recipe is easy! We are adding all the ingredients (except the sprinkles) to a blender! Start with the chickpeas and oil and allow the chickpeas to become smooth. Then add the remaining ingredients: eggs, vanilla extra, almond extract, Greek yogurt, honey, coconut sugar, almond flour, rolled oats, baking soda, and baking powder. Blend until smooth.
• Here you can transfer the mixture to a bowl before mixing in the sprinkles or add the sprinkles directly to the blender and stir them in. So easy!
• Spray a mini muffin tin with nonstick cooking spray and divide the batter evenly. Add some extra sprinkles to the top of each muffin, then bake for about 20 minutes and enjoy!

These muffins won’t last long, just store them in an airtight container for up to four days. They never last past three days in my house though! You can also make them as full-sized muffins and bake for a few minutes longer, but I really love the mini size for lunchboxes and snacks. If you try them, please comment below and let me know your own favorite homemade snacks!