Mini muffins are a great little snack to have on hand, these trail mix muffins are packed with so much goodness.
These little bite-size muffins make a great grab-and-go breakfast or a "pick me up" afternoon snack. They are packed with oats, nuts, seeds, and raisins. They are simple to whip up and smell delicious coming out of the oven. They freeze great too. Makes 36 mini muffins at just 33 calories each and 1PP if following WW.
- Almond milk
- vanilla extract
- Brown sugar
- Baking powder
- Coconut flakes
- Pumpkin seeds
The batter will be slightly watery and that is ok. Once baked they firm up. If you wish you can make these into full-size muffins, I'm not sure if the recipe will yield 12 regular-size muffins but it will be close to 12.
Be sure to spray the muffin tin with some nonstick cooking spray, I suggest you do not use mini muffin liners, they will stick to those.
You can freeze these muffins, just dethaw when ready to eat. I like to pop them in the toaster oven to warm them up a little and they even very slightly crisp up which I love.
Mini trail mix breakfast muffins
- 2 mashed bananas
- ¾ cup almond milk
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 2 and ¼ cups oats
- 1 teaspoon baking powder
- ¼ cup raisins
- 2 tablespoon lightly chopped raw almonds about 15 nuts
- 2 tablespoon unsweetened coconut flakes
- 2 tablespoon raw pumpkin seeds
- Preheat oven to 350F, spray a mini muffin pan and set aside.
- In a bowl mash your bananas, add in your milk, egg and vanilla and mix well. Stir in your sugar, oats, cinnamon and baking powder.
- Fold in your raisins, nuts, seeds and coconut.
- Fill to the top in your mini muffin pan. Batter won't be thick, and have more of a liquid texture.
- Bake in the oven for approx. 16-18 minutes. Carefully use a knife to get the muffins out of the tin. Yields 36 mini muffins. Store in a sealed container in the fridge, you can freeze muffins.