Trail Mix Muffins

TRAIL MIX MUFFINS

trail mix combo

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 fruit.

Ingredients:

  • 1 ½ cups Old fashioned oats blended into flour consistency (gluten free, if needed)
  • 1 cup Banana, mashed, about 2 medium to large bananas*
  • cup honey
  • 1 cup Milk (any kind)
  • 2 Eggs, lightly beaten
  • 1 teaspoon Vanilla extract
  • 1 cup Old fashioned oats (whole, not blended)(gluten free, if needed)
  • 1 tablespoon Baking powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • Add-in choices: chocolate chips, fresh fruit, dried fruit, nuts, shreddeed coconut, nut/seed butter

Instructions:

  1. Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  2. Place 1 1/2 cups of oats in a blender or food processor and blend until they reach a flour-like consistency; set aside.
  3. In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
  4. Add honey, milk, eggs and vanilla to mashed bananas and stir well to combine.
  5. Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
  6. Divide batter evenly among muffin cups and add or stir in toppings of choice into each one. Lightly press topping into muffin batter.
  7. Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
  8. Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.
  9. Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.
 
 

Trail Mix Muffins

Prep Time 10 mins
23 mins
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 1 1/2 cup Old fashioned oats blended into flour consistency gluten free if needed
  • 1 cup Mashed bananas about 2 large bananas
  • 1 cup Milk any kind
  • 2 Eggs lightly beaten
  • 1 tsp Vanilla extract
  • 1 cup Old fashion oats whole, not blended; gluten free, if needed
  • 1 tbsp Baking Powder
  • 1/4 tsp salt
  • 1 tsp Ground cinnamon

Instructions
 

  • Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  • Place 1 1/2 cups of oats in a blender or food processor and blend until they reach a flour-like consistency; set aside.
  • In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
  • Add honey, milk, eggs and vanilla to mashed bananas and stir well to combine.
  • Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
  • Divide batter evenly among muffin cups and add or stir in toppings of choice into each one. Lightly press topping into muffin batter.
  • Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
  • Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.
  • Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.