Trail Mix Muffins (Great for lunchboxes!)
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Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
A yummy, easy lunch box filler using a healthy trail mix, blended into muffins. Excellent for a mid-morning or afternoon snack!
My kids LOVE muffins – anything in the oven that comes out in a muffin pan, they’re all over. The smell of these is amazing. Although I use a trail mix with dried fruit, they get a little reconstituted, so you have delicious tropical fruit flavors all through the muffin. And some nuts, too!
If you are looking for some amazing muffin recipes, you will want to check out my Donut Muffins, as well as these epic Strawberry Banana Muffins.
HOT TIP: Use a trail mix that is mainly fruit and nuts – maybe coconut. Avoid the ones with chocolate (they don’t bake as well)
Why you’ll love this
- They’re super easy to make.
- Kid friendly
- Delicious
Kylee’s Notes
How to store muffins
Store in a covered container on the counter for up to 5 days. These can also be frozen. Wrap well in parchment, then plastic wrap and freeze up to 3 months. Thaw and devour.
Ways to switch it up
- Use a trail mix that is mainly fruit and nuts – maybe coconut.
- Add chocolate chips if you need a sweeter treat!
- No trail mix? Use any dried fruit – raisins, cranberries, apples, or pineapple
- Only mix until JUST combined – overmixed batter will produce tough muffins!
- Switch out the butter, and use coconut oil for a healthier muffin.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Trail mix. Use a mix that is mostly fruit and nuts. Ones with cranberry or pineapple are awesome for extra flavor and texture.
- Flour. All-purpose flour works perfectly here. Nothing fancy needed.
- Sugar. Plain white sugar adds sweetness and helps with texture.
- Salt. I use kosher salt. It brings out all the other flavors, so don’t skip it.
- Baking powder & baking soda. These help the muffins rise and stay fluffy.
- Bananas. You’ll need about 1 cup mashed, which is usually 2 medium bananas. The riper, the better for flavor.
- Butter. I use salted butter for richness and flavor.
- Eggs. Use large eggs. Room temperature is best for baking.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump- Preheat oven to 350°F.
- Line a 12 hole muffin pan with paper liners.
- In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
- In another bowl whisk together bananas, butter, and eggs.
- Add wet mixture to the dry ingredients, and mix until JUST combined.
- Fold in the trail mix, being careful not to overmix.
- Scoop into a muffin tin lined with paper muffin cups.
- Bake 20-25 minutes or until muffins spring back when touched lightly.
- Cool slightly, remove from pan and cool on wire rack.
- Devour.
More Muffin Recipes:
- Blueberry Crumb Muffins – Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping.
- Bakery Style Chocolate Chip Muffins from Sweet Little Baker.
- ALL MUFFIN RECIPES
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Trail Mix Muffins
Ingredients
- 1 3/4 cup all-purpose flour
- 2/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large bananas mashed (2 medium – you need a cup of mashed bananas)
- 1/3 cup butter melted
- 2 large eggs
- 1 1/2 cup trail mix
Instructions
- Preheat oven to 350°F. Line a 12 hole muffin pan with paper liners.
- Combine 1 3/4 cup all-purpose flour, 2/3 cup white sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl.
- In another bowl whisk together 2 large bananas, 1/3 cup butter and 2 large eggs.
- Add wet mixture to the dry mixture, and blend until JUST combined.
- Fold in 1 1/2 cup trail mix being careful not to overmix.
- Scoop into muffin cups.
- Bake 20-25 minutes or until muffins spring back when touched lightly.
- Cool slightly, remove from pan and cool on wire rack.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Can I use frozen bananas? I forgot to pick up fresh from the store, but I have a bag of frozen in the freezer.
yes, as long as they are thawed and room temp before you use them
That’s a great use for trail mix. Sometimes I just want to make something different with our usual snacks.
Perfect for back to school! k