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Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! They are so fluffy and irresistible!
My oldest son, H, started Kindergarten last week (so early!) and many of the schools in the area are this week or next. I figured that you all might appreciate a lunch box idea I had, using a healthy trail mix, blended into muffins. Excellent for a mid-morning or afternoon snack!
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)
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!
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INGREDIENTS:
- Trail Mix – use a trail mix that is mainly fruit and nut. Ones with cranberry or pineapple are awesome!
- Flour – all-purpose white flour. Nothing fancy over here.
- Sugar – plain white sugar
- Salt – I use kosher salt. Salt intensifies food’s other flavors, don’t leave this out!
- Baking Powder & Baking Soda – important for fluffy muffins
- Salt – I use kosher salt. Salt intensifies food’s other flavors, don’t leave this out!
- Bananas – you need a cup of mashed bananas, which means 2 medium bananas for me.
- Butter – I use salted butter.
- Eggs – large ones!
How to make this recipe:
- Preheat oven to 350 degrees 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.
Kylee’s Notes & FAQs
- 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.
- Like muffins?
- Blueberry Crumb Muffins – Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
- Fresh Strawberry Banana Muffins – packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!
- Whole Wheat Banana Oatmeal Muffins – Delicious banana and oatmeal muffins packed with flavor, a healthier version of an old favorite!
- Low Fat Apple Oatmeal Muffins – Low fat and hearty – these Apple Oatmeal Muffins are great for bringing on a hike, packing in a lunch box, or eating straight from the oven!
- Cinnamon Sugar Donut Muffins –A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- ALL MUFFIN RECIPES
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Tropical Trail Mix Muffins
Ingredients
- 1 1/2 cups trail mix
- 1 3/4 cups all purpose flour
- 2/3 cup sugar
- 2 tsp 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 eggs
Instructions
- Preheat oven to 350F.
- Line a 12 hole muffin pan with paper liners.
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl.
- In another bowl whisk together bananas, butter and eggs.
- Add wet mixture to the dry mixture, and blend until JUST combined.
- Fold in the Power Up Nature’s 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.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
