11 Mini Muffin Recipes for Back-to-School Lunchboxes

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Banana Oatmeal Mini Muffins

These Banana Oatmeal Mini Muffins are a nutritious and delicious option for busy school mornings. Packed with the goodness of bananas and oats, these bite-sized treats provide energy and satisfaction. They’re perfect for a quick breakfast or a midday snack, and they’re easy to make ahead of time!

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line with mini muffin liners.
2. In a large bowl, mash the ripe bananas, then mix in the milk, egg, honey (or maple syrup), and vanilla extract until well combined.
3. In another bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, sugar, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Add nuts if desired.
5. Spoon the batter into the mini muffin pan, filling each cup about 2/3 full.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow to cool for a few minutes before removing from the pan and enjoy warm or store in an airtight container for later!

Blueberry Lemon Mini Muffins

These Blueberry Lemon Mini Muffins are a delightful and invigorating treat perfect for back-to-school breakfasts or snacks. The combination of juicy blueberries and zesty lemon creates a burst of flavor in each bite, while their mini size makes them easy for little hands to grab on the go!

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or use mini muffin liners.
2. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the milk, vegetable oil, egg, lemon juice, lemon zest, and vanilla extract until blended.
4. Pour the wet ingredients into the dry ingredients and mix until just combined; gently fold in the blueberries.
5. Fill each mini muffin cup about 2/3 full with batter.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
7. Allow to cool in the pan for a few minutes before transferring to a wire rack. Enjoy or store in an airtight container for later!

Chocolate Chip Zucchini Mini Muffins

These Chocolate Chip Zucchini Mini Muffins are a deliciously moist treat packed with the goodness of zucchini and chocolate chips, making them a fantastic option for back-to-school snacks or breakfast. Easy to prepare and irresistibly tasty, these mini muffins will be a hit with kids and adults alike!

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or use mini muffin liners.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
4. Stir the wet mixture into the dry ingredients, then fold in the grated zucchini and chocolate chips until just combined.
5. Fill each mini muffin cup about 2/3 full with the batter.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
7. Allow them to cool in the pan for a few minutes before transferring to a wire rack. Enjoy or store in an airtight container for later!

Apple Cinnamon Mini Muffins

Apple Cinnamon Mini Muffins are a delightful and wholesome treat, perfect for back-to-school snacks or breakfast. Bursting with the flavors of fresh apples and warm cinnamon, these mini muffins are easy to prepare and sure to be a favorite among kids and adults alike!

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or use mini muffin liners.
2. In a bowl, mix flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
4. Stir the wet mixture into the dry ingredients, then fold in the diced apples until just combined.
5. Fill each mini muffin cup about 2/3 full with the batter.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
7. Allow them to cool in the pan for a few minutes before transferring to a wire rack. Enjoy or store in an airtight container for later!

Peanut Butter Banana Mini Muffins

Peanut Butter Banana Mini Muffins are a delicious and nutritious snack, perfect for busy mornings or lunchboxes. These moist and fluffy mini muffins combine the rich flavor of peanut butter with the natural sweetness of ripe bananas, making them a tasty option for kids and adults alike. They are easy to whip up and can be made in advance to fuel your day!

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line it with mini muffin liners.
2. In a bowl, blend the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, combine milk, peanut butter, egg, vanilla extract, and mashed bananas until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Spoon the batter into the mini muffin cups, filling them about 2/3 full.
6. Bake for approximately 10-12 minutes or until a toothpick inserted comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store in an airtight container!

Pumpkin Spice Mini Muffins

Pumpkin Spice Mini Muffins are a delightful treat that embrace the cozy flavors of fall, making them an excellent addition to your back-to-school snacks. These little muffins are infused with the warm spices of cinnamon and nutmeg, combined with the natural sweetness of pumpkin puree. They are moist and fluffy, perfect for breakfast or an afternoon snack, and can be easily made ahead for those busy school days.

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line with mini muffin liners.
2. In a bowl, mix together the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Spoon the batter into the mini muffin cups, filling them about 2/3 full.
6. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
7. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy fresh or store in an airtight container!

Spinach and Cheddar Mini Muffins

Spinach and Cheddar Mini Muffins are a savory and nutritious snack perfect for back-to-school lunches or quick breakfast options. These little muffins pack a delicious punch with the combination of fresh spinach and sharp cheddar cheese, making them a great way to sneak in some vegetables while still satisfying your taste buds. They are easy to whip up and can be stored for on-the-go meals throughout the week.

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line with mini muffin liners.
2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Stir in the chopped spinach and shredded cheddar cheese into the wet mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spoon the batter into the mini muffin cups, filling them about 2/3 full.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
8. Allow to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or store in an airtight container!

Double Chocolate Mini Muffins

Double Chocolate Mini Muffins are a delightful treat that combines rich cocoa flavor with chocolate chips for a double dose of indulgence. Perfect for satisfying sweet cravings, these mini muffins make an excellent addition to lunchboxes or as an after-school snack. They’re easy to make and can also be frozen for future enjoyment!

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line with mini muffin liners.
2. In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just blended.
5. Fold in the chocolate chips gently into the batter.
6. Fill the mini muffin cups about 2/3 full with the batter.
7. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool slightly in the pan before transferring to a wire rack. Enjoy or store in an airtight container!

Strawberry Yogurt Mini Muffins

Strawberry Yogurt Mini Muffins are a deliciously moist and fruity treat, perfect for breakfast or a sweet snack. The combination of fresh strawberries and creamy yogurt not only adds flavor but also keeps these mini muffins light and fluffy. They’re a fantastic way to use up ripe strawberries, making them a seasonal favorite that kids and adults will both enjoy.

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line with mini muffin liners.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and granulated sugar.
3. In a separate bowl, whisk together the yogurt, vegetable oil, egg, and vanilla extract until smooth.
4. Add the wet mixture to the dry ingredients and stir until just combined, then fold in the chopped strawberries.
5. Fill the mini muffin cups about 2/3 full with the batter.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. Let them cool slightly in the pan before transferring to a wire rack. Enjoy fresh or store in an airtight container!

Cranberry Orange Mini Muffins

Cranberry Orange Mini Muffins are a delightful blend of tart cranberries and zesty orange, making them a perfect treat for breakfast or as an on-the-go snack. These mini muffins are not only flavorful but also offer a nutritious option, thanks to the addition of fruit. The vibrant color and tangy flavor are sure to brighten your morning and provide a great energy boost for the day ahead.

Cooking Steps

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line it with mini muffin liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
3. In a separate bowl, combine the yogurt, vegetable oil, egg, orange juice, and vanilla extract, mixing until smooth.
4. Add the wet mixture to the dry ingredients and mix until just combined, then gently fold in the chopped cranberries and orange zest.
5. Fill each mini muffin cup about 2/3 full with the batter.
6. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
7. Allow them to cool slightly in the pan before transferring to a wire rack. Serve warm or store in an airtight container!

Vanilla Almond Mini Muffins

Vanilla Almond Mini Muffins are a deliciously sweet and nutty treat, perfect for packing in school lunches or enjoying as a quick breakfast on busy mornings. These mini muffins are infused with the rich flavors of vanilla and almond, creating a delightful aroma that fills your kitchen. They make an excellent snack for kids and adults alike and are sure to be a hit throughout the school year.

Cooking Steps

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin pan by greasing it or lining it with mini muffin liners.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
3. In another bowl, mix the yogurt, vegetable oil, egg, milk, almond extract, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir gently until just mixed, then fold in the sliced almonds.
5. Fill each mini muffin cup about 2/3 full with the batter.
6. Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the center.
7. Let the mini muffins cool slightly before transferring them to a wire rack. Enjoy warm or store in an airtight container!