mini muffins

Moist and beautifully green, these are a healthy kid and adult favorite!

Spinach-banana mini muffins

white whole wheat flour

baking powder

baking soda

salt

eggs

sugar

plain yogurt (or Greek yogurt)

lemon

vanilla

bananas

baby spinach leaves

Preheat oven to 350.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking powder, baking soda and salt.

In a separate bowl, whisk the eggs and...

In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.

Mash the banana and add to wet mixture.

Blend the spinach leaves in a food processor...

Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.

Add the wet mixture to the dry and...

Add the wet mixture to the dry and stir until just combined. Don’t over mix.

Spray a large mini muffin tin with cooking...

Spray a large mini muffin tin with cooking spray.

Spoon the batter into each cup, filling them...

Spoon the batter into each cup, filling them all the way to the top.

Bake at 350 for 15-20 minutes, until a...

Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Remove from the muffin tin and let cool....

Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!

Mini Chocolate Chip Muffins are soft &amp; sweet bite-sized treats that are perfect for little hands. They only take minutes to make!

Mini Chocolate Chip Muffins

all-purpose flour

vegetable or canola oil

milk

mini chocolate chips

Preheat oven to 375 degrees. Spray the inside of a mini-muffin tin with cooking spray. Set aside.

In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined and no clumps remain.

In a separate small bowl, mix oil, egg, vanilla extract, and milk. Whisk together.

Pour the wet ingredients into the dry. Using a rubber spatula, very gently fold the ingredients together. Fold in the chocolate chips. You want to mix only until there are no flour pockets in the batter.

Spoon batter into muffin tins. Fill each muffin cup about 3/4 full (slightly less). Try not to overfill or else the muffin will spill over the sides while baking and you won't get that nice dome shape at the top.&nbsp;

Bake for 10-12 minutes. Let cool in muffin tin for a couple of minutes and then move to a rack to cool completely.

Put extras in a Ziploc bag or keep covered on a plate. These tend to dry out if left out uncovered.

Fun and tasty pancakes in mini bite size muffin form. Fill with fruit or chocolate chips, or bake then brush with butter and roll in cinnamon sugar.

Mini Pancake Muffins

Tbsp sugar

tsp baking powder

tsp baking soda

tsp salt

buttermilk

Tbsp unsalted butter (, melted)

Blueberries (, raspberries, mini chocolate chips

Maple syrup (, for serving)

Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.

In a separate mixing bowl whisk together buttermilk, eggs and melted butter. While whisking, pour buttermilk mixture into flour mixture and mix just until combined (batter will be slightly lumpy). Allow batter to rest 2 minutes.

Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about 2/3 full (a heaping Tbsp into each. I have a 1 1/2 Tbsp cookie scoop and filled it nearly full). If adding toppings, add 4 blueberries in each, or 1 raspberry, or scant 1 tsp mini chocolate chips. If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan and immediately roll in cinnamon sugar (these taste like churros!).

Bake in preheated oven 10 - 12 minutes.*

Cool one minute then invert onto a wire rack (for the blueberry version you may need to run a sharp knife around edges to loosen). Serve immediately with maple syrup.

Wholesome mini muffins with quinoa, oats and apples, naturally sweetened with maple syrup.

Apple cinnamon quinoa breakfast muffins

quinoa

oats (uncooked, I used old fashioned)

cinnamon

eggs, lightly beaten

maple syrup

vanilla extract

apples

Preheat the oven to 350. Spray a mini-muffin...

Preheat the oven to 350. Spray a mini-muffin tin with cooking spray.

Mix quinoa, oats, cinnamon and salt together in...

Mix quinoa, oats, cinnamon and salt together in a large bowl.

Separately, beat the eggs in a small bowl....

Separately, beat the eggs in a small bowl. Stir in maple syrup.

Add the egg mixture to the quinoa mixture...

Add the egg mixture to the quinoa mixture and stir to combine. Fold in the apple pieces.

Fill each mini-muffin cup all the way full....

Fill each mini-muffin cup all the way full. Use your spoon to pack each one down a little bit.

Bake at 350 for 15-20 minutes.

My tips and tricks for making the best mini muffins - with my delicious banana chocolate chip mini muffin recipe!

Mini Muffins Recipe

brown sugar

vegetable oil

sour cream

Whisk together your dry ingredients.

Mix the egg,vanilla, oil, sour cream and bananas together.

Combine the wet and dry until they are almost mixed thoroughly, then add in the chocolate chips. Don't over mix the batter.

Place into your lined or greased unlined muffin tins, filling about 3/4 of the way full, and bake at 375 degrees until beautifully browned, about 10 minutes for mini's and 20 for large.

This Red Velvet Weight Watchers Muffins Recipe is so easy with only three ingredients! Perfect for satisfying a sweet tooth with low Freestyle Smartpoints!

Red Velvet Weight Watchers Muffins

Box Red Velvet Cake Mix

Container 100 Calorie Greek Vanilla Yogurt

Cup Water

Be sure to preheat your oven to 350 degrees.

Start by whisking together your yogurt and water in a bowl.

Next slowly mix in the dry cake mix, you will not use any other ingredients on the cake mix box.

Take a paper towel and get it wet with vegetable oil.

Rub down the Muffin Pan with the greased paper towel so your muffins will easily pop out of the pan.

Bake for about 15-22 minutes depending on your oven, I use a toothpick to check the doneness of the muffin.

Serve and enjoy!!

Yummy breakfast muffins, perfect for cooking with kids! Pear and banana breakfast oat and almond muffins, freezer and kid friendly!

Pear and banana breakfast oat and almond muffins

pear

mushy bananas

self raising flour

coconut oil (melted)

oats

almonds

Preheat oven to 180 degrees.

Combine all the ingredients in a large bowl and mix.

Fill 24 mini cupcake holes with the mixture.

Bake at 180 degrees for 15 minutes or until golden.

A lunch box friendly, low sugar, small portioned treat you won't feel bad about giving your kids.

Lunchbox Muffins Recipe

honey

apple sauce

whole wheat pastry flour (affiliate link)

cherries

Place all ingredients except the cherries in a blender and blend until smooth.

Pulse in the cherries and spoon the batter into a lined mini muffin pan.

Bake at 350 F. for 25-30 minutes or until cooked through.

Cool completely before removing liners from muffins.

Use a gluten-free flour blend or whole wheat depending on what works best for your family. This recipe has very little flour—that is not a mistake. They bake up wonderfully, so have faith! Adapted from Against All Grain. 

Healthy Pumpkin Mini Muffins

almond butter

pumpkin puree

neutral oil ((such as canola or avocado))

flour

½ teaspoon pumpkin pie spice

Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.

Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.

Spoon the batter into muffin tins. It should be about 1 1/2 tablespoons of batter in each one.

Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.

https://content.jwplatform.com/videos/q4ziMRsL.mp4

Healthy Mini Pumpkin Muffins to make and share with the kids

Healthy Pumpkin Muffins

These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!

Whole wheat pancake mini muffins

Bob’s Red Mill organic Ivory wheat flour

milk of choice

butter, melted (or sub coconut oil)

chocolate apple

Preheat oven to 425. Spray a mini muffin...

Preheat oven to 425. Spray a mini muffin tin very well with cooking spray and set aside. (You’ll need 36 cups total so if you have two tins, use both. Otherwise, make two batches in the oven.)

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir well.

Make a well in the middle of the...

Make a well in the middle of the dry ingredients. Add the milk, eggs, butter, maple syrup and vanilla. Mix the wet ingredients together a bit in the well and then mix together with the dry ingredients in the bowl.

Divide the mixture among the mini muffin tins....

Divide the mixture among the mini muffin tins. Add your toppings to each pancake muffin (see topping choices above as well as topping combination ideas in the notes below.)

Bake at 425 for 10-12 minutes, until a...

Bake at 425 for 10-12 minutes, until a toothpick inserted in the center comes out clean.

Let cool slightly then remove from the muffin...

Let cool slightly then remove from the muffin tin and enjoy!

You can store extras in the refrigerator for...

You can store extras in the refrigerator for 3-5 days or in the freezer for 3-5 months.

These Chocolate Banana Powdered Sugar Donut Holes are an easy and delicious breakfast treat that can be ready in 30 minutes. The powdered sugar coating and soft chocolate center will have you reaching for a few more in a hurry.

Chocolate Banana Powdered Sugar Donut Holes

solid coconut oil, melted

banana

cocoa powder

coconut milk

chocolate chips

Preheat the oven to 350 degrees. Spray a...

Preheat the oven to 350 degrees. Spray a large mini muffin tin with nonstick baking spray.

Mix together the coconut oil and sugar. Add...

Mix together the coconut oil and sugar. Add the egg, vanilla, and banana and mix again.

Stir together the flour, cocoa powder, baking powder,...

Stir together the flour, cocoa powder, baking powder, salt, and cinnamon.  Alternately add the dry ingredients with the milk until everything is mixed in.

Add the mini chocolate chips and stir gently.

Spoon the batter evenly into the muffin tin....

Spoon the batter evenly into the muffin tin.  Bake for 11-12 minutes.

Remove the pan from the oven and let...

Remove the pan from the oven and let cool for 2 minutes. Use a butter knife to gently loosen and lift the donut holes out of the pan. Place on a wire rack.

Immediately roll each donut hole in powdered sugar...

Immediately roll each donut hole in powdered sugar and place it back on the wire rack.  Once the donuts are completely cooled, roll them in powdered sugar again.

Make a batch of oat almond donut muffins that are healthy, easy, and taste like cake donuts! They are also vegan, gluten-free & oil-free.

Oat Almond Donut Muffins {vegan, oil-free, gluten-free}

cane sugar,

(90 g) rolled oats

almond flour

fine sea salt

nutmeg

(125 mL) nondairy milk

(75 mL) maple syrup

apple cider vinegar

Preheat the oven o 350F (175C). Spray 12...

Preheat the oven o 350F (175C). Spray 12 cups of a mini muffin pan with cooking spray. If desired, sprinkle the sprayed cups with cane sugar.

In a mini food processor process the oats...

In a mini food processor process the oats into a fine flour. Transfer to a medium bowl and whisk in the almond flour, baking powder, baking soda, salt, and optional nutmeg.

Add the milk, maple syrup, vinegar and vanilla...

Add the milk, maple syrup, vinegar and vanilla to bowl; stir to combine into a thick batter. Divide batter evenly between prepared muffin cups. If desired, sprinkle tops with a bit more cane sugar.

Bake in the preheated oven for 10 to...

Bake in the preheated oven for 10 to 13 minutes until risen, golden brown at edges, and a toothpick inserted near the center of the muffin comes out with only moist crumbs attached.

Cool in muffin tin for 5 minutes before...

Cool in muffin tin for 5 minutes before running a knife around edges of each muffin and removing. Cool muffins completely on a cooling rack.

Delicious Mini Banana Bread Muffins are perfect for on the go breakfast or an everyday snack. These banana muffins are keto and easy to make!

Top 14 mini muffins recipes from across the web

The most viewed mini muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach-banana mini muffins

Mini Chocolate Chip Muffins

Mini Pancake Muffins

Apple cinnamon quinoa breakfast muf...

Mini Muffins Recipe

Red Velvet Weight Watchers Muffins

Pear and banana breakfast oat and a...

Lunchbox Muffins Recipe

Healthy Pumpkin Mini Muffins

Whole wheat pancake mini muffins

Chocolate Banana Powdered Sugar Don...

Oat Almond Donut Muffins {vegan, oi...

Mini Banana Bread Muffins

Mini Cinnamon Muffins

Top 14 mini muffins recipes from across the web

The most viewed mini muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach-banana mini muffins

Mini Chocolate Chip Muffins

Mini Pancake Muffins

Apple cinnamon quinoa breakfast muf...

Mini Muffins Recipe

Red Velvet Weight Watchers Muffins

Pear and banana breakfast oat and a...

Lunchbox Muffins Recipe

Healthy Pumpkin Mini Muffins

Whole wheat pancake mini muffins

Chocolate Banana Powdered Sugar Don...

Oat Almond Donut Muffins {vegan, oi...

Mini Banana Bread Muffins

Mini Cinnamon Muffins

The most viewed mini muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine