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As the school year kicks off, families everywhere are searching for nutritious snacks that can keep up with the hustle and bustle of busy mornings and packed schedules. With kids heading back to school, it’s essential to have healthy options readily available for breakfast or an after-school treat. Enter the "Back To School Muffins," a delightful and nutritious solution that not only satisfies young appetites but also packs a punch of wholesome ingredients. These muffins are easy to make, and their combination of flavors and textures is sure to please even the pickiest eaters.

Back To School Muffins

Get ready for the school year with these delicious and nutritious Back To School Muffins! Perfect for busy mornings or after-school snacks, these muffins are made with wholesome ingredients like whole wheat flour, rolled oats, and natural sweeteners like bananas and applesauce. Customize them with your family's favorite fruits and nuts for a tasty treat that everyone will love. Easy to make and loaded with flavor, they ensure your kids have a healthy boost throughout their day. Enjoy baking together and make memories in the kitchen!
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Ingredients
  

1 ½ cups whole wheat flour

½ cup rolled oats

½ cup brown sugar, packed

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 ripe bananas, mashed

½ cup unsweetened applesauce

1/3 cup honey or maple syrup

2 large eggs

1 tsp vanilla extract

½ cup Greek yogurt (or dairy-free alternative)

1 cup mixed berries (fresh or frozen, choose blueberries, raspberries, or chopped strawberries)

½ cup chopped walnuts or almonds (optional)

¼ tsp cinnamon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon (if using) until well combined.

      Mix Wet Ingredients: In another bowl, mix the mashed bananas, applesauce, honey or maple syrup, eggs, vanilla extract, and Greek yogurt. Whisk until smooth and creamy.

        Combine Mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Fold in Add-ins: Gently fold in the mixed berries and chopped nuts (if using) until evenly distributed throughout the batter.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.

              Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. The tops should appear golden and spring back slightly when touched.

                Cool and Serve: Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Serve warm or store in an airtight container for a quick grab-and-go breakfast or snack throughout the week!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins