Mini Muffins!

  • By Bethany
  • /

If you’re like me and you LOVE having freshly baked muffins around, these recipes are perfect for you! I was so excited when I found these in a cookbook from the library called Baby and Toddler on the Go by Kim Laidlaw. What I love about them is the pre-mixed dry ingredients you can store in your fridge ahead of time, then when you are making the muffins the work of measuring and mixing is cut in half!

You’ll want to start by mixing up a batch of this master muffin mix Master Muffin Mix Printable Recipe! Keep it for when the urge hits to have a healthy little muffin on hand, or plan to make one batch a week for your ready to go breakfast or to throw into a lunch. One batch of muffin mix is enough for 5 batches of muffins. Now if that’s not for you, don’t worry, you can make these mini muffins without having the master muffin mix – just follow the dry ingredients on each of the printable recipes! So either way you’re in business!

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5 from 1 vote
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Master Muffin Mix

Ingredients

  • 1 1/2 cup all purpose flour
  • 2 cups whole wheat flour
  • 3/4 cup wheat bran
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup firmly packed golden brown sugar

Instructions

  1. Whisk all ingredients together until well blended.

  2. Store in a zippered plastic freezer bag in the fridge for up to a month.

  3. Makes 5 cups (enough for 5 batches of muffins).

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go

I love that these muffins are pretty healthy (using half whole wheat flour, and wheat bran for added fiber), and the steps to make are simple so the kids can be involved. Each recipe is pretty much the same steps just with a variation for the spices and fruit/veggie addition. My kids dumped in the ingredients, helped mix, and also put the muffin liners into the tin. If you make them let me know how it goes!! Did you like them?

5 from 1 vote
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Zucchini Mini Muffins

Ingredients

  • 1/2 cup shredded zucchini
  • 1 egg, lightly beaten
  • 2 Tbsp canola oil
  • 1/4 cup plain Greek yogurt
  • 1/4 cup applesauce
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1 cup master muffin mix OR

SUBSTITUTE THE FOLLOWING IF YOU DON'T HAVE MASTER MUFFIN MIX ON HAND

  • 1/3 cup all purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp wheat bran
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp packed brown sugar

Instructions

  1. Preheat oven to 400F. Spray a 24-cup mini muffin tray with non stick cooking spray or line with paper liners. Pat zucchini dry with paper towels.

  2. Beat together egg, oil, yogurt, applesauce, vanilla, spices and zucchini. Add muffin mix (or pre-mixed dry ingredients listed above) and stir just until evenly moistened. Batter will be thick.

  3. Spoon the batter into prepared muffin tins, dividing evenly among about 16 cups. Bake until muffins are golden brown and a toothpick comes out clean, about 13 minutes. Let them cool in the pan for 5 minutes then transfer to a wire rack.

  4. Refrigerate in an airtight container for up to 3 days, or seal in a plastic bag and freeze for up to 3 months.

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go

5 from 1 vote
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Apple Mini Muffins

Ingredients

  • 1 egg
  • 2 Tbsp canola oil
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 cup shredded apple
  • 1 cup master muffin mix

SUBSTITUTE THE FOLLOWING IF YOU DON'T HAVE MASTER MUFFIN MIX ON HAND

  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp wheat bran
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp packed brown sugar

Instructions

  1. Preheat oven to 400F. Spray a 24-cup mini muffin tray with non stick cooking spray or line with paper liners.

  2. Beat together egg, oil, yogurt and vanilla.

  3. Stir in cinnamon and apple.

  4. Add muffin mix (or pre-mixed dry ingredients listed above) and stir until just evenly moistened. (Batter is thick)

  5. Spoon batter into about 16 prepared muffin tins. Bake until golden brown and toothpick comes out clean (about 13 minutes, or a little less). Let muffins cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

  6. Refrigerate in airtight container for up to 3 days, or seal in a ziploc freezer bag for up to 3 months.

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go

5 from 1 vote
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Blueberry Mini Muffins

Ingredients

  • 1 large egg
  • 2 Tbsp canola oil
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp vanilla extract
  • 1/2 tsp grated orange zest
  • 1/2 cup fresh or frozen blueberries
  • 1 cup master muffin mix OR

SUBSTITUTE THE FOLLOWING IF YOU DON'T HAVE MASTER MUFFIN MIX ON HAND

  • 1/3 cup all purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp wheat bran
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp packed brown sugar

Instructions

  1. Preheat oven to 400F. Spray 24 mini muffin pan with cooking spray or line with paper liners.

  2. Beat together egg, oil, yogurt and vanilla.

  3. Stir in orange zest and blueberries.

  4. Add muffin mix (or pre-mixed dry ingredients listed above) and stir until just evenly moistened. (Batter is thick)

  5. Spoon batter into about 16 prepared muffin tins. Bake until golden brown and toothpick comes out clean (about 13 minutes, or a little less). Let muffins cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

  6. Refrigerate in airtight container for up to 3 days, or seal in a ziploc freezer bag for up to 3 months.

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go

5 from 1 vote
Print

Banana Mini Muffins

Ingredients

  • 1 egg
  • 2 Tbsp canola oil
  • 1/4 cup plain whole milk Greek yogurt
  • 1/2 tsp vanilla
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 cup mashed banana
  • 1 cup master muffin mix OR

SUBSTITUTE THE FOLLOWING IF YOU DON'T HAVE MASTER MUFFIN MIX ON HAND

  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp wheat bran
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp packed golden brown sugar

Instructions

  1. Preheat oven to 400F. Spray a 24-cup mini muffin tray with non stick cooking spray or line with paper liners.

  2. Beat together egg, oil, yogurt and vanilla.

  3. Stir in nutmeg, cinnamon and banana.

  4. Add muffin mix (or pre-mixed dry ingredients listed above) and stir until just evenly moistened. (Batter is thick)

  5. Spoon batter into about 16 prepared muffin tins. Bake until golden brown and toothpick comes out clean (about 13 minutes, or a little less). Let muffins cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

  6. Refrigerate in airtight container for up to 3 days, or seal in a ziploc freezer bag for up to 3 months.

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go


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One Comments

  • Marie

    January 14, 2018

    5 stars
    These look yummy!!!

Comments are closed.