"Back to School" Mini Muffins

I call these “Back to School” mini muffins because they’re perfect for an easy breakfast, snack, or to put in a lunchbox! Filled with bananas, rolled oats, blueberries, and greek yogurt, these muffins are healthy, filling, and DELICIOUS!

With Robert starting school soon and a new baby coming in just a few weeks, I was looking for some easy things to make and freeze to make our life a little easier. We love muffins in our family, and I wanted to create a muffin recipe that wasn’t full of sugar. They’re perfect for hungry toddlers and husbands :)

My favorite mini muffin tray is linked here!

What’s in these muffins?

  • Flour: You can use all-purpose, whole wheat, or even substitute with gluten-free AP flour.

  • Oats: I use old-fashioned rolled oats in this recipe.

  • Baking soda, baking powder, cinnamon, and salt

  • Greek yogurt: I use plain greek yogurt which adds protein and keeps these muffins moist.

  • Bananas: Over-ripe bananas are my favorite for these muffins. Be sure to mash them well!

  • Eggs

  • Pure maple syrup

  • Vanilla

  • Blueberries: You can use fresh or frozen.

To make these ahead and freeze:

  • Let them cool completely on a wire rack.

  • Place in freezer ziplock gallon bags or an airtight container.

  • Freeze for up to 3 months.

  • Thaw before eating!

I hope you love these “Back to School” mini muffins! Happy Baking!

Back to School Mini Muffins

Yield: 40-42 mini muffins
Author: Elisabeth & Butter
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup greek yogurt
  • 1/2 cup pure maple syrup
  • 2 large overripe bananas, mashed well
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F. Grease a mini muffin pan with non-stick spray, or line with mini cupcake liners. If using liners, spray the inside of liners with non-stick spray as well.
  2. In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the greek yogurt, maple syrup, mashed bananas, eggs, and vanilla until smooth.
  4. Add the wet ingredients to the dry ingredients and carefully fold in with a rubber spatula just until combined.
  5. Toss the blueberries in 1 tablespoon of flour (this prevents them from sinking to the bottom of the muffins), and gently fold into the batter. Once the ingredients are combined, make sure you don't overmix the batter.
  6. Scoop into greased or lined muffin pan, and bake for 12-15 minutes, or until a toothpick is inserted and comes out clean. Remove from oven and let these cool completely on a wire rack.

Notes

To freeze: Once the muffins are completely cooled, freeze up to 3 months in a ziplock freezer bag or airtight container. Thaw and enjoy!

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