Happy Trails Muffins
Start your day on a wholesome note with these delightful Happy Trails Muffins, packed with nutritious goodness and bursting with flavor! Loaded with hearty rolled oats, crunchy mixed nuts, an assortment of seeds, and naturally sweet dried fruits, these muffins are a portable, trail-ready snack perfect for busy mornings or outdoor adventures. A touch of cinnamon and a ripe banana lend comforting warmth and natural sweetness, while the combination of yogurt and milk ensures a tender, moist crumb. Ready in just 35 minutes, these healthy muffins are easy to bake and versatile enough for breakfast, a midday pick-me-up, or a satisfying treat. They're great for meal prep, freezer-friendly, and ideal for anyone seeking a balanced, energy-boosting snack.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped mixed nuts (e.g., almonds, walnuts, pecans)
- 0.25 cup mixed seeds (e.g., sunflower, pumpkin, chia)
- 0.5 cup dried fruits (e.g., raisins, cranberries, chopped apricots)
- 1 cup mashed ripe banana
- 0.5 cup milk (dairy or non-dairy)
- 0.5 cup plain yogurt (dairy or non-dairy)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
Stir in the chopped nuts, seeds, and dried fruits, ensuring they are evenly distributed throughout the dry mixture.
In a separate medium bowl, mash the ripe banana and mix it with the milk, yogurt, egg, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can make the muffins dense.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the pan from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
