Do you have a child (or children) who love bags of mini muffins? Well, I sure do. He could eat a bag of mini muffins every day, maybe even more than once a day if I let him.
School is back in session. Mornings are rushed and busy again. Do your kids grab a bag of mini muffins and head out the door? Super easy and convenient.
Even as a homeschooling mom, sometimes my son still prefers mini muffins over a cooked breakfast, and that’s fine. But what is not fine is the amount of sugar added to bags of mini muffins and the preservatives.
I have found a busy morning’s mini muffin recipe that my son loves. A recipe I can prepare ahead for the week, and it’s still super easy and convenient when he doesn’t want a cooked breakfast or we don’t have time for a cooked breakfast.
The original recipe was found here, but I have made my own adjustments to meet the preferences for our family.
A Busy Morning’s Mini Muffins Recipe
- 1 organic cage-free brown egg
- 1 cup of milk
- 1/3 cup of avocado oil
- 3 tsp of vanilla extract
- 1/4 cup of sugar
- 1/4 cup of brown sugar
- 2 cups of unbleached flour
- 1 tbsp of baking powder
- 1 tsp of salt
- 1 1/4 cup of semi-sweet mini chocolate chips
Directions:
Step 1. Preheat the oven to 375 degrees.
Step 2. Dump the egg and milk into a large mixing bowl.
Step 3. Stir until the egg is beaten.
Step 4. Add the oil and vanilla extract to the bowl.
Step 5. Stir again.
Step 6. Add the sugar and brown sugar to the bowl.
Step 7. Stir well.
Step 8. In a separate bowl, mix the flour, baking powder, and salt.
Step 9. Slowly add the flour mixture to the wet mixture. Stir until completely mixed.
Step 10. Pour 1 cup of the chocolate chips into the mixture.
Step 11. Grease a mini muffin pan. (I use avocado cooking spray.)
Step 12. Pour the mixture into the pan, filling the cups 3/4 of the way full.
Step 13. Use the remaining 1/4 cup of chocolate chips and sprinkle them on top of the mixture in the pan.
Step 14. Bake the muffins until a toothpick inserted in the center comes out clean. 10-12 minutes.
Step 15. Remove mini muffins from the pan and set on a flat surface to cool.
Step 16. Serve and enjoy, or store for the week for an easy breakfast option!
Optional: I use a KitchenAid mixer to mix my ingredients, but you can also use a handheld mixer.
You could also make these funfetti muffins by adding these dye-free sprinkles.
