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Healthy Mini Muffins

Healthy Mini Muffins


  • 11/3 cup white whole wheat flour
  • 3/4 cup old fashioned rolled oats
  • 3 tablespoons light brown sugar
  • 3 teaspoons baking powder
  • 1 tablespoon ground flax seed
  • 1 small apple-grated with the peel
  • 2 medium eggs
  • 3/4 cup whole milk
  • 1/4  cup unsalted butter-melted

Mix-in suggestions:

o Apple pie flavor-chopped apple pieces with ground cinnamon
o Blueberry flavor-2-3 blueberries per mini muffin 
o Carrot cake flavor-1/4 medium carrot grated and tablespoon raisins
o Chocolate chip flavor-2 tablespoons mini dark chocolate chips


  1. Preheat oven to 375 degrees F. Grease a 24-mini muffin tin.
  2. In a medium bowl, mix flour, oats, brown sugar, baking powder and flax seeds. Fold in the grated apples.
  3. In a small bowl, beat the eggs. Beat In the milk and butter
  4. Pour the egg mixture into the batter and fold together. Careful not to over mix. 
  5. Evenly distribute the batter into the mini muffin tin filling each muffin about ½ full.
  6. Have your kids add their favorite mix-ins to each muffin tin.
  7. Bake for 10 minutes or until cooked in the middle and a tooth pick inserted in the middle comes out clean.
  8. Remove from the oven and allow to cool. 
  9. Muffins can be stored frozen for up to 3 months. Thaw them the night before in the refrigerator or in the microwave for a few seconds.