You know those mornings when you’re rushing out the door but still want something wholesome to grab? That’s exactly why these Apple Raisin and Oat Mini Muffins became my kitchen superheroes! I stumbled upon this recipe during one particularly chaotic school run when my kids were begging for “something sweet” but I wanted to keep it healthy. The magic? No added sugar or flour – just simple ingredients like grated apple, mashed banana, and hearty oats. Now these little guys are our go-to for breakfasts, lunchboxes, and those “I need a snack NOW” moments. Trust me, they disappear faster than I can bake them!
Table of Contents
Table of Contents
Why You’ll Love These Apple Raisin and Oat Mini Muffins
Oh, where do I even start? These little muffins have stolen our hearts (and stomachs) for so many reasons! First off, they’re ridiculously easy—I’m talking mix-and-bake simple, even on my most scatterbrained mornings. But here’s the real kicker: they’re packed with wholesome goodness yet taste like a treat. My kids gobble them up without realizing there’s no added sugar – just the natural sweetness from apples and bananas. And because they’re mini? Perfect portion control (though good luck stopping at just one!).
They’re also crazy versatile—toss in nuts, swap raisins for dried cranberries, or add a dash of nutmeg if you’re feeling fancy. But honestly? The classic version is absolute perfection straight out of the oven, still warm with that cozy cinnamon aroma filling the kitchen. Breakfast, snack time, lunchboxes—these muffins do it all!
Ingredients for Apple Raisin and Oat Mini Muffins
Okay, let’s get real about what makes these muffins so magical—it’s all in the ingredients! I’ll admit, I’ve tried shortcuts (who hasn’t?), but trust me, sticking to these simple, wholesome items makes all the difference. Here’s what you’ll need:
- 1 medium apple, grated (with skin) – I love using Honeycrisp or Gala for their natural sweetness, but any variety works. The skin adds fiber and keeps that gorgeous texture!
- 1 ripe banana, mashed – The spottier, the better! This is our natural sweetener and binder rolled into one.
- 2 eggs – Room temperature blends smoother, but I’ve used cold eggs in a pinch and they still work!
- 1 cup rolled oats – Not quick oats! The old-fashioned kind gives that perfect chew.
- 1/3 cup raisins – I plump mine in warm water for 5 minutes first—game changer for moisture!
- 1 tsp ground cinnamon – That cozy hug in every bite.
- 1 tsp baking powder – Our little lift for fluffy muffins.
- 1/2 tsp vanilla extract (optional) – I always add it because… why not? It makes the kitchen smell amazing.
See? Nothing fancy—just real food that you probably already have. Now let’s turn this into muffin magic!
How to Make Apple Raisin and Oat Mini Muffins
Alright, let’s get baking! I promise this is so easy you could do it half-asleep (and yes, I’ve tested that theory). Just follow these simple steps, and you’ll have a batch of wholesome goodness in no time.
Step 1: Prep the Wet Ingredients
First things first – grab that ripe banana and mash it like you mean it! I use a fork and go at it until it’s practically liquid gold. Then, crack in those eggs and add the vanilla if you’re using it. Now, whisk it all together until it’s smooth and slightly frothy – about 30 seconds of elbow grease should do it. This is your muffin’s glue, so make sure there are no banana lumps left behind!
Step 2: Add Dry Ingredients
Here’s where the magic happens! Stir in your grated apple (juices and all – that’s flavor!), then gently fold in the oats, cinnamon, baking powder, and those plump raisins. I use a rubber spatula and make big, slow circles – you want everything combined but not overmixed. The batter should look lumpy with all those goodies peeking through. Pro tip: let it sit for 5 minutes so the oats can soak up some moisture.
Step 3: Bake to Perfection
Now, spoon that gorgeous batter into your prepared mini muffin tin, filling each cup about 3/4 full. They’ll puff up beautifully! Pop them in your preheated 180°C (350°F) oven for 18-20 minutes. You’ll know they’re done when your kitchen smells like heaven and a toothpick comes out clean (a few moist crumbs are fine). Let them cool for 5 minutes in the pan – I know it’s hard to wait, but this prevents crumbly disasters!
Tips for Perfect Apple Raisin and Oat Mini Muffins
After making these dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks! Don’t overmix – a few lumps are your friends here. That ripe banana? Non-negotiable – it’s nature’s perfect sweetener. For extra flavor, toast your oats lightly before mixing. And here’s my secret: if the batter seems too thick, add a splash of milk. Oh, and always grease the pan well – these sticky little guys love to cling!
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Healthy Apple Raisin and Oat Mini Muffins in Just 20 Minutes
These mini muffins are a staple in our home, perfect for busy mornings or an afternoon snack. With no added sugar or flour, they’re a wholesome treat that my kids can enjoy guilt-free. Plus, they’re easy to make and packed with flavor!
- Total Time: 28–30 minutes
- Yield: 10–12 mini muffins 1x
Ingredients
- 1 medium apple, grated (with skin)
- 1 ripe banana, mashed
- 2 eggs
- 1 cup rolled oats
- 1/3 cup raisins
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 180 °C (350 °F). Grease a mini muffin tray or line it with paper cups to ensure easy removal.
- In a medium bowl, mix together the mashed banana, eggs, and vanilla extract until smooth and well combined.
- Stir in the grated apple until evenly distributed throughout the mixture.
- Fold in the rolled oats, ground cinnamon, baking powder, and raisins. Mix gently until all ingredients are evenly combined.
- Spoon the muffin mixture into the prepared muffin molds, filling each about 3/4 full to allow for rising.
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool before removing from the tray.
Notes
- These muffins are perfect for breakfast or as a healthy snack.
- Store them in an airtight container in the fridge for up to 4 days.
- You can also freeze them for longer storage and reheat in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 6g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Storage and Reheating Instructions
These little muffins are almost too good to last, but if by some miracle you have leftovers, here’s how to keep them fresh! Store them in an airtight container – they’ll stay perfect in the fridge for up to 4 days. For longer storage, freeze them (I use freezer bags) for 2-3 months. When that muffin craving hits, just pop one in the microwave for 15-20 seconds – it’ll taste like it just came out of the oven! Pro tip: freeze them individually first on a baking sheet before bagging to prevent sticking.
Nutritional Information for Apple Raisin and Oat Mini Muffins
Here’s the best part – these little muffins pack a nutritional punch while tasting like a treat! Each mini muffin comes in at about 80 calories with 2g of fiber and 3g of protein. Now, full disclosure – numbers may vary slightly depending on your exact ingredients (especially apple size and banana ripeness). But hey, when something’s this wholesome and delicious, who’s counting?
Frequently Asked Questions
Q1. Can I use quick oats instead of rolled oats?
You can, but the texture won’t be quite the same. Quick oats absorb more liquid and make the muffins denser. If that’s all you have, reduce the amount slightly and maybe add a splash more mashed banana. But trust me – the chewy texture from old-fashioned rolled oats is worth the extra trip to the pantry!
Q2. How can I make these muffins vegan?
Easy peasy! Just swap the eggs for flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). The banana does most of the binding work anyway. I’ve made them this way for my vegan sister-in-law, and she couldn’t believe they were egg-free!
Q3. My muffins turned out dry – what went wrong?
Oh no! Two likely culprits: overbaking (even a minute too long can do it with minis) or using an apple that wasn’t juicy enough. Next time, set your timer for 18 minutes and do the toothpick test. And pick a really juicy apple variety – Honeycrisps never let me down!
Q4. Can I make these as regular-sized muffins?
Absolutely! Just increase the bake time to 20-25 minutes. They won’t be quite as cute, but they’ll taste just as delicious. I sometimes do a combo – minis for the kids’ lunchboxes and a few regular ones for my morning coffee break. If you want more great recipes like this, check out our recipes section!
Share Your Feedback
Did you bake up a batch? I’d love to hear how they turned out! Leave a comment below or tag me on social media – nothing makes me happier than seeing your muffin masterpieces! You can also follow along for more quick baking ideas on Facebook!
