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School-Safe Mini Muffins 5 Ways

School-Safe Mini Muffins 5 Ways are nut-free and egg-free making them perfect for school snacks and lunches. Or step up snacking at work with a healthy option. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 mini muffins (or 12 standard sized muffins)
Course: Snacks
Cuisine: American

Ingredients

Oatmeal Muffin Base:
  • 2 cups all-purpose flour
  • 1/2 cup oatmeal
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup brown sugar, coconut sugar, or honey
  • 1/2 cup melted butter or vegetable oil, such as coconut or canola
  • 1 cup whole milk or milk alternative
  • 2 tbsp chia seeds*
  • 2/3 cup water
  • 1 tsp vanilla
Raspberry Lemon Flavour:
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 1/2 cup raspberries (fresh)
Double Chocolate Flavour:
  • 2 tbsp cocoa
  • 1/4 cup mini chocolate chips
Strawberry White Chocolate Flavour:
  • 1/4 cup chopped strawberries
  • 1/4 cup white chocolate chips or chunks
  • 1 tbsp freeze dried strawberry powder, optional**
Graham Cracker Lime Flavour:
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 2 tbsp Graham cracker crumbs
Apple Cinnamon Flavour:
  • 1/2 small apple, chopped into 1/4" inch cubes use Granny Smith, Pink Lady or another good apple for baking
  • 1 tsp cinnamon

Instructions

Oatmeal Muffin Base:

Notes

  • * the 2 tbsp of chia seeds and 2/3 cup water can be replaced with 2 large eggs or 1/2 cup apple sauce. 
  • ** the freeze dried strawberry powder is what gives the muffins a more intense strawberry flavour and pink colour.
  • *** a great option for schools that have gone litter free is this Mini Muffin Pan with Silicone Inserts. 
  • **** the recipe was developed with the flavours to be used per batch. I'd recommend doubling the batter and using all the flavours as is or cutting the flavours in half if using the batter as listed.