Trail Mix Muffins
servings12 muffins
Soft, wholesome, easy to prep ahead, freezer friendly and perfect for a grab and go breakfast or snack.
Ingredients
Dry ingredients
- 2½ cups (300 g) all-purpose flour (plain flour)
- ½ cup (100 g) brown or white sugar
- 1½ level teaspoons baking powder
- ¼ level teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 1 cup (120 g) trail mix (see Note 1)
Wet ingredients
- ¾ cup (180 g) plain yogurt (see Note 2)
- 1 cup (240 ml) milk
- ⅓ cup (80 ml) oil (vegetable or canola)
- 1 teaspoon vanilla extract
Optional
- 3 Tablespoons extra trail mix to sprinkle on top before baking
Instructions
- Preheat your oven to 350°F (180°C) or 160°C fan. Line a 12-hole muffin pan with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and broken-up trail mix.
- Mix the wet ingredients: In another bowl, whisk together the yogurt, milk, oil, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. Don’t overmix.
- Scoop and bake: Divide the batter between the muffin cups (about ¾ full). Add a little extra trail mix on top if you like.
- Bake for 20 to 22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.
Storage
- Keep muffins in an airtight container at room temperature for 2 to 3 days, or freeze for up to 2 months.
Video
Recipe Notes
1. Trail mix: I used store-bought trail mix and pulsed it quickly in a blender to break up the big pieces. This helps the muffins bake evenly and hold together better.
2. Yogurt: Use plain, unflavored yogurt (not thick Greek-style).
- No blender? Put the mix in a zip bag and press with a rolling pin or spoon.
- No trail mix? Make your own with about 1 cup (120g) total of chopped nuts, dried fruit, seeds and chocolate chips if you like.
2. Yogurt: Use plain, unflavored yogurt (not thick Greek-style).
- If you only have Greek yogurt, thin it with a bit of extra milk.
- You can also use the same amount of buttermilk or sour cream instead.
- Buttermilk makes the muffins softer, while sour cream makes them a little richer.
Nutrition
Serving: 1muffin | Calories: 252kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 135mg | Potassium: 122mg | Fiber: 1g | Sugar: 12g | Calcium: 64mg | Iron: 2mg
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