Yield: 24 mini muffins (or 12 regular muffins)

Prep Time: 15 minutes

Bake Time: 12–15 minutes (mini) or 20–25 minutes (regular)

Ingredients

Dry Ingredients

• 1 cup (90 g) rolled oats
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon salt

Wet Ingredients

• 1 medium apple, grated with skin (about 150 g)
• 1 ripe banana, mashed (about 120 g)
• 2 large eggs
• ¼ cup (60 ml) milk (dairy or plant-based)
• ¼ cup (60 ml) vegetable oil or melted butter
• 1 teaspoon vanilla extract
• ¼ cup (50 g) brown sugar or honey (optional, depending on desired sweetness)

Mix-ins

• ½ cup (75 g) raisins or dried cranberries
• ¼ cup (40 g) chopped dried apricots (optional)
• ¼ cup (40 g) chopped walnuts or pecans (optional)

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Instructions

1. Prepare

• Preheat oven to 350°F (175°C).
• Grease a mini muffin pan or line with mini paper liners.

2. Mix Dry Ingredients

In a large bowl combine:

• oats
• flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• salt

3. Mix Wet Ingredients

In another bowl whisk together:

• mashed banana
• grated apple
• eggs
• milk
• oil
• vanilla
• sugar or honey (if using)

4. Combine

Pour wet ingredients into dry ingredients.

Mix gently until just combined.

Fold in:

• raisins
• apricots
• nuts

Do not overmix.

5. Fill Muffin Cups

Fill each cup about ¾ full.

6. Bake

• Mini muffins: 12–15 minutes
• Regular muffins: 20–25 minutes

A toothpick inserted in the center should come out clean.

7. Cool

Cool in pan for 5 minutes, then transfer to a wire rack.

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Nutrition (Approximate)

Per mini muffin (recipe makes 24, including optional dried fruit but no nuts):

• Calories: 65
• Protein: 1.6 g
• Carbohydrates: 10 g
• Sugars: 5 g
• Fiber: 1.2 g
• Fat: 2.3 g
• Saturated fat: 0.4 g
• Sodium: 45 mg
• Potassium: 70 mg

With walnuts, add approximately:

• +12 calories
• +1.2 g fat
• +0.3 g protein per mini muffin

Values are estimates and vary depending on ingredient brands and substitutions.

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Storage

• Room temperature: 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Up to 3 months. Thaw overnight or microwave for 20–30 seconds.

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Variations

• Chocolate Chip: Replace dried fruit with ½ cup mini chocolate chips.
• Carrot Apple: Add ½ cup grated carrot.
• Blueberry: Replace raisins with fresh or frozen blueberries.
• Coconut: Add ¼ cup shredded coconut.
• Pumpkin Spice: Replace banana with ½ cup pumpkin purée.

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Frequently Asked Questions

Can I make these gluten-free?

Yes. Use certified gluten-free rolled oats and a 1:1 gluten-free flour blend.

Can I skip the banana?

Yes. Replace it with:

• ½ cup unsweetened applesauce, or
• ½ cup pumpkin purée, or
• ½ cup plain yogurt.

Can I use quick oats?

Yes. The texture will be softer than with rolled oats.

Can I make them without sugar?

Yes. The banana, apple, and dried fruit provide natural sweetness. You can omit the added sugar or honey.

Can I make them dairy-free?

Yes. Use almond, soy, oat, or coconut milk and vegetable oil instead of butter.

Can I make them egg-free?

Yes. Replace each egg with:

• 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes), or
• ¼ cup unsweetened applesauce.

Why are my muffins dense?

Common causes include:

• Overmixing the batter.
• Too much flour.
• Expired baking powder or baking soda.
• Overbaking.

Can I use fresh cranberries instead of dried?

Yes, but they are much more tart. You may want to increase the sweetener slightly.

Can I freeze them?

Yes. Cool completely, wrap well, and freeze for up to 3 months.

Are they good for kids?

Yes. They’re a good snack or breakfast option with fruit, oats, and moderate sweetness. If serving very young children, chop dried fruit and nuts into small pieces or omit nuts to reduce choking risk.