Trail Mix Muffins


Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksI know I’m not the only one who has a hard time controlling herself around trail mix, especially when it comes to picking out my favorite ingredients. One of the best things about these soft and fluffy muffins is that you can customize the add-ins based on your favorite trail mix ingredients, or switch them up with each new batch always having something different.

  • Yield: 12 MUFFINS


  • 1 cup (80 g) rolled oats (quick or old-fashioned)
  • 3 tbsp (21 g) ground flaxseed
  • 2 tsp (8 g) baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • ¼ cup (59 ml) unsweetened almond milk
  • 6 tbsp (96 g) almond butter
  • ¼ cup (85 g) honey
  • 1 tsp vanilla extract
  • ½ cup (70 g) pumpkin or sunflower seeds
  • ½ cup (80 g) dried fruit of choice
  • ½ cup (40 g) old-fashioned rolled oats
  • ¼ cup (45 g) mini chocolate chips (for dairy-free, use vegan chocolate chips)
How to Make It
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
  2. Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
  3. Add the eggs, almond milk, almond butter, honey and vanilla, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
  4. Transfer the batter to a medium-sized mixing bowl and fold in all the remaining ingredients.
  5. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional seeds, dried fruit, oats and chocolate chips, if desired.
  6. Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a  toothpick inserted into the center comes out clean. Allow the muffins to cool in the pann for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

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