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    Home » Recipes » Banana Breads and Muffins

    Published: Aug 9, 2021 by Nicole This post may contain affiliate links.

    Trail Mix Banana Muffins

    Jump to Recipe Print Recipe

    Trail mix banana muffins are a fun and colorful way to add more nuts, fruits, and protein into your diet. With a delicious and moist banana muffin packed with your favorite trail mix blend inside, every bite is sweet, crunchy, salty, and oh so perfect!

    two trail mix banana muffins with trail mix around them

    If your kids are anything like mine, they pick around the good stuff in trail mix. Okay, so I'm actually guilty of this too haha. But, I've discovered a fun way to make the mix more enjoyable- by adding it into banana bread. Seriously, these kids are practically monkeys themselves with how fast we go through bananas around here, so it makes sense.

    Adding trail mix to banana bread is a wonderful way to make trail mix more portable for road trips or hiking. While it already is portable in little snack bags, what I mean is that since all the nuts, fruits, and chocolates are being held together in one muffin, there's going to be far fewer pieces stuck in car seats, couches, and wherever else kids drop their foods.

    Muffins with dried fruit and nuts is definitely the way to go to pack in the nutrition.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 🔪 Instructions
    • 📖 Recipe
    trail mix banana muffins with tril mix around them ad a plate of muffins in background

    🥘 Ingredients

    • Ripe bananas
    • Coconut oil
    • Baking soda
    • Salt
    • Vanilla
    • Egg
    • Sugar
    • All-purpose flour
    • Trail Mix

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Muffin tray
    • Muffin paper liners
    • Mixing bowls
    • Measuring cups
    • Measuring spoons
    • Whisk
    aerial view of scattered trail mix around banana muffins

    🍴 Recipe Tips

    You can use almost any blend of muffin mix preferred for this trail mix muffin recipe. If desired you can use trail mixes with dried fruits, without chocolate pieces, with coconut shreds, or use the ones with a blend of chocolate chips mixed in. I've yet to find a trail mix blend that I didn't like in my muffins.

    I recommend not overmixing the batter in the muffins as you just want to stir the flour and trail mix into the blend until just combined. If you stir too much once the flour has been added, the glutens develop and could result in a chewier or more gum-like muffin texture which we do not want.

    You can switch out the coconut oil for canola oil, vegetable oil, or even melted butter if desired. I personally like the coconut oil for these ones just because it goes great with the "feeling healthy" vibe you get from the trail mix, but these are still more treat-like either way.

    several trail mix banana muffins on and off of a plate surrounded by loose trail mix

    💭 FAQs

    How long are trail mix muffins good for?

    If properly stored in an airtight container at room temperature, you can expect these muffins to last about 3-5 days like any other banana muffin recipe.

    Can I freeze trail mix muffins?

    Yes. These muffins can be frozen in an airtight container for up to 3 months. To thaw simply place them on the counter to thaw. This could take anywhere from 15 minutes to an hour depending on what the room temperature is and how many you're trying to thaw at once. These can also be placed in lunch boxes frozen in the morning and be thawed by lunch.

    🔪 Instructions

    Check out how to make trail mix banana muffins with these simple step-by-step instructions:

    1. Preheat the oven to 350 degrees F and line a muffin tray with paper liners. Set aside.
    2. In a mixing bowl, mash your bananas.
    3. Stir in the coconut oil.
    4. Mix in your baking soda and salt.
    5. Stir in the vanilla, egg, and sugar. Whisk until smooth.
    6. Stir in the flour until no flour streaks remain. Do not overmix.
    7. Fold in your trail mix until incorporated.
    8. Scoop the batter out into your muffin tray filling each muffin cup ⅔s of the way full.
    9. Bake in the oven for 15-20 minutes or until a toothpick can be inserted and come out clean.
    10. Let the muffins cool for 5 minutes before removing and placing them on a wire rack to cool completely.
    trail mix muffins arranged on a white surface with trail mix scattered around

    More great muffin recipes to try

    • Zucchini Carrot Oatmeal Muffins
    • Cake Mix Blueberry Muffins
    • Bakery Style Strawberry Muffins
    • Simple Pear Muffins
    • Cranberry Eggnog Streusel Muffins
    • Peanut Butter and Jelly Muffins

    📖 Recipe

    trail mix banana bread with scattered trail mix around it
    Print Recipe
    5 from 1 vote

    Trail Mix Banana Muffins

    Trail mix banana muffins are a fun and colorful way to add more nuts, fruits, and protein into your diet. With a delicious and moist banana muffin packed with your favorite trail mix blend inside, every bite is sweet, crunchy, salty, and oh so perfect!
    Prep Time 10 mins
    Cook Time 15 mins
    Cool 30 mins
    Total Time 55 mins
    Servings: 12 muffins
    Calories: 118kcal
    Cost Recipe $2.48 / Serving $0.21
    Prevent your screen from going dark

    Equipment

    • Muffin Tray
    • Muffin paper liners
    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Whisk

    Ingredients

    • 1 ½ cups mashed bananas, about 2-3 ripe ($0.75)
    • ⅓ cup coconut oil ($0.85)
    • 1 teaspoon baking soda ($0.01)
    • ¼ teaspoon salt ($0.02)
    • 1 teaspoon vanilla ($0.02)
    • 1 large egg ($0.08)
    • ½ cup sugar ($0.11)
    • 1 ½ cups all-purpose flour ($0.12)
    • 1 cups trail mix ($0.52)

    Instructions

    • Preheat oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
    • In a large mixing bowl, mash bananas.
    • Stir in coconut oil.
    • Mix in the baking soda, and salt.
    • Mix in the vanilla, egg, and sugar until smooth.
    • Stir in flour until no flour streaks remain.
    • Fold in trail mix.
    • Scoop into muffin pan filling each one about ⅔rd of the way full.
    • Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
    • Let cool for 5 minutes in the pan before transferring to a wire cooling rack to cool completely.

    Notes

    Recipe Tips

    • You can use almost any blend of muffin mix preferred for this trail mix muffin recipe.
    • If desired you can use trail mixes with dried fruits, without chocolate pieces, with coconut shreds, or use the ones with a blend of chocolate chips mixed in. I've yet to find a trail mix blend that I didn't like in my muffins.
    • I recommend not overmixing the batter in the muffins as you just want to stir the flour and trail mix into the blend until just combined. If you stir too much once the flour has been added, the glutens develop and could result in a chewier or more gum-like muffin texture which we do not want.
    • You can switch out the coconut oil for canola oil, vegetable oil, or even melted butter if desired. I personally like the coconut oil for these ones just because it goes great with the "feeling healthy" vibe you get from the trail mix, but these are still more treat-like either way.

    Storage

    • If properly stored in an airtight container at room temperature, you can expect these muffins to last about 3-5 days like any other banana muffin recipe. 
    • These muffins can be frozen in an airtight container for up to 3 months. To thaw simply place them on the counter to thaw. This could take anywhere from 15 minutes to an hour depending on what the room temperature is and how many you're trying to thaw at once. These can also be placed in lunch boxes frozen in the morning and be thawed by lunch.

    Nutritional Information

    Serving: 1muffin | Calories: 118kcal | Carbohydrates: 14.8g | Protein: 0.8g | Fat: 6.5g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 15.5mg | Sodium: 159.6mg | Potassium: 107.1mg | Fiber: 0.7g | Sugar: 11.8g | Vitamin A: 7.5IU | Vitamin C: 2.4mg | Calcium: 4mg | Iron: 0.2mg
    Author NicoleDurham
    Course brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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