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.
Preheat oven to 400° F.
Grease or place mini muffin cups*** into baking tray. In a small measuring cup mix together chia seeds and 2/3 cup of water. Set aside.
In a large bowl whisk together flour, oatmeal, baking powder, baking soda, and salt.
In a medium bowl whisk together sugar, butter/oil, milk, chia seeds and water mixture, and vanilla extract. Add wet ingredients to dry ingredients and mix with only a few light strokes with a wooden spoon.
Add desired flavours and mix with a few more strokes. I separated the batter**** into different bowls here (eyeballed) and added different flavours to each.
Add batter to muffin tin, filling about 2/3 way full. Bake for 10-12 minutes or until a cake tester or toothpick comes out clean. Let cool in pan for 3-5 minutes and then transfer to cooling rack to fully cool.
Muffins can be frozen from batter stage. Bake for 5 additional minutes when ready to bake.
Muffins will last in the freezer for 3-4 months from baked or batter stage.
* 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.