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Delicious Weight Loss Mini Muffins

These mini muffins sneak in fruit and fiber, making them a delightful and healthy snack perfect for busy mornings, picnics, or lunchboxes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 mini muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium apple, grated with skin (approximately 150 g) Grate finely for delicate texture.
  • 1 ripe banana, mashed (approximately 120 g) Ripe bananas add sweetness and moisture.
  • 2 large eggs Can substitute with flax eggs for egg-free option.
  • 1 cup rolled oats (approximately 90 g) Use certified gluten-free oats if needed.
  • 1/2 cup raisins (approximately 80 g) Can swap for dates or mini chocolate chips.
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350 F (175 C) and line a mini muffin tin with paper liners or lightly grease it.
  2. In a large bowl, combine the grated apple, mashed banana, and eggs. Mix until well blended.
Mixing
  1. Stir in the rolled oats, raisins, baking powder, cinnamon, and salt until just combined.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake for 15-20 minutes or until the muffins are golden and a toothpick inserted comes out clean.
  3. Allow them to cool for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days and freeze extras for a quick snack later. Serve warm with yogurt or almond butter.