Back To School Muffins

As the back-to-school season approaches, parents often find themselves on the lookout for nutritious snacks that fuel their children's brains and keep their energy levels high throughout the day. With busy schedules filled with classes, extracurricular activities, and homework, a healthy snack can make all the difference in maintaining focus and enthusiasm. One standout option is the Back to School Brain Boost Muffins, a delicious and wholesome treat designed to support cognitive function and overall health.

As the school year kicks off, keep your kids energized and focused with Back to School Brain Boost Muffins! These muffins are packed with wholesome ingredients like whole grains, fruits, and nuts, making them a deliciously nutritious snack for busy days. Perfect for breakfast or after-school, they help support cognitive function and overall health. Easy to make, these muffins can be customized to suit dietary preferences while ensuring kids enjoy a tasty treat that fuels their minds.

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Ingredients

1 ½ cups whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup unsweetened applesauce

2 large eggs

1/4 cup honey or maple syrup

1/3 cup milk (cow's milk or a plant-based alternative)

1 teaspoon vanilla extract

1 cup mixed berries (fresh or frozen)

1/2 cup chopped nuts (walnuts or pecans are great choices)

Optional: 1/4 cup dark chocolate chips for a touch of sweetness

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined.

In another bowl, mix the applesauce, eggs, honey (or maple syrup), milk, and vanilla extract until smooth.

Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Fold in the mixed berries, chopped nuts, and optional chocolate chips until evenly distributed throughout the batter.

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.

Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins