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As summer winds down and the back-to-school season approaches, parents are faced with the challenge of ensuring their children are well-nourished and ready to tackle the academic year ahead. Healthy snacks play a crucial role in this preparation, providing the necessary energy and nutrients to support learning and growth. One delightful solution is the Back To School Muffins, a wholesome and convenient option that promises to satisfy even the pickiest eaters.

Back To School Muffins

Kick off the new school year with delicious and nutritious Back To School Muffins! These easy-to-make muffins are packed with whole grains, fruits, and healthy fats, making them a perfect grab-and-go snack for busy mornings. Customize them with your child's favorite add-ins like nuts or berries to cater to their taste. Not only are these muffins great for lunchboxes, but they also support energy and concentration, helping kids thrive in the classroom.
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Ingredients
  

2 cups whole wheat flour

1 cup rolled oats

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 large eggs

1 cup unsweetened applesauce

1/2 cup milk (dairy or plant-based)

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup mixed berries (fresh or frozen)

1/2 cup chopped nuts (optional, e.g., walnuts or pecans)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

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

      Combine Wet Ingredients: In another bowl, beat the eggs and then add the applesauce, milk, vegetable oil, and vanilla extract. Mix until fully combined.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix. The batter should be slightly lumpy.

          Add Mix-Ins: Fold in the mixed berries, chopped nuts, and chocolate chips (if using) until evenly distributed throughout the batter.

            Fill Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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

                  Enjoy: Serve warm or store them in an airtight container for up to a week for a delightful grab-and-go breakfast or snack!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 12 muffins