Tips for Using our Muffin Mix

  • If you wish to bake a smaller quantity of muffins (6 regular sized or 12 mini muffins), use 130g or 3/4 cup of the dry mix in the package and halve the ingredients on the original recipe.
  • Store muffins in an airtight up to 24 hours at room temperature.
  • Refrigeration: Store in an airtight container for 3-5 days.
  • Freezing Option: Place in a freezer-safe bag or container, and they can be stored for up to three months.

One Bowl Banana Bread

Ingredients

3 ripe mashed bananas
1 cup milk of choice
1/4 cup oil (such as melted coconut oil)
1 tsp vanilla
1 package banana oat mini muffin mix
Optional: 1 cup chocolate chips

Instructions

Spray loaf pan or cover with parchment paper.
Combine bananas, milk, oil and vanilla in a bowl.
Add package of dry mix and stir to combine throughly. Mix in optional chocolate chips.
Pour into loaf pan and bake for 50-55 minutes at 375 degrees.

Blender Spinach Muffins

Ingredients

3 ripe bananas
1 cup milk of choice
1/4 cup oil (such as melted coconut oil)
1 tsp vanilla
2 cups baby spinach
1 package banana oat mini muffin mix

Instructions

Blend bananas, spinach, milk, oil and vanilla in a blender.
Pour in dry mix into blender and give it a quick stir with a long spoon to combine, then pulse blender on low a few times to combine throughly.
Pour into muffin tin and bake as directed on package.

Zucchini Muffins: No Added Sugar

Ingredients

1/2 cup grated zucchini (squeeze out excess water)
1/2 cup mashed banana
1 cup milk of choice
1/4 cup oil (such as melted coconut oil)
1 tsp vanilla
1 package banana oat mini muffin mix

Instructions

Combine zucchini, banana, milk, oil and vanilla in a bowl.
Add package of dry mix and stir to combine throughly.
Pour into muffin pan and bake as directed on package.

Zucchini Muffins: Over 12 Months

Ingredients

1 cup grated zucchini (squeeze out excess water)
1/2 cup sugar
1 cup milk of choice
1/4 cup oil (such as melted coconut oil)
1 tsp vanilla
1 package banana oat mini muffin mix.

Instructions

Combine zucchini, sugar, milk, oil and vanilla in a bowl.
Add package of dry mix and stir to combine throughly. Optional: mix in 1/2 cup - 1 cup chocolate chips.
Pour into muffin pan and bake as directed on package.

PB & J Muffins 🥜🍓

Ingredients

3 ripe mashed bananas
1 cup milk of choice
1/4 cup oil (such as melted coconut oil)
1 tsp vanilla
1 package banana oat mini muffin mix
*Nut Butter (peanut, almond or sun butter) and Jam (look for no added sugar) of choice

Instructions

  • Spray or grease muffin tin and preheat oven to 375 degrees.
    Combine bananas, milk, oil and vanilla in a bowl.
  • Add package of dry mix and stir to combine throughly.
  • Divide the batter among the prepared muffin pan. Add a small dollop of nut butter and jam to each muffin and use a toothpick to swirl it in. (*Large globs of nut butter are a choking hazard, so ensure nut butter if using is thin and evenly distributed).
  • Bake as directed on package.


Summer Strawberry Oatmeal Muffins

Ingredients:

  • 1 cup of milk or plant-based milk
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon of vanilla
  • 1/2 cup of sugar
  • 1 bag of Riley’s Kitchen Banana Oat Muffin Mix
  • 1 cup of chopped strawberries—or any berries you have on hand.

Instructions

Whisk together milk, coconut oil or butter, vanilla, and sugar. Add in 1 bag of Riley’s Kitchen Banana Oat Muffin Mix and stir until just combined. Gently fold in 1 cup of chopped strawberries.

Spoon the batter into a regular-sized muffin tin and bake at 375°F for 22–24 minutes, until golden and delicious.