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Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!

muffins in a basket with fruit/nuts on a wooden board

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A yummy, easy lunch box filler using a healthy trail mix, blended into muffins. Excellent for a mid-morning or afternoon snack!

HOT TIP: Use a trail mix that is mainly fruit and nuts – maybe coconut. Avoid the ones with chocolate (they don’t bake as well)

My kids LOVE muffins – anything in the oven that comes out in a muffin pan, they’re all over. The smell of these is amazing. Although I use a trail mix with dried fruit, they get a little reconstituted, so you have delicious tropical fruit flavors all through the muffin. And some nuts, too!

If you are looking for some amazing muffin recipes, you will want to check out my Donut Muffins, as well as these epic Strawberry Banana Muffins.

Why this recipe works:

They’re super easy to make.
Kid friendly
Delicious

Kylee’s Notes & FAQs

How to store muffins

Store in a covered container on the counter for up to 5 days. These can also be frozen. Wrap well in parchment, then plastic wrap and freeze up to 3 months. Thaw and devour.

Ways to switch it up

Use a trail mix that is mainly fruit and nuts – maybe coconut.
Add chocolate chips if you need a sweeter treat!
No trail mix? Use any dried fruit – raisins, cranberries, apples, or pineapple
Only mix until JUST combined – overmixed batter will produce tough muffins!
Switch out the butter, and use coconut oil for a healthier muffin.

Trail Mix – use a trail mix that is mainly fruit and nut. Ones with cranberry or pineapple are awesome!
Flour – all-purpose white flour. Nothing fancy over here.
Sugar – plain white sugar
Salt – I use kosher salt. Salt intensifies food’s other flavors, don’t leave this out!
Baking Powder & Baking Soda – important for fluffy muffins
Salt – I use kosher salt. Salt intensifies food’s other flavors, don’t leave this out!
Bananas – you need a cup of mashed bananas, which means 2 medium bananas for me.
Butter – I use salted butter.
Eggs – large ones!

How to make this recipe:

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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Preheat oven to 350 degrees F.
Line a 12 hole muffin pan with paper liners.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
In another bowl whisk together bananas, butter, and eggs.
Add wet mixture to the dry ingredients, and mix until JUST combined.
Fold in the trail mix, being careful not to overmix.
Scoop into a muffin tin lined with paper muffin cups.
Bake 20-25 minutes or until muffins spring back when touched lightly.
Cool slightly, remove from pan and cool on wire rack.
Devour.

More Muffin Recipes:

Blueberry Crumb Muffins – Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping.
Bakery Style Chocolate Chip Muffins from Sweet Little Baker.
ALL MUFFIN RECIPES

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