Oatmeal Plum Mini Muffins

Time to Cook: 
15 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
3 dozen
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It's been muffin madness at my house the last week or so, ever since I started working in a breakfast program and began baking muffins for all the little people there. Mini muffins are great for little hands, and they are just enough to get a bite or two of tasty goodness without having to make the commitment of eating a whole one. Plus if you make a variety of flavors (like butternut squash or apple) then you can have a few different ones!

When you have fruit hanging around, it's always great to use it up by tucking it into a muffin, and then later into a lunchbox. Kids love them, and adults do, too!

Fruit and oat mini muffins are perfect for little hands


1 1/2 cups flour

1 cup quick oats

1/3 cup brown sugar

1 tbsp baking powder

1 cup milk

1/4 cup oil

1 large egg, beaten

1 tsp vanilla

1 cup diced plums


1. Preheat oven to 400 F. Spray muffin tins with non-stick spray.

2. In a medium sized bowl, whisk together the flour, oats, brown sugar, and baking powder. Set aside.

3. In a different bowl, whisk together the milk, oil, egg, and vanilla. Add to the flour mixture and stir until just combined. Fold in the diced plums.

4. Spoon the batter into prepared muffin cups until they are about 3/4 full. Sprinkle some oats on top if you wish. Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

5. Cool the muffins slightly in the pan before removing to a wire rack and cooling completely. Muffins will keep for 2 days in an airtight container at room temperature, or up to 2 weeks in the freezer.

Adapted from Quaker Oats