Trail Mix Breakfast Cookies

Trail Mix Breakfast Cookies


August 31 is National Trail Mix Day


I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).


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Trail Mix Muffins

Trail Mix Muffins


What do you do while something is in the oven?  Do you read? Blog? Dance? Clean the kitchen? Watch television?

The day that I made these trail mix muffins, I went for a one-mile run as soon as I put the muffins in the oven.  I set the timer for 25 minutes and took off, knowing that (1) my mom would be in the kitchen just in case something happened, and (2) I would be back from the run in less than ten minutes.

My muffins burned.  When I calculated baking time, I failed to take into consideration the size of the muffins and fact that I was using a metal pan.  The good news is that they still tasted great…they just look a little, um, dark.  As I sat to write this post, I chose to only photograph the prettiest of the muffins, and I adjusted the baking time in the directions.

But really, try them! They are great!

Trail Mix Muffins


  • 1 ripe banana
  • 3/4 cup milk of choice
  • 1/2 tsp. vanilla
  • 1 cup oatmeal
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup mix of nuts and dried fruits (I used a mix of almonds, peanuts, cashews, and raisins)


  • Preheat oven to 350 degrees Fahrenheit.
  • Mash the banana and mix in milk and vanilla.
  • Add oatmeal, cinnamon, baking powder, and salt.  Mix well.
  • Stir in nuts and fruit.
  • Spray a 6-count muffin pan with nonstick spray.
  • Evenly distribute the batter between all six cups.
  • Bake for approximately 20 minutes or until light brown (it may be in your best interest to not go for a run at this time 🙂 ).
  • Let cool before removing from the pan (they will crumble in to granola if you don’t let them cool!)
  • Eat and enjoy!