I love baking small treats for my kids’ lunchboxes, like these Whole Wheat Cinnamon Mini Muffins. Instead of filling them up with high fructose corn syrup, I can control the ingredients and add a little nutrition to their sweet. This recipe is pure sweetness, since there’s not even a fruit puree involved. These were requested by my one daughter who said, “Mommy, make some muffins without stuff hiding inside, please.” Don’t tell her about the whole wheat flour…
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 2 cups whole wheat flour
- 3/4 cup sugar
- 1 cup milk
- 1/2 cup canola oil
- 2 eggs
- Cinnamon Sugar (1/4 sugar mixed with 2 tsp cinnamon)
- Preheat oven to 375 degrees. Spray mini muffin tins with cooking spray.
- Combine the dry ingredients, then add the wet ingredients. Mix only until moistened. Fill mini muffin cups 2/3 – 3/4 full. Top with cinnamon sugar.
- Bake for 13-15 minutes until a toothpick poked into the muffin center comes out clean. Allow to cool in muffin tins for 5-10 minutes. Remove from muffin tins and completely cool.
These Whole Wheat Cinnamon Mini Muffins make the whole house smell good, and they’d make a lovely fall gift for a friend or neighbor.
This recipe is linked to October Frights at What’s Allie Making Now, Full Plate Thursday at Miz Helen’s Country Kitchen, It’s a Keeper at EverydayTastes, Tasty Tuesday at Balancing Beauty & Bedlam, Favorite Fall Recipes at Multiples & More, CraftOManiac Monday at CraftOManiac, Meatless Monday at Midnight Maniac, Friday Favorites at Simply Sweet Home, Foodie Friday at Designs by Gollum, Friday Food at MomTrends, and Feasting in Fellowship Friday at Comfy in the Kitchen..