Time to pull out your muffin tins! This post will change your life. I never really thought about using muffin tins for much more than muffins - but you can make some awesome meals and snacks using this handy kitchen essential. I loved being able to customize the individual portions to suit each persons in our family. All of the recipes freeze well - which is great as I can just pull out one or two servings when needed. A great idea for anyone who may be living on their own. I also enjoy that they were a perfect portion size!
Here are some tips for use of your muffin tins, as I did try quite a few recipes that were a flop.
- Be sure to grease your pan with a bit of olive oil when using for any recipe. It will cut down on wash up time.
- Baking time is always less when using a muffin tin. So if you try to create something on your own that usually cooks in a larger pan - shorten the cooking time.
- To freeze food - cook the recipe fully and let cool - then place in freezer bag letting as much air out as possible. Freeze for up to 3 months.
- These recipes also taste great as leftovers - and on your lunch next day.
See below for muffin tin recipes and ideas:
Granola Bars (Or Circles)
This recipe is adapted from the famous "Goody Two Chew" recipe in The LooneySpoons cookbook. These make for a great breakfast or snack.
- 1/3 cup natural peanut butter
- 1/4 cup maple syrup
- 2 egg whites
- 1 tsp cinnamon
- 2 1/2 cups granola (I like to use the Blue Menu PC granola cereal from grocery store if I don't have any homemade at the time. Choose a low sugar option if possible)
- 3/4 cup of dried cranberries, sunflowers seeds, pumpkin seeds, dark chocolate chips or raisins (or a combo to total 3/4 cup)
Blend peanut butter, egg whites, maple syrup and cinnamon with mixer till smooth. Stir in granola and dried fruit or seeds. Divide mixture between 12 greased muffin cups. Bake at 250 for 45 minutes. Remove from oven and cool fully before removing from pan.
Banana Oat Muffins
Our family loves this recipe - they barely last a day in our house. I usually make a double batch (24) and put some in the freezer. Take note there is no flour in this recipe!
- 2 Medium ripe bananas, mashed
- 2 Eggs
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups rolled oats (old fashioned or quick)
- 1/2 cup mini or regular semi sweet or dark chocolate chips
Mix all ingredients together and divide between 12 greased muffin cups. Bake for 15-20 minutes at 400 - until toothpick comes out clean.
This recipe is a quick easy breakfast snack or meal. They taste even better the next day! Prepare them with ingredients that you would like in an omelet.
- 10 eggs
- 1/3 cup milk
- Salt & pepper to taste
- Ingredients you wish to put in your egg muffins. (Eg. Spinach, grated cheese, peppers, mushrooms, ham, bacon, feta cheese, broccoli, tomato)
Grease 12 muffin cups. Mix eggs and milk together like making scrambled eggs adding salt and pepper to taste.
Cut ingredients you wish to add to your egg muffins and place in bottom of pan. You do not need a lot of these ingredients as the cups are small.
Divide egg mixture between the 12 muffin cups.
Bake at 350 for 20-30 minutes till egg is set.
This was a new recipe for us and we instantly fell in love with it. A fun and healthy way to prepare a side suited for any meal.
- 5-6 of Your favourite type of potato to bake (yellow, russet, sweet, red)
- Olive oil
- Salt & pepper
- Toppings for your potato (onions, garlic, tomatoes, cheese, peppers, bacon, etc)
Grease 12 muffin cups with olive oil. Cut potatoes with skin on into inch size pieces and place in muffin cups (about 1/2 potato per cup). Spritz or brush potatoes with olive oil and salt and pepper to taste. Top with any toppings that need a bit of baking (eg. Onion or garlic). Place in oven and bake at 350 for about 30-40 minutes or until potatoes are soft. Once potatoes are done, pull them out and top them with the other toppings letting everyone pick what they would like on top. Put under broil till cheese bubbling or toppings hot- about 3 minutes. Spoon out onto plate hot. These are amazing reheated next day.
A definite hit with my kids. They taste sweet as if there is sugar added. A great way to use up bananas. And one of those snacks the kids can have as much of as they want.
- 6 medium ripe bananas
- 1/4 cup mini chocolate chips
Take ripe bananas and peel, break in half and place in freezer bag. Put bananas in freezer. When bananas are frozen remove from freezer and place in blender or food processor. Let them soften just a little, then blend till smooth.
Stir in mini chocolate chips. Place a muffin liner in muffin cup - yields 6-8 servings depending on size of bananas. Divide mixture in muffin cups. Stick a popsicle stick in top of muffin cup. Place in freezer till frozen. Remove liner before eating.