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As the summer days begin to fade and the school year approaches, parents often find themselves in search of nutritious snacks that can keep their children energized and focused throughout the busy school day. A well-balanced snack not only supports a child's growth and development but also plays a crucial role in enhancing their concentration and overall performance in the classroom. Enter the Back to School Treats Muffins, a delightful solution that combines taste and nutrition in one convenient package.

Back To School Treats Muffins

Looking for a nutritious and delicious snack as the school year kicks off? Try these Back to School Treats Muffins! Packed with wholesome ingredients like rolled oats, brown sugar, and mini chocolate chips, they offer a perfect balance of taste and nutrition. Easy to customize, these muffins can be enjoyed for breakfast, as after-school snacks, or in lunchboxes. Keep your kids energized and focused with this simple recipe that’s sure to please the whole family.
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Ingredients
  

1 ½ cups all-purpose flour

1 cup rolled oats

¾ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 large eggs

½ cup milk (or almond milk)

¼ cup vegetable oil

1 teaspoon vanilla extract

1 cup mini chocolate chips

½ cup chopped nuts (walnuts or pecans)

½ cup dried fruit (raisins, cranberries, or chopped apricots)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.

      Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if the batter is a bit lumpy.

          Fold in Add-ins: Gently fold in the mini chocolate chips, chopped nuts, and dried fruit until evenly distributed throughout the batter.

            Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or pack them up for a delicious back-to-school snack!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins