🍫 Mini Muffins (Kid-Approved + Lunchbox-Ready!)

Let’s be honest—mornings are chaos. Between missing socks, packed schedules, and last-minute “Mom, I need a snack for school!” moments, breakfast (or snack prep) often gets pushed to the bottom of the list.

Enter: these super easy Mini Muffins.

They take less than 20 minutes, use one bowl, and somehow manage to please both my not-picky child and my extremely picky one—which is a win in any parent’s book. 💪

📝 Ingredients

Just a few pantry staples (and a shortcut!) are all you need:

• 1 cup of pancake mix or choice
• 1 egg
• 1/2 cup milk
• Optional add-ins of choice

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix muffin mix, egg, and milk until just combined.
3. Scoop the batter into a mini muffin pan—grease it or use liners for easy cleanup.
4. Sprinkle a few chocolate chips or other add-on on top for fun (optional but recommended!).
5. Bake for 10–12 minutes or until lightly golden and a toothpick comes out clean.
6. Let them cool slightly… or eat them warm if your kids don’t want to wait.

⏱️ Time-Saving Breakdown:

• Prep time: 5 minutes
• Bake time: 10–12 minutes
• Total time: About 15–20 minutes

🧁 Why We Love These:

• Kid-approved by even the pickiest of eaters (yes, mine!)
• Perfect for lunchboxes, road trips, or after-school snacks
• Freezer-friendly: stash a batch in a zip-top bag for emergencies
• Minimal mess = happy mom

💡 Tips:

• Add a splash of vanilla or a pinch of cinnamon for flavor boosts
• Use a cookie scoop to keep muffin sizes consistent
• Want to sneak in something extra? Fold in mashed banana or grated zucchini

💬 Let’s Chat:

Have a picky eater win with this recipe?

Share your version in the comments or tag me on Facebook at From Work to Table — I’d love to see how your batch turned out!