Trick or Treat Muffins {Recipe}

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Are your kids feeling “tricked” by the little red raisin boxes in the bottom of their halloween bag? That’s ok, we have a healthy treat to the rescue!

Debating what to do with all that bite-size candy? Halloween is frightening in more ways than one!  Your kids will love the treats but might feel tricked if they find raisin boxes at the bottom of their bag.

I made this super easy and quick muffin recipe. Kids love getting in the kitchen, and showing them what you can make with that “trick” just might change their mind!

This is a great recipe for adding whatever little extras you have around the house.  Crushed up candy, M&Ms, nuts, it all works!

The one ingredient I wouldn’t skip is the Ground Flax Meal. It adds a bit of texture and is filled with Omega-3 Fatty Acids. And it takes the place of eggs!

This little muffin packs a punch! Serve it for breakfast with a little honey or add it to your MOMables lunch. I’m planning to keep them for an on-the-go snack when I’m shuffling the kids across town for their after school activities.

Trick or Treat Muffins

Make these super easy muffins with those little red raisin boxes.

  • Author: MOMables
  • Cuisine: Breakfast


  • 2 cups whole wheat pastry flour
  • 2 tablespoons ground flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 2 tablespoons melted butter
  • 1/3 cup milk
  • *Measurements for add-ons to mix and match:*
  • 1 cup fresh or frozen fruit, thawed
  • 1/2 cup pecans, walnuts or almonds, chopped
  • 2/3 cup dried fruit
  • 1 teaspoon cinnamon + 1/4 teaspoon nutmeg
  • 1 cup chocolate chips, semi-sweet


  1. Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan.
  2. In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking soda and sugar. Add in apple sauce, melted butter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups.
  3. Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an air tight container.


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