These muffins are perfect as a take-along snack. Use a mini-muffin pans for small portions that you can include in lunchboxes or for a pre-workout snack. Since they are smaller than regular-sized muffins, they freeze more easily, and you can make big batches for future use.
Bake in 375 degrees Fahrenheit oven for 10-18 minutes. The recipe makes about 24 mini muffins or 12 larger muffins. Store them in the refrigerator for up to four days. Frozen muffins can last up to two months. Just reheat muffins for 45 seconds before consuming.