Go Back

Airplane Snacks for Kids – Mini Muffin Snack Packs - Easy, Kid-Friendly Travel Bites

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1 cup all-purpose flour (or a 1:1 gluten-free blend)
  • 1/2 cup whole wheat flour (or use all all-purpose)
  • 1/2 cup quick oats (optional for extra fiber)
  • 1/3 cup sugar (or coconut sugar)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional)
  • Wet Ingredients 2 large eggs
  • 1/2 cup milk (dairy or unsweetened non-dairy)
  • 1/3 cup plain yogurt or applesauce
  • 1/4 cup neutral oil (like canola or avocado) or melted butter
  • 1 teaspoon vanilla extract
  • 1 ripe banana, mashed (about 1/2 cup) for moisture and sweetness
  • Mix-Ins (choose 1–2) 1/2 cup mini chocolate chips
  • 1/2 cup blueberries (fresh or frozen, no need to thaw)
  • 1/2 cup finely diced strawberries or apples
  • 1/2 cup grated carrot or zucchini (squeeze out extra moisture)
  • 1/4 cup finely chopped nuts or seeds (sunflower or pumpkin for nut-free schools)
  • For Packing Mini muffin pan and liners
  • Small airtight containers or silicone snack cups
  • Optional: mini ice pack if traveling to the airport on a hot day

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease it.
  2. Combine dry ingredients: In a large bowl, whisk the flours, oats, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Mix wet ingredients: In a separate bowl, whisk eggs, milk, yogurt or applesauce, oil, vanilla, and mashed banana until smooth.
  4. Bring it together: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
  5. Fold in mix-ins: Add your chosen mix-ins and fold lightly. If using berries, toss them with a teaspoon of flour first to help prevent sinking.
  6. Fill the pan: Spoon the batter into the mini muffin cups, filling each about 3/4 full.
  7. Bake: Bake for 10–12 minutes, or until the tops are set and a toothpick comes out clean. Rotate the pan halfway through for even baking.
  8. Cool completely: Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool fully. Cooling prevents condensation in snack packs.
  9. Assemble snack packs: Add 2–4 mini muffins to each container. Pair with extras like cheese cubes, sliced cucumbers, or a small fruit leather if desired.