Lunch Box Muffins Recipes

LUNCHBOX HARVEST MUFFINS

These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.

Provided by Melissa Clark

Categories easy, lunch, quick

Time 35m

Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)

Number Of Ingredients 13

Lunchbox Harvest Muffins image

Steps:

Preheat oven to 350 degrees. Grease mini-muffin tins.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

140 grams (1 1/8 cups) whole-wheat pastry flour
5 grams (1 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
70 grams (1/3 cup) packed dark brown sugar
1 small apple, grated, and juices reserved (1/2 cup)
1/2 cup grated carrots or butternut squash or parsnips
1/2 cup grated zucchini or beets
55 grams (1/3 cup) raisins
40 grams (1/2 cup) unsweetened shredded coconut

ULTIMATE LUNCHBOX MUFFINS

These are adapted from the wonderful cookbook Vegan Lunchbox by Jennifer McCann. These are so nutritious, and inexpensive to boot! Freeze these and have something to chuck in the lunchbox every day.

Provided by peachy_pie

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ultimate Lunchbox Muffins image

Steps:

Preheat oven to 180 degrees Celcius. Line a muffin tin with paper liners and spray briefly with non-stick spray.
Combine flours, cinnamon, baking powder, and baking soda. Set aside.
In a blender, blend the bananas, molasses, apple juice and vinegar until smooth. Mix the wet ingredients into the dry ingredients.
Fold in the zucchini, walnuts, and sultanas.
Divide mixture evenly into the muffin cups and bake for 20 minutes.
If freezing, freeze in individual freezer bags to pull out as needed.

Nutrition Facts : Calories 165.1, Fat 3.7, SaturatedFat 0.4, Sodium 170.5, Carbohydrate 31.5, Fiber 2.8, Sugar 10.8, Protein 3.8

Ingredients

1 cup whole wheat flour
1 cup white flour
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons molasses or 3 tablespoons honey
1/2 cup apple juice
2 teaspoons apple cider vinegar
1 1/2 cups grated zucchini or 1 1/2 cups grated carrots
1/2 cup walnuts, crushed
1/2 cup sultana