Lunch Box Muffins Food
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
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
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
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
LUNCH BOX MUFFINS
These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious!
Provided by PrincessCalynn
Categories Quick Breads
Time 50m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
- Add Sugar and eggs.
- Mix in melted butter.
- In separate bowl combine dry ingredients.
- Add dry to wet and mix until incorporated.
- Fill buttered and floured muffin cups 3/4 full.
- Bake in 350 oven 20-30 minutes or until toothpick comes clean.
- Let rest for 2 minutes.
- Remove from pan to cooling racks.
LUNCHBOX PUMPKIN MUFFINS
Make and share this Lunchbox Pumpkin Muffins recipe from Food.com.
Provided by shmeks02
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat together eggs, sugar, oil, and pumpkin.
- Sift together dry ingredients.
- Mix dry ingredients with egg and pumpkin mixture.
- Using 1/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups.
- Bake at 350 degrees for 23 minutes.
Nutrition Facts : Calories 251.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 26.4, Sodium 267.1, Carbohydrate 43.9, Fiber 0.6, Sugar 29.4, Protein 2.8
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