Healthy Lunchbox Muffins
July 12, 2021
Enter Term 3 for those of us with school age kids! A new term, new recipes!
If you're anything like us, we love to hide veggies in as many foods as we can. Muffins are a great way to do that and such an easy lunchbox filler. This recipe has a good dose of veggies, fruit and fibre.
The ingredients are pretty standard for your pantry and budget friendly.
Healthy Lunchbox Muffins
Author: Taesha Butler | The Natural Nurter
Ingredients:
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1/2 cup grated zucchini
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1/2 cup grated carrots
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2 cups rolled oats
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1/4 cup honey or maple syrup
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2 very ripe bananas (the riper, the sweeter they will be)
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1/4 cup coconut oil, melted (or any neutral tasting oil)
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1/2 tbsp pure vanilla extract
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1 tsp bi carb soda
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1 1/2 tsp apple cider vinegar
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1/4 tsp sea salt
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1 tsp ground cinnamon
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1/4 cup milk of choice (dairy or non-dairy milk will both work)
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2 large eggs or egg replacement
Instructions:
- Preheat oven to 180 and line a 12-hole muffin tin with liners.
- Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
- Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.
- Add remaining ingredients except zucchini and carrots to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
- Add drained zucchini and carrots to the batter. Fold them in. You can pour the batter into a bowl before adding carrots and zucchini if you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in.
- Portion the batter out between the 12 lined muffin tin holes.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.
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