Healthy Lunchbox Muffins

July 12, 2021

Healthy Lunchbox Muffins

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:

  • 1/2 cup grated zucchini
  • 1/2 cup grated carrots
  • 2 cups rolled oats
  • 1/4 cup honey or maple syrup
  • 2 very ripe bananas (the riper, the sweeter they will be)
  • 1/4 cup coconut oil, melted (or any neutral tasting oil)
  • 1/2 tbsp pure vanilla extract
  • 1 tsp bi carb soda
  • 1 1/2 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 cup milk of choice (dairy or non-dairy milk will both work)
  • 2 large eggs or egg replacement 

Instructions:

  1. Preheat oven to 180 and line a 12-hole muffin tin with liners.
  2. 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.
  3. Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.
  4. Add remaining ingredients except zucchini and carrots to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
  5. 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.
  6. Portion the batter out between the 12 lined muffin tin holes.
  7. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
  8. 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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