Lunch Box Muffins

January 25, 2021

The first day of school is just around the corner, only two more sleeps and we’ll be back in the kitchen packing those lunch boxes!

I'm definitely not a lunch box guru, my kids are generally happy to have the same things day in day out, but I do try to mix it up with some healthy (or not as unhealthy) snacks.


To kickstart some snack planning, I thought I would share two of my kids favourite muffin recipes, ABCD Muffins and Carrot Muffins. Both are delicious, but there is an added bonus with the Carrot Muffins – carrots contain beta-carotene which is converted by our bodies into Vitamin A, a crucial nutrient for healthy vision.

 

ABCD Muffins (Apple, Banana, Coconut & Date Muffins)


Ingredients:

2 Apples, grated

2 Bananas, mashed

50g Dates, pitted and chopped

½ cup Vegetable Oil

¾ cup Milk

1 Egg

¼ cup Dessicated Coconut

1 ½ cups SR Flour

¼ cup raw sugar (plus extra for sprinkling, optional)

 

Method:

  1. Preheat oven to 180⁰C (fan-forced). Grease a 12-hole muffin tin and set aside.
  2. Place all wet ingredients in a large mixing bowl and mix until very well combined.
  3. Add all dry ingredients and mix very gently until just combined (be careful not to over-mix).
  4. Spoon mixture into prepared muffins tin and sprinkle with extra raw sugar (optional).
  5. Bake for approximately 20 minutes.
  6. Leave to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

 

 

Carrot Muffins

 

Ingredients:

400g Carrots, grated

300g can Crushed Pineapple

4 Large Eggs

80g Macadamia or Vegetable Oil

180g Honey

1 tsp Vanilla Paste

380g Plain Flour

2 tsp Bicarb Soda

1tsp Cinnamon

150g Walnuts, chopped or ½ cup Shredded Coconut

80g Raisins or Sultanas (optional)


Method:

  1. Preheat the oven to 165⁰C (fan-forced). Line a tray with 24 paper cups and set aside.
  2. In a mixer, combine carrots, pineapple, eggs, oil, vanilla and honey.
  3. Add dry ingredients and mix until well combined.
  4. Stir in walnuts, or for a nut-free version use shredded coconut.
  5. If using, stir in raisins/sultana’s.
  6. Spoon mixture into prepared tray.
  7. Cook for 30-40 minutes until golden brown.

 

Do your children have any favourite lunch box snacks, or is there somewhere you turn to for lunch box inspiration?  Leave a comment below, I'm always on the look out for a new favourite recipe.


I hope you enjoy these muffins as much as my family does and I wish you all a great start to the new school year!



Danielle Bauer

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