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 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
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