Lunch Box Muffins Recipes

LUNCHBOX HARVEST MUFFINS

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.

LUNCH BOX MUFFINS

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

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.