Healthy Lunch Box Muffins
Nutritious and delicious muffins perfect for snacks or lunch, customizable to fit various dietary preferences.
Ingredients
Dry Ingredients
- 2 cups Whole Grain Flour Can use oat, spelt, or almond flour.
- 1 tbsp Baking Powder Leavening agent.
- 1 tsp Ground Cinnamon Optional spice for flavor.
Wet Ingredients
- 2 large Eggs Or egg substitute.
- 1/2 cup Olive Oil Or coconut oil, or nut butters.
- 1/3 cup Honey Can be replaced with maple syrup or mashed bananas.
Additions
- 1 cup Chopped Fruits & Vegetables Use carrots, zucchini, applesauce, or berries.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Line your muffin pan with muffin liners or lightly grease it with oil.
Mixing
- In one bowl, combine your flour, baking powder, and spices.
- In another bowl, mix your eggs (or egg substitute), oil, and sweetener.
- Slowly blend the wet mixture into the dry ingredients until just combined, being careful not to overmix.
- Gently fold in your fruits and veggies.
Baking
- Distribute the batter evenly into your muffin pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool slightly before transferring to a wire rack.
Notes
Store in an airtight container in the fridge for up to a week or freeze for longer shelf life. Don't overmix for best texture.