Lunch Box Muffins

Lunch Box Muffins! These muffins are loaded with goodness. Banana, apple, zucchini, carrots, beets and blueberry! They are heavy on the spices and pack a punch. Add them to your weekly meal prep for the perfect school or work lunch addition! Bonus: They freeze really well!

Recipe testing! We have so many versions of these muffins but this is our favourite. The addition of ginger ads some spice!

Lunch Box Muffins
Print Recipe
15 - 18 Muffins
15 - 18 Muffins
Lunch Box Muffins
Print Recipe
15 - 18 Muffins
15 - 18 Muffins
  • 3 Bananas Ripe Bananas
  • 2 Eggs
  • 2 Tsp Vanilla
  • 1/2 Cup Brown Sugar
  • 1/3 Cup White Sugar
  • 1/2 Cup Cup Donia Farms Unsalted Butter Melted and Cooled
  • 2 1/4 Cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tsp cinnamon
  • 1 Tsp Nutmeg
  • 1/2 Tsp All Spice
  • 3/4 Tsp Ground Ginger
  • 1/2 Tsp Salt
  • 1 Cup Zucchini Shredded
  • 1 Cup Carrots Shredded
  • 1 Cup Beets Shreeded
  • 1 Medium Apple
  • 1 Cup Blueberries Frozen
Servings: Muffins
  1. Preheat Oven to 350. Line muffin tin with liners and set aside.
  2. In the bowl of a stand mixer, or with a handheld, mash the bananas. Add the eggs, vanilla, butter and both sugars and beat until well combined. Squeeze out most of the excess liquid from veggies and Fold in the apple, zucchini, carrot and beets.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda and all spices. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries.
  4. Fill muffin liners full, and top with additional blueberries if desired. Bake at 350 for 25 minutes, or until toothpick inserted comes out clean.
  5. Enjoy!

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