Tasty Lunchbox Muffins

So moist & tasty, they will now be on regular rotation in our house!

These freeze beautifully so you can make an extra big batch and freeze some so you’ve got plenty of supplies!

Because of the raw sugar (although minimal) these are recommended for 2 years old and above.

INGREDIENTS

  • 2 cups whole meal self-raising flour

  • 1/4 cup raw sugar or maple syrup

  • 1 tsp ground cinnamon

  • 1 tsp vanilla paste

  • 1 medium carrot, grated

  • 1 medium zucchini, grated (excess moisture squeezed)

  • 1 green or red apple, cored & grated (leave skin on)

  • 1/2 cup sultanas

  • 100g butter, melted

  • 2 eggs, lightly beaten

  • 1/2 cup milk of choice

METHOD

  1. Preheat oven at 180°C

  2. Combine flour, sugar, and cinnamon in a large bowl.

  3. In a separate bowl. whisk the melted butter, eggs, vanilla paste, and milk until combined.

  4. Add the carrot, zucchini, apple, sultanas, and fold through until combined

  5. Spoon into muffin tin/s and bake for 20 minutes (or until skewer comes out clean).

  6. Allow to cool completely before transferring to an airtight container.

Enjoy!

TIPS:

  • I freeze fresh muffins in a snaplock bag, and bring out daily for my son’s lunch boxes. The muffin thaws by break time and is lovely and fresh!

Healthy Treats, SnacksSamantha Chanmuffins, lunchbox muffins, muffin recipe, healthy muffin recipeComment