Best 2 Lunchbox Harvest Muffins Recipes
Harvest muffins are a delightful treat that can be enjoyed as a snack or as a part of a lunchbox. They are easy to make and can be customized to suit your taste. From classic recipes to more creative ones, there are a variety of recipes for lunchbox harvest muffins available. In this article, we will explore some of the best recipes for lunchbox harvest muffins, providing you with delicious and easy-to-make options that will make your lunchbox more enjoyable.
Check out the recipes below so you can choose the best recipe for yourself!
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
LUNCHBOX HARVEST MUFFINS
Categories Bread Vegetable Bake Kid-Friendly High Fiber Healthy
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease mini-muffin tins. 2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. 3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables. 4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut. 5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins
Tips:
- Use fresh, ripe apples for the best flavor and texture in your muffins.
- Be sure to peel and core the apples before grating them.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full. Overfilling can cause the muffins to overflow.
- Bake the muffins at 375 degrees Fahrenheit for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These Lunchbox Harvest Muffins are a delicious and healthy snack or breakfast option that are perfect for busy mornings. They are packed with fresh apples, carrots, and oats, and they are sweetened with honey instead of refined sugar. The muffins are also easy to make and can be stored in the refrigerator or freezer for later. So next time you are looking for a healthy and delicious snack, give these Lunchbox Harvest Muffins a try.
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