Lunch Box Muffins

"These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious!"
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by GaylaJ photo by GaylaJ
photo by MelNTex photo by MelNTex
Ready In:
50mins
Ingredients:
10
Yields:
18 muffins
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ingredients

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directions

  • 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.

Questions & Replies

  1. I prefer a loaf to Muffins. If that doable?
     
  2. Can Regular oatmeal be used?
     
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Reviews

  1. Don't cut the fat from your kids diets - they need it - it is brain food! Cut the sugar, that they do not need. These are just ok. I developed a similar recipe years ago and it includes vanilla, lots of cinnamon, nutmeg, ginger... lots of delicate flavours and very yummy. You could easily add for more flavour.
     
  2. Very good! I used about 1 1/2 cups of zucchini, and 2 bananas. I also cut the butter down to 1/4 cup. Very moist and just the right amount of sweetness. I just used Pam in the muffin tray, and they released pretty well.<br/>Next time I think I'll try replacing the banana with pumpkin!<br/>Oh, I also got a yield of 12 large muffins out of this recipe.
     
  3. These are great muffins for breakfast or for lunch. The only thing I added was 2 tbsp of ground flax seed and my kids gobbled them up. Love the heartiness of them and that they are packed with fiber. Next time I might try to substitute applesauce for half of the butter just to make a little healthier. Thanks for a great recipe!
     
  4. These were really great! I used whole wheat pastry flour and coconut oil instead of butter. They were perfect and I felt satisfied that my kids had a healthy breakfast treat. Thanks for sharing!
     
  5. I saw the recipe that was a version of this one, called zucchini banana muffins. Went with this one because I felt like the instructions were a little clearer about matching the quantities of banana and zucchini. I had only two bananas for 1 cup of banana and the zucchini I had came to 1 1/2 cup shredded so that is what I used. i then used 2 T. canola oil and 1/2 cup of applesauce instead of butter. And I added 1 t cinnamon and 1/2 cup of chocolate chips because my son adores banana chocolate chip muffins. I left mine a little larger and got a dozen muffins and they are all gone, save one, a scant 5 hours later. So that is an excellent review. Nice moist texture. Excellent taste and I like oatmeal in baked goods. Used old-fashioned oatmeal and worked fine. I believe I will make this again.
     
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Tweaks

  1. These are great muffins for breakfast or for lunch. The only thing I added was 2 tbsp of ground flax seed and my kids gobbled them up. Love the heartiness of them and that they are packed with fiber. Next time I might try to substitute applesauce for half of the butter just to make a little healthier. Thanks for a great recipe!
     
  2. I made these as mini muffins and they came out great! I substituted applesauce for the oil and threw in chocolate chips. I made half with muffin papers, but came out better without them.
     
  3. Made these with some substitutions ... Swerve in place of brown sugar, almond flour in place of all purpose flour, yes some cinnamon, raisins, and for sure chia seeds and/or flaxseed ... awwww now, much healthier. Yummmmmy
     
  4. These were really great! I used whole wheat pastry flour and coconut oil instead of butter. They were perfect and I felt satisfied that my kids had a healthy breakfast treat. Thanks for sharing!
     
  5. I saw the recipe that was a version of this one, called zucchini banana muffins. Went with this one because I felt like the instructions were a little clearer about matching the quantities of banana and zucchini. I had only two bananas for 1 cup of banana and the zucchini I had came to 1 1/2 cup shredded so that is what I used. i then used 2 T. canola oil and 1/2 cup of applesauce instead of butter. And I added 1 t cinnamon and 1/2 cup of chocolate chips because my son adores banana chocolate chip muffins. I left mine a little larger and got a dozen muffins and they are all gone, save one, a scant 5 hours later. So that is an excellent review. Nice moist texture. Excellent taste and I like oatmeal in baked goods. Used old-fashioned oatmeal and worked fine. I believe I will make this again.
     

RECIPE SUBMITTED BY

Oh! the plight of every mother, to make nutritious meals and snacks that everyone will enjoy, including herself! Because so many "low-fat" recipes are "no-flavour" turnouts, I make it a goal to reduce the amount of fat but maintain the flavour. The reward is serving it to my family, and them saying, "This is low fat?!?!?!? Wow, can we have it tomorrow?" I try to bake every week but I am rarely succesful in creating a cookie that is low fat and great tasting. So, sometimes I actually follow a recipe.
 
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