Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lunch Box Muffins Recipe
    Lost? Site Map

    Lunch Box Muffins

    Lunch Box Muffins. Photo by GaylaJ

    1/4 Photos of Lunch Box Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    PrincessCalynn's Note:

    These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
    2. 2
      Add Sugar and eggs.
    3. 3
      Mix in melted butter.
    4. 4
      In separate bowl combine dry ingredients.
    5. 5
      Add dry to wet and mix until incorporated.
    6. 6
      Fill buttered and floured muffin cups 3/4 full.
    7. 7
      Bake in 350 oven 20-30 minutes or until toothpick comes clean.
    8. 8
      Let rest for 2 minutes.
    9. 9
      Remove from pan to cooling racks.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on August 27, 2010

      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.
      Next time I think I'll try replacing the banana with pumpkin!
      Oh, I also got a yield of 12 large muffins out of this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2007

      35

      The main flavor was the baking soda. It masked everything else. I think they could be fine by cutting back on the baking soda, but probably pretty bland. Overall, they weren't bad.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2003

      55

      Lots of stars as tried back in Sept/02 the beginning of my Zaar Addiction!!! The zuke seeds go into the garden this weekend and this definitely gets another try at harvest.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

    Advertisement

    Nutritional Facts for Lunch Box Muffins

    Serving Size: 1 (1038 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 146.2
     
    Calories from Fat 52
    36%
    Total Fat 5.8 g
    9%
    Saturated Fat 3.4 g
    17%
    Cholesterol 23.8 mg
    7%
    Sodium 187.0 mg
    7%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 8.5 g
    34%
    Protein 2.3 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites