Prep 10 mins
Cook 20 mins
These are adapted from the wonderful cookbook Vegan Lunchbox by Jennifer McCann. These are so nutritious, and inexpensive to boot! Freeze these and have something to chuck in the lunchbox every day.
- 1 cup whole wheat flour
- 1 cup white flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ripe bananas, peeled
- 3 tablespoons molasses or 3 tablespoons honey
- 1⁄2 cup apple juice
- 2 teaspoons apple cider vinegar
- 1 1⁄2 cups grated zucchini or 1 1⁄2 cups grated carrots
- 1⁄2 cup walnuts, crushed
- 1⁄2 cup sultana
- Preheat oven to 180 degrees Celcius. Line a muffin tin with paper liners and spray briefly with non-stick spray.
- Combine flours, cinnamon, baking powder, and baking soda. Set aside.
- In a blender, blend the bananas, molasses, apple juice and vinegar until smooth. Mix the wet ingredients into the dry ingredients.
- Fold in the zucchini, walnuts, and sultanas.
- Divide mixture evenly into the muffin cups and bake for 20 minutes.
- If freezing, freeze in individual freezer bags to pull out as needed.
Congrats! Your Lunchbox Muffins are featured as Recipe of the Day on the Food.com homepage today (5/20/11)! :)
WONDERFUL extremely low sugar muffins. I made mine kind of small, so I got 16 instead of 12. Instead of the raisins, I threw in some fresh cranberries and wish I would have used the raisins. . .they would have given them the perfect touch of sweetness. Dried sweetened cranberries would be wonderful as well. I chose to use grated carrots which are nearly undetectable :) THANKS! Made for Veg*n Tag Dec 2008. UPDATE: I just made these again. I used all white whole wheat flour (supposed to be packed with goodness LOL), the honey option, the carrot option, omitted nuts and used OJ in place of the apple juice. They were awesome! And my preschooler is eating them which deserves about 10 stars in my book!!
Wow, these really surprised me! I was concerned they wouldn't be flavorful enough for my fam, but I was way wrong. AND it wasn't until I was baking that I realized these are vegan...cool! I did some subbing--1/2 c oat flour and 1/2 c AP instead of all AP, 1/4 c maple syrup instead of molasses, and 1/2 c unsweetened applesauce for one of the bananas (DS ate my banana LOL!). I chose the zucchini option, and used 1/4 c chopped walnuts and 1/4 c dried cranberries, which were definitely a good call (thanks JB!). Oh, and I got 15 regular sized muffins, so if you make 12 they will be large-ish. Thanks for posting, I will surely make these again! Made for Healthy Choices ABC.