School lunches can get very boring, very fast. Parents everywhere are on a constant crusade to find fresh, new snack ideas to pop into the kids school lunches. Mini-muffins are quick, easy and freeze well so they can be made ahead of time are ready to go each morning. This recipe is a kid favourite and gets much of its sweetness from a ripe banana and splash of apple juice. Adding extras like walnuts or raisins ups the fibre, protein and taste.
Banana Apple Cinnamon Lunchbox Muffins
Looking for some tasty school lunchbox inspiration? These mini-muffins are quick, easy and delicious!
Recipe: Banana Apple Cinnamon Lunchbox Muffins
Get the kids to help out with the recipe!
Prep time 10 min - Total time 25 min
Ingredients for 24 servings
1 egg, beaten • 1/4 cup of canola oil • 1/2 cup milk • 1/2 cup apple juice • 1 tsp vanilla • 1 mashed very ripe banana • 1 apple, peeled, cored and diced • 2 cups self-raising flour • 1/2 cup sugar • 1 tsp cinnamon • 1 tsp baking powder
1. Preheat oven to 180C/350F. Line mini muffin pan with muffin liners.
2. Mix all wet ingredients together, including banana and apple.
3. Add flour, sugar and baking powder and fold until just combined.
4. Fill muffin liners using a regular tablespoon to get 24 mini-muffins.
5. Bake for 12-15 minutes, or until muffins are just firm to the touch and lightly golden brown on top.
6. Allow to cool on cooling rack. If freezing, wait until muffins are completely cool, and place on a cookie tray in the freezer. Once frozen, muffins can be kept in a freezer-proof bag and won't stick together.
Silicone Muffin Trays--Non-stick and Quick Clean!
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The HIC Essentials 12-Cup Muffin Pan is made of 100-percent pure silicone, with no fillers. It is durable and heat resistant up to 600 degrees Fahrenheit. Its superior material ...
|HIC Brands that Cook Essentials Silicone 24-Cup Mini Muffin Pan|
The HIC Essentials 24-Cup Mini Muffin Pan is made of 100-percent pure silicone, with no fillers. It is durable and heat resistant up to 600 degrees Fahrenheit. Its superior mate...
Can I Make Additions or Substitutions to This Recipe?
Gluten-free? Sugar-free? Fat-free? Go for it!
Yes, you can change this recipe to suit your dietary needs without compromising on flavour or texture.
For gluten-free, simply substitute the all-purpose flour for rice or gluten-free flour, or a mixture of both. If you are interested in using quinoa flour, remember it is a dense, moist flour with a strong flavour--only substitute a small amount, between 1/4 and 1/2 cup. Almond flour also has a dense texture, so a small substitution would work best.
For sugar-free muffins, omit the sugar and add another banana with 1/4 cup of baking stevia. Sweetness is often to taste--some people adore very sweet foods, where others only need the sweetness of a fruit--so you may need to experiment with the degree of sweetness that best agrees with you and your family.
For fat-free muffins, you can omit the canola oil and substitute for apple sauce. However, this often changes the texture and can make the muffins spongy. Again, some palates are happy with springy muffins, while others enjoy a more cake-like texture, which the use of oils provide. To strike a balance, consider just reducing the amount of oil and topping up with applesauce.
There are many extras you can add to these muffins--chopped walnuts, chopped macadamias, sunflower seeds, raisins, dried cranberries and chocolate chips to name but a few. Use your imagination, and whatever is taking up space in your pantry, and experiment with different flavours.