Earlier this year, my son announced that he does not like sandwiches. Okay…That’s fine and all but sandwiches are what he always wanted packed in his lunch for school. Now what does he want to eat? And so began my search for a sandwich replacement.
Cheese and crackers. Wraps. Those worked for a bit until he grew tired of those. Or he would only eat part of it because he ran out of time. Apparently, both of my kid’s like to talk more than eat. We have conquered multi-tasking yet.
And then I had a brilliant idea – muffins. Small, easy to eat and the perfect vessel for good for you nutrients.
Ding, ding, ding – we have a winner!
Morning Glory Muffins have now become a weekly staple in our house. Every Sunday, I mix up a batch. I’ve been making these for months. I’m not sure why it took me so long to share the recipe here. Today is your lucky day!
My daughter has also got on the muffin for lunch bandwagon. I feel good about packing these muffins for lunch – They are gluten-free (if using gluten free oats), free of refined sugar and have veggies inside. It’s a winning recipe for everyone!
And they are not just for kids! I’ve been enjoying a muffin crumbled up in Greek yogurt and fruit for breakfast. Or it’s the perfect mid-morning snack when I’m in between patients at work.
- ¼ C milk of your choice (I used unsweetened almond milk)
- 2 medium bananas (peeled and cut up into chunks)
- 2 eggs
- 4 Tb nut butter (I've used almond and peanut butter with delicious results)
- 1 Tbsp Pure Vanilla Extract
- ½ C Coconut Palm Sugar
- 2¼ C Old Fashioned Oats (gluten free if needed)
- 1 tsp baking powder (gluten free if needed)
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 medium zucchini, grated and squeezed dry (approx. 1.5 - 2 cups)
- 1 Cup shredded carrots
- ½ C raisins
- Preheat oven to 350 degrees.
- Grease muffin tin cavities with coconut oil.
- In food processor, blend ingredients through coconut sugar.
- Stop food processor and add ingredients through ginger. Blend till just combined.
- Stir in zucchini, carrots and raisins.
- Fill muffin tin ¾ full with an ice cream scoop.
- Place in oven and bake 20 - 22 minutes.
- Remove from oven and let cool 10 -15 minutes before removing to a wire rack to cool completely.
- Muffins will keep in a sealed container for 1 week in the fridge.
When you toss everything into the food processor to mix up, it really does make it super easy. If you didn’t like raisins, you could easily add dried cranberries or any other dried fruit of your choice. And of course, chocolate chips is always a good idea too.
Looking for more muffin recipes? Try one of the many in my recipe page.
Linking up with Meatless Monday.
Do you like sandwiches? Absolutely!
Do you like to eat the same thing for lunch everyday? I don’t. I usually end up grabbing leftovers or making an everything but the kitchen sink salad.