LunchBox Mini Banana Muffins

The Foodies' KitchenFebruary 18, 2017

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Sometimes we have trouble deciding what to include in our kids’ lunchbox. Especially, when we want them to be healthy ones; and after a few weeks, the ideas run out! Recipes like these banana mini muffins, are our favorite because they use natural ingredients and yield plenty of portions. You can freeze them, and take them out as you need them to put into their lunchbox. Most importantly, kids love them!

Here, you’ll find some ideas of foods you can include into your child’s lunchbox together with the banana mini muffins. When children are smaller, it is best to send them a little bit of different options. The plastic containers are perfect! They come with removable divisions in the form of mini containers that you can take out to divide it into 4 or 3 parts. We think it’s ideal for their morning snack, and it could include: mini banana muffins, turkey ham rolls, pretzels and strawberries.

For those who stay in school until later in the afternoon, we also found a container that works well. Just as the first one, you can also remove the divisions to better suit the contents of their lunch. It’s larger than the other, and works well to pack a sandwich, chips and some fruit. Since the inner pieces are removable, you can pack some pasta or chicken tenders that they can heat up at school.

Helga & Kitty

Mini Banana Muffins

Recipe by The Kitchen Magpie
Yields over 50 mini muffins

Ingredients:
1 ¾ cups all-purpose flour
¾ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch of salt
½ cup vegetable oil
1 egg
½ cup greek yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
¾ cup mini chocolate chips

Directions:

Preheat the oven at 375°F and prepare a mini muffin tin with mini cupcake liners.
Whisk together your dry ingredients in a medium bowl: all-purpose flour, brown sugar, baking powder, baking soda and salt.
In a large bow, mix the egg, vanilla, oil, greek yogurt and banana purée.
Add the dry ingredients and mix until combined, then add in the chocolate chips. Don’t over mix the batter.
Place into your lined muffin tins and bake for 10 minutes until golden on top (15 minutes for regular medium-sized muffins).
Remove from tin placing them in a cooling rack, and let them cool completely before serving.

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