Lunch Box Muffins
Packed with wholesome ingredients and vibrant flavors, these Lunch Box Muffins are a perfect make-ahead option for busy mornings, quick snacks, or school lunches. Bursting with goodness from grated carrots and zucchini, creamy Greek yogurt, and melty cheddar cheese, these savory muffins deliver a nutritious and satisfying bite in every mouthful. Lightly sweetened with honey or maple syrup, and optionally enhanced with fresh parsley, they strike the perfect balance between savory and subtly sweet. Easy to prepare in just 15 minutes, these muffins are baked to golden perfection in under 20 minutes and can be stored in the fridge or frozen for on-the-go convenience. Perfect for both kids and adults, these versatile muffins add a delicious twist to your lunchbox essentials!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups grated carrot
- 0.5 cups grated zucchini (squeezed to remove excess water)
- 0.75 cups shredded cheddar cheese
- 2 large eggs
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
- 0.25 cups olive oil
- 2 tablespoons honey (or maple syrup for a refined sugar-free version)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the grated carrot, grated zucchini, and shredded cheddar cheese to the dry ingredients. Toss to coat the vegetables and cheese evenly in the flour mixture.
In a separate medium bowl, whisk together the eggs, Greek yogurt, milk, olive oil, and honey until smooth.
Pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula until just combined. Be careful not to overmix; the batter will be thick.
If using parsley, fold it into the mixture at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months for longer storage.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3511 mg | 153% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 47.5 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 949 mg | 73% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
