Ultimate Lunchbox Muffins
Elevate your midday meals with these wholesome and flavorful Ultimate Lunchbox Muffins—a perfect combination of taste and nutrition. Packed with grated zucchini, carrots, rolled oats, and a hint of cinnamon, these muffins are a delightful way to sneak in veggies and whole grains, making them ideal for kids and adults alike. Sweetened naturally with honey and applesauce, and enriched with protein-filled Greek yogurt, each bite is moist, tender, and utterly satisfying. Whether you include chewy raisins or crunchy walnuts, these versatile muffins are sure to brighten up any lunch or snack time. Easy to prepare in just 35 minutes, they’re great for meal prep, freezer-friendly, and guaranteed to become a lunchbox favorite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups plain Greek yogurt
- 0.5 cups unsweetened applesauce
- 0.5 cups honey
- 2 teaspoons vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrot
- 0.5 cups rolled oats
- 0.5 cups raisins or dried cranberries
- 0.25 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, beat the eggs, then stir in the Greek yogurt, applesauce, honey, and vanilla extract until well combined.
Add the wet ingredients to the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the grated zucchini, grated carrot, rolled oats, raisins or dried cranberries, and nuts (if using). Mix just enough to distribute evenly.
Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 407.1 g | 148% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 174.6 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3010 mg | 64% | |
*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.
