Description
These wholesome baked lunchbox muffins are a nutritious and delicious snack perfect for any time of day. Made with whole wheat flour, oats, and natural sweeteners like applesauce and brown sugar, they incorporate grated zucchini or carrot for added moisture and vitamins. With optional raisins or nuts for extra texture, these muffins are easy to prepare and ideal for packing in lunches or enjoying as a healthy treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- 1 cup grated zucchini or carrot (or a mix of both)
- 1/3 cup raisins or chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or by lightly greasing the cups to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon until the mixture is evenly blended and free of lumps.
- Mix Wet Ingredients: In a separate bowl, combine the unsweetened applesauce, milk, vegetable oil, vanilla extract, and the large egg. Whisk these ingredients together until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently stir them together with a spatula or spoon until just combined. Be careful not to overmix to keep the muffins tender.
- Add Grated Vegetables and Optional Mix-ins: Fold in the grated zucchini or carrot along with the raisins or chopped nuts if using. Mix until these are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool Muffins: Let the muffins cool in the tin for approximately 5 minutes. Then transfer them to a wire rack and allow to cool completely before serving or packing them away.
Notes
- Substitute milk with any plant-based alternative like almond or oat milk for a dairy-free option.
- Use either zucchini or carrot, or a combination of both, to add moisture and nutrients to the muffins.
- Optional add-ins like raisins or nuts can be omitted or replaced with chocolate chips or dried cranberries for different flavors.
- To make these muffins vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
