This week we have been talking about how it is that time of year again – Back to School time. We talked about packing lunches and how it seems that some parents just popped right out of Pinterest and have more lunch box ideas than the rest of us. Then we talked about how there is the rest of us. We shop and pack and do our best. The lunches are nothing to Instagram but our kids have something good to eat. But then we talked about how there are a few easy lunch box ideas that I love. These lunch box ideas aren’t really fancy recipes but they are good, yummy lunch ideas. I mentioned that I would sharing more lunch box ideas and recipes all week. Today is one of those days. One of the things my kids love to take in their lunches is muffins. There are so many different things you can do with muffins, so muffin recipes are a must. Here you go!

Muffins are great items for lunches! They are filling and can be filled with healthy ingredients. They can contain fruits, vegetables and more. Muffins can be made ahead of time and frozen. If you combine a muffin with some yogurt and nuts or peanut butter you get a super yummy and healthy lunch. Having good and varied recipes for muffins can help make this an easy lunch box choice. Here are a few of our favorite recipes. If you try one, let us know how you liked it.

Peach Muffins

Ingredients:

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

3 eggs, lightly beaten

2 cups white sugar

2 cups peeled, pitted, and chopped peaches

Peaches Yellow Flesh

Directions:

1. Preheat oven to 400 degrees. Lightly grease 16 muffin cups.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt.
3. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist.
4. Fold in the peaches. Spoon into the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
6. Cool 10 minutes before turning out onto wire racks to cool completely.

Morning Muffins

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/4 cups white sugar

1 tablespoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups grated carrots

1 apple – peeled, cored, and chopped

1 cup raisins

1 egg

2 egg whites

1/2 cup apple butter

1/4 cup vegetable oil

1 tablespoon vanilla extract

2 tablespoons chopped walnuts

2 tablespoons toasted wheat germ

Directions:

1. Preheat oven to 375 degrees. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.
4. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened.
5. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
6. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
7. Bake at 375 degrees for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Zucchini Muffins

Ingredients:

2 cups whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup nonfat milk

2 egg whites

1/4 cup vegetable oil

1/4 cup honey

1 cup grated zucchini

Directions:

1. Preheat oven to 375 degrees. Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
2. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
3. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together.
4. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
5. Bake at 375 degrees for 20 minutes or until lightly browned.