If I told you that for lunch I served my kids roasted zucchini and carrots over a bed of fluffy rice, millet, and oats, topped with toasted nuts/seeds and served with a side of sliced apples and bananas, you might think I was super-mom. If I told you I made them muffins for lunch and called it good, you might think I need to work on fine tuning my super-powers. A lot. BUT…what if it could be a best of both worlds sort of situation? Sometimes you need a simple lunch to pack that still fits the bill for eating well. Enter vegan lunchbox muffins!!
These are made with two fruits, two veggies, nuts or seeds depending on your preference (I’ve used watermelon seeds and coconut), and whole grains. We’ve eaten these a few different ways: spread with pureed dates/raisins for added sweetness, smothered with blueberry compote, or just plain – and they’ve disappeared every time. They have a very mellow flavor and are only slightly sweet so can easily be paired with more savory options as well. But no matter how you eat them, you get the makings of a great meal in a handy, happy little package that comes with NO COMPLAINING – something very welcome in a house full of little ones who have a tendency to begin every meal by complaining about what their food looks like (even though they almost always end up eating what they are served and enjoying it). MORE PLEASE!
Serve with some fresh fruit, a handful of nuts/seeds, or some crudites and you’ve got a perfectly fun and nutritious meal!
Inspired by “Full Meal Muffins” from Vegan Lunch Box, a cookbook by Jennifer McCann.
- 1 cup brown rice flour
- 1 cup millet flour
- 1 cup oat flour
- 1½ tsp. cinnamon
- 1 tbsp. baking powder
- 1½ tsp. baking soda
- 1 tsp. xanthan gum
- ¼ cup flax seed meal
- ½ cup finely chopped nuts/seeds
- ¾ cup raisins (optional)
- 2 ripe bananas, peeled & mashed
- 2 carrots, peeled & shredded
- 1 large zucchini, shredded
- ¼ cup blackstrap molasses
- ¾ cup applesauce
- 1 tbsp. apple cider vinegar
- Heat oven to 375F. For easy transportation & cleanup, line 2 muffin pans with paper muffin liners.
- Combine dry ingredients.
- Shred zucchini, toss with a bit of salt, and allow it to sit in a strainer for at least 5 minutes, then squeeze/press it to remove some of the excess water.
- Mix wet ingredients with dry ingredients.
- Fill muffin pans and bake for 30 minutes.
- Let cool completely on a wire rack before storing or freezing for quick, handy lunches.