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Kids Lunchbox Muffin Recipe
Ash Tyrrell

Kids Lunchbox Muffin Recipe

I started making these lunchbox muffins the week my daughter got sick of the same granola bar every single day, and now I bake a batch almost every Sunday night. I love that I can sneak grated apple, carrot, and zucchini into something that still tastes like a treat. Honestly, even I reach for one with my coffee before the kids are even awake.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 ⅛ cups whole-wheat pastry flour — gives these a soft tender crumb without tasting overly dense
  • 1 teaspoon baking soda — this is what helps the muffins rise properly so don't skip it
  • 1 teaspoon ground cinnamon — adds warmth and makes the kitchen smell incredible while baking
  • ¼ teaspoon salt — balances out the sweetness and brings out the other flavors
  • 2 large eggs — bind everything together and add a bit of richness
  • ½ cup olive oil — keeps the muffins moist for days don't swap for a low-fat option
  • 1 tablespoon honey — adds a gentle natural sweetness on top of the brown sugar
  • ⅓ cup packed dark brown sugar — brings a deeper slightly caramelized sweetness than white sugar would
  • 1 small apple grated with juices reserved (about ½ cup) — use a fresh apple, not applesauce, for the best texture
  • ½ cup grated carrots — feel free to swap in grated butternut squash or parsnip instead
  • ½ cup grated zucchini — squeeze out any excess water first if your zucchini feels especially wet
  • ⅓ cup raisins — adds little pops of sweetness throughout every bite
  • ½ cup unsweetened shredded coconut — gives a subtle chewiness leave it out if your kids are picky about texture

Method
 

  1. Start by preheating your oven to 350 degrees Fahrenheit. While it heats up, line your muffin tin with paper liners or lightly grease each cup with cooking spray so nothing sticks later.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until fully combined. This step spreads the leavening evenly through the flour so your muffins rise consistently in the oven.
  3. In a large bowl, whisk the eggs, olive oil, honey, and brown sugar together until smooth. Then stir in the grated apple with its juices, along with the grated carrots and zucchini.
  4. Add the dry ingredients into the wet mixture and use a spatula to fold them together until just combined. Gently stir in the raisins and shredded coconut without overmixing the batter.
  5. Divide the batter evenly among your muffin cups, filling each about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool in the tin for about five minutes before transferring them to a wire rack. Once fully cooled, they're ready to pack straight into a lunchbox or store for later.

Notes

  • I always squeeze the excess moisture out of my grated zucchini, otherwise the batter can turn out too wet.
  • I use a fresh apple instead of applesauce, since the shredded texture holds up much better inside the muffin.
  • I never overmix once the dry and wet ingredients meet, because overmixing makes the muffins dense instead of fluffy.
  • I like doubling the batch and freezing half, so I always have a backup ready for busier mornings.
  • I rotate my muffin tin halfway through baking, since my oven tends to run hotter in the back.