Prepping for the day ahead can be difficult, especially if your household is a busy one. Sure, you can and should, always throw in some fruit and maybe some diced vegetables to your children’s lunchboxes (or yours!). But it is great to have a few snacks on hand to go into the lunchbox which feels a little more like ‘treat food.’ Here’s a beautiful and quick recipe for banana and blueberry mini muffins perfect for little hands.
We love both bananas and blueberries for their nutritional benefits. Bananas are the gold standard for filling up hungry little tummies and curbing blood sugar levels and have a huge number of nutrients in every sunny bunch. Whilst blueberries are high in antioxidants and support digestion, brain and heart health.
A point of view on cakes, slices and biscuits
When it comes to finding healthy snacks to add to lunchboxes, buying pre-packaged can be a minefield. There can be many claims on the health benefits of the item on the front of the packaging. But when we get to the ingredients and contents list, that’s where the real story is told. High sugar, high saturated fat, and not to mention a long list of unpronounceable and unadvisable additives can turn a so-called ‘healthy treat’ into a bad one.
Nevertheless, cakes, bars and slices are a much-anticipated part of a busy child’s day. They’re always the thing they eat above all else, and providing a healthy option often avoids the old ‘swap-e-roo’ at lunchtime. If you make them yourself, you always know what went into them.
So here’s our favourite recipe for muffins. We keep a batch in the freezer and add them in frozen to the lunchbox. They turn out perfectly defrosted by little lunch. Enjoy!
Banana blueberry oat mini-muffins
- 2 ripe Cavendish bananas
- 1 cup (225 g) plain Greek yogurt (we like Olympus Greek Yoghurt or Chobani Greek Yoghurt)
- 2 eggs
- 2 cups rolled oats
- ¼ cup honey (local if you can source it)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- ½ cup of blueberries
- Preheat oven to 190°C and spray mini-muffin tin with cooking oil spray, brush with oil of choice or use muffin liners.
- Blend banana, yoghurt, eggs, oats, vanilla, baking soda and baking powder in a food processor or Thermomix on medium-high speed until a smooth texture is achieved.
- Gently fold in blueberries.
- Spoon batter into prepared muffin tins.
- Bake for 10-12 minutes. Test by inserting a toothpick into the centre. If it comes out clean – they’re ready.
- Cool in the tin for 10 minutes before resting on a rack to cool completely.
- Store in an airtight container for the week, or freeze them to use within 3 months…if they last that long!
You can replace the blueberries with raspberries, walnuts, or raisins in step 3 if you prefer!
We hope your children love this recipe as much as ours do.
Could your school benefit from nutritional education?
If you are interested in learning more about promoting great nutrition in schools, we also run seminars for schools, parents and carers of both primary school and high school-aged children.
For more information, head to our School Seminars page.