Ultimate Lunchbox Muffins

Elevate your midday meals with these wholesome and flavorful Ultimate Lunchbox Muffins—a perfect combination of taste and nutrition. Packed with grated zucchini, carrots, rolled oats, and a hint of cinnamon, these muffins are a delightful way to sneak in veggies and whole grains, making them ideal for kids and adults alike. Sweetened naturally with honey and applesauce, and enriched with protein-filled Greek yogurt, each bite is moist, tender, and utterly satisfying. Whether you include chewy raisins or crunchy walnuts, these versatile muffins are sure to brighten up any lunch or snack time. Easy to prepare in just 35 minutes, they’re great for meal prep, freezer-friendly, and guaranteed to become a lunchbox favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups whole wheat flour
• 0.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 2 large eggs
• 0.75 cups plain Greek yogurt
• 0.5 cups unsweetened applesauce
• 0.5 cups honey
• 2 teaspoons vanilla extract
• 1 cup grated zucchini
• 1 cup grated carrot
• 0.5 cups rolled oats
• 0.5 cups raisins or dried cranberries
• 0.25 cups chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Step 3

In a separate medium bowl, beat the eggs, then stir in the Greek yogurt, applesauce, honey, and vanilla extract until well combined.

Step 4

Add the wet ingredients to the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix.

Step 5

Fold in the grated zucchini, grated carrot, rolled oats, raisins or dried cranberries, and nuts (if using). Mix just enough to distribute evenly.

Step 6

Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Enjoy!

Nutrition Facts

Serving size	1063.7 grams (1063.7g)

Amount per serving	% Daily Value*
Calories	2044

Total Fat 31.70g	41%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 0.10g
Cholesterol 18mg	6%
Sodium 3350mg	146%
Total Carbohydrate 407.10g	148%
Dietary Fiber 40.10g	143%
Total Sugars 174.60g
Protein 67.50g	135%

Vitamin D 0IU	0%
Calcium 488mg	38%
Iron 16mg	89%
Potassium 3010mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.1%

Protein: 12.4%

Carbs: 74.6%