I’m always looking for quick things to throw in our girls’ lunches because I HATE, I repeat HATE, making sandwiches. I don’t know where this weird, irrational feeling about making sandwiches comes from because I really enjoy eating them. But I will avoid making them if at all possible. That’s one reason why making lunches is not my favorite. But I’ve found that if I spend a day baking and throw things in the freezer, all I have to do is pull out a muffin of some sort, a yogurt tube, and a drink, add a fruit and/or veg, and I’m done. Anyhoo…here’s a recipe I tried from Pinch of Yum that fits the bill: healthy, delicious, and can be made-ahead.
Cinnamon Sugar Apple Muffins (from Pinch of Yum)
1½ c. finely chopped apples (I used Honey Crisp with the peel)
⅓ c. coconut oil
1 c. milk
2 tsp. white vinegar
⅓ c. brown sugar
1 egg
1 tsp. vanilla
1 c. all purpose flour
1½ c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. allspice
For the crunchy topping:
2 T. butter
3 T. white sugar
½ tsp. cinnamon
Preheat the oven to 350 degrees.
Microwave the coconut oil until it’s liquified. Microwave the milk to bring it to room temperature. (If you don’t do this, the coconut oil will clump together when it mixes with the cold milk.) Add the vinegar to the milk and let it sit for a few minutes to turn into “buttermilk” (or just use real buttermilk instead)
In a large bowl, whisk the coconut oil, buttermilk, brown sugar, egg, and vanilla until smooth. Add the flours, baking soda, baking powder, salt, and allspice. Stir until just combined. Fold in the apples. Scoop the mixture into a greased or lined muffin tin.
For the topping: Melt the butter for the topping. Add the sugar and cinnamon; spoon over the tops of the muffins. (These muffins get a lot of their flavor from this topping, so if you’d like to double the amount suggested here, that’s fine!)
Bake for 15 minutes.
Other Kids’ Lunch Ideas
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