Lunch Box Mini Blueberry Muffins

Kids Eat Smart FoundationUncategorizedLunch Box Mini Blueberry Muffins
May 6 , 2014 / Posted by admin / Uncategorized / No Comments

Lunch Box Mini Blueberry Muffins

Are you tired of adding the same treats to your child’s lunch box day after day? Instead of the usual yogurt, berries, granola bars, jello-cups or other packaged treats, why not make some muffins? Children love muffins and they love blueberries; try making these delicious, but healthy, mini blueberry muffins that will add a special treat for your child’s lunch box. They are the perfect size and your child will be sure to love them!

Mini Blueberry Muffins


1 1/2 cups oat bran

1 cup whole wheat flour

2 tbsp ground flax seeds

1 1/4 tsp baking soda

1 tsp ground cinnamon blueberry.bran.muffins

1/8 tsp salt

3/4 cup skim milk

1/3 cup honey

1 medium banana, mashed

1 large egg

2 tbsp olive oil

1 tsp vanilla extract

1 cup fresh or frozen blueberries


1) Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray. 2) In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth. 3) Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix. 4) Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Recipe adapted from:

Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador

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