Well, its that time of the year again… summer is coming to an end and the kids are heading back to school, which means packing school lunches becoming part of our routine again! This is actually the first year of full-time school for us, which means being even more creative with lunch ideas.
Wyatt’s lunch usually consists of:
- Main – sandwich, wrap, salad, leftovers
- Vegetables – carrots, kohlrabi, peppers, snap peas, beans
- Fruit – apple, orange, banana, mango, berries, melon, applesauce
- Dairy – yogurt or cheese
- Baked goods – muffin, biscuit, granola bar
I very rarely buy pre-packaged lunch snacks, besides the occasional granola or fruit bar, and this year I would like to avoid those completely as well. In order to do this, I plan to do baking on the weekends to make sure that I always have a selection of baked goods we can grab from the freezer! Below is one of our family’s favorite muffin recipes. Not only are they delicious, they are also gluten and refined sugar free.
If you have never baked with coconut flour before, this recipe may look a little strange to you since you only need 1/2 cup of coconut flour for 12 muffins. Coconut flour is extremely absorbent, therefore recipes don’t require a lot of it. When baking with coconut flour, you also need to use a larger number of eggs to bind everything together.
What you need:
Follow the recipe below.
Enjoy! Please share your family favorite recipe or snack ideas in the comments!
- 1/2 cup coconut flour
- 1/4 tsp Himalayan pink salt
- 1/2 tsp baking soda
- 4 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 medium sized ripe bananas, mashed
- 1 tsp vanilla extract
- Coconut oil to grease muffin tin
- Preheat oven to 350*C.
- Grease muffin tin.
- In a medium sized bowl, whisk together the coconut flour, salt and baking soda.
- In a small bowl, beat the eggs, coconut oil, honey, mashed bananas and vanilla together with a fork.
- Add wet ingredients to the dry ingredients and beat with a hand mixer on medium speed until incorporated (about 1 minute).
- Spoon evenly into muffin cups.
- Bake at 350* for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a bout 10 minutes before moving to a wire rack to cool completely.