Lunch Box Blueberry Muffins

These have more sugar than I'd like, but they also have lots of whole grains and fruit so they really are a great option to stick in a lunch box or eat for breakfast on the go. 

This recipe makes 24.  I bake them and cool them and stick them in individual sandwich bags and throw them in the freezer.

1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
2 cups old fashioned or quick cooking oats
1 1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup milk
1/3 cup vegetable oil
1/3 cup applesauce (or another 1/3 cup oil)
2 cups fresh or frozen blueberries

TOPPING (optional):

4 tablespoons sugar

1/2 teaspoon ground cinnamon

1)  Preheat oven to 400 degrees.

2)  In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.

3)  Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.

4)  Bake for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition facts from Calorie Count.

Pumpkin Chocolate Chip Muffins

• 1-1/2 cups white sugar
• 1/2 cup vegetable oil (I sub applesauce for half of this)
• 4 eggs
• 15 oz canned pumpkin
• 1/2 cup water
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup semisweet miniature chocolate chips

1. Preheat the oven to 350 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 3/4 full with batter. Bake in preheated oven for 20 to 25 minutes.

Make 24+

Banana Crunch Muffins

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
1/4 cup banana chips (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 standard size muffin cups with paper liners.
2.  In a bowl, sift together the the flour, sugar, baking powder, baking soda, and salt.
3.  Stir in the melted butter until well blended.
4.  Mix the eggs, milk, vanilla together. Add to the flour mixture and stir just until combined. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut.
5.  Scoop into the prepared muffin cups. Sprinkle with banana chips.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.