At Easter time, there are easter eggs and chocolate just about everywhere you look! As a parent with young children, this used to cause me a bit of grief. How much sugar is in them? What other nasty ingredients are lurking? How can I keep them from a sugar binge and subsequent meltdown? Learning to make my own chocolate Easter eggs solved my problems and these homemade Easter eggs filled with a delicious coconut caramel are no egg-caption.
This article Cacao Nib Muesli Bars – A tasty lunchbox snack is a collaboration between Little Peeps Eat and Adventure Snacks.
Confession time. Sometimes the thought of cooking from scratch, wondering if I have all the ingredients, etc just hurts my tired mumma head. I just want someone to tell me YES! This is healthy. YES! You have all the ingredients. YES! It’s lunchbox friendly. That’s where these Homemade Cacao Nib Muesli Bars come in….Continue Reading →
I’m always on the hunt for ways to get extra veggies into the boys. Whilst I always serve up vegetables at dinnertime, I don’t think they eat quite enough to meet the daily nutritional requirement. For this reason, I’ve been getting creative with how I can incorporate veggies into other meals of the day, and most recently these Cheesy Vegetable Muffins have been a favourite lunch option.Continue Reading →
Disclosure: This post on Mini Wholemeal Pizzas may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Julian and Orlando both love pizza, we often make up a batch for dinner and freeze the rest to pack in lunchboxes! This recipe for Mini Wholemeal Pizzas is so easy and a great recipe to get the kids in the kitchen helping to make. We love our Foost Knife or getting the boys involved in the preparation of these!
Feel free to be creative with your toppings! Other great toppings include capsicum, mushrooms, olives, spinach, feta, sausage.Continue Reading →
Green eggs and ham rolls make a great sandwich alternative to pack in lunchboxes. They are protein rich, full good fats and vegetables. The inclusion of eggs, cheese and baby spinach make this a highly nutritious lunch option,Continue Reading →
Thank you to the lovely Kanda from All for Myself for writing this blog and sharing her delicious Apricot, Chia & Coconut Bliss Balls recipe with us! Over to you Kanda…
Bliss Balls are a snack that is enjoyed by my whole family. As a mum, life is busy and my energy reserves tend to start to deplete mid afternoon. These Apricot, Chia & Coconut Bliss balls are a source of natural energy help to give me the boost I need to get through the rest of the day.
My kids love them too, and I love that they are a sweet yet nutritious snack that will satisfy their hunger and keep them from raiding the pantry! They fit perfectly into the lunchbox, and I love that they freeze so well which means I can have a supply of them ready to go.Continue Reading →
We are all a bit pancake crazy in my house. We love to whip them up for a weekend breakfast or make little healthy blueberry pikelets as a snack to enjoy at any time.
The great news is they freeze really well, and incredibly handy to have on hand as a lunchbox snack.Continue Reading →
Creating healthy lunchbox snacks is important to me, I am a mum of 2 little balls of energy, and love to ensure they have lunchboxes full of goodness. Somehow we all seem to have over-ripened bananas in our fruit bowl, and this great Banana & Apple muffin recipe is the perfect way to use up those bananas!
The recipe is also refined sugar free for those who are looking to reduce sugar in their diet, and it is great to have a healthy muffin recipe that still tastes great! These Banana & Apple muffins are perfect for school lunches and can also be frozen, so are perfect for the weekend baking list!
Banana & Apple Muffins
- 2 ripe bananas
- 2 apples
- 125g butter (or coconut oil for dairy free)
- 2 eggs
- 1 1/2 cups wholemeal flour
- 1 tsp baking powder
- 1/3 cup rice malt syrup or maple syrup (or your preferred sweetener, maple syrup works really well too)
- Pre-heat oven to 180 degrees & place 24 silicone muffin moulds on 2 baking trays.
- Melt butter (or coconut oil if using the dairy free option).
- Pour melted butter in to mixing bowl and then add 1/3 cup of rice malt syrup and combine.
- Whisk 2 eggs in a separate bowl and then add to butter & rice malt syrup and mix together.
- Mash banana with a fork until a smooth consistency is reached. Add bananas to mixture.
- Grate 2 apples and add to mixture. Combine all ingredients together well.
- Slowly add 1 1/2 cups wholemeal flour and 1 teaspoon of baking powder to mixture and combine until all ingredients are mixed well.
- Place 2-3 spoonfuls of mixture into each muffin mould (each mould should be two-thirds full).
- Bake in pre-heated oven for 15-20 minutes. Test with cake skewer, and if skewer comes out clean, then muffins are ready. When ready, remove from oven and place on wire rack to cool.
Melissa Dickfos, is the Founder at Nourishing Your World, a coffee lover, mum of two children, advocate of making small steps towards healthy living and loves to laugh. Thank you Mel for contributing this wonderful recipe to the Little Peeps Eats blog!
Like this recipe? Check out our Healthy LCM Bars recipe which is also a great lunchbox filler!
It has been a long hot summer, and to be honest with you I haven’t been doing as much baking lately, simply because the thought of turning the oven has not been appealing to me! Instead, we have been looking for more cool and refreshing snack options, and these healthy smoothie recipes courtesy of Sinchies totally fit the bill!Continue Reading →