Lunchbox Muffins

Debates about sneaking nutrition into children’s food aside (Jessica Seinfeld, it’s OK. I still like your chickpea chocolate chip cookies), I do feel it’s appropriate sometimes. Like, for instance, these Lunchbox Muffins. I make a batch of these almost every Sunday morning. The kids love them, they are packed with nutrition and it gives me something to put in their lunchbox all week. Adapted from Isa Chandra Moskowitz’s Pumpkin Muffins from her cookbook, Vegan with a VengeanceĀ (a highly recommended cookbook) these muffins stay moist all week, are sweet enough for the kids and are terrific with a nice hot cup of Earl Grey tea.

Lunchbox Muffins

1 cup all purpose flour

3/4 cup whole wheat flour

1/4 cup ground flax seed

3/4 cup of sugar (1 cup if you like it sweet)

1 T baking powder

1/4 t salt

1 t cinnamon

1/2 t nutmeg

1/8 t cloves

1 cup pureed pumpkin (or sweet potato, or butternut squash)

1/2 cup almond milk (or soy)

1/2 cup vegetable oil

2 T molasses

Preheat oven to 400 degrees. Grease a muffin tin. Sift together flours, sugar, baking powder, flax, salt and spices. In another bowl, mix pumpkin, almond milk, oil and molasses. Mix ingredients in both bowls together. Fill muffin tins and bake for 20 minutes.


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