Packing lunches for school used to be a pain in the neck for me. However I have embraced a few new routines in our home that have made the process so much easier.
First, the girls pack their own lunch every day! Of course there are rules (water bottle, one packaged snack, one fresh fruit (and one fresh veggie if they are doing a really good job), one homemade snack and a thermos of leftover dinner from the night before or the standard pb&j sandwich.
So my only “responsibility” is to make sure that I always have something homemade for them to take. Cookies, bars, and muffins are my go to baking items.
With that said, today it was pumpkin, banana (had to use up those spotty ones) chocolate chip muffins. I adapted this recipe from The Green Palate Rule recipe and it turned it out great.
- 1 can pumpkin puree
- 2 ripe organic bananas
- 3 organic eggs
- 1/4 cup organic maple syrup
- 1/2 cup organic apple sauce
- 2 tbsp Nutiva Organic Coconut Oil, melted
- 1 tsp Simply Organic Vanilla Extract
- 1 cup organic oat flour
- 1/2 cup white rice flour
- 1/2 cup potato starch
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup organic chocolate chips
Slowly add the dry ingredients to the wet, and mix until combined. Fold in the chocolate chips.
Spoon batter into prepared muffin tins and bake 22-25 minutes, until a toothpick inserted into center of muffin comes out clean.