Lunchbox baking is something that I find myself doing really often. Everything for the lunchbox needs to be nut free, freezer friendly and able to defrost in the lunchbox or overnight the night before. It also helps if it is at least trying to be healthy.
The great thing about these little beauties is they tick all the boxes plus they are a good size for the little spots for treats in lunchboxes. They are a great way to use the brown bananas that you’ve got sitting in the fruit bowl (if your kids are anything like mine at the first sign of a brown spot bananas are deemed inedible).
The quinoa in these adds an almost nutty taste to the little loaves making them more flavourful than they would be otherwise. I’ve switched out the sultanas for dried blueberries as well, and that made them even more delicious.
These have been made in mini loaf tins, but they could easily become muffins or a big loaf, just keep and eye on them and when they are looking golden, skewer then to test for doneness.
- 1/2 cup coconut oil
- 3/4 cup coconut sugar
- 1 cup self raising flour
- 1 cup wholemeal self raising flour
- 1/2 cup apple puree
- 2 eggs, lightly whisked
- 2 ripe bananas, mashed
- 1 tsp vanilla
- 1/2 cup sultanas
- 1/2 cup milk
- 1/4 cup quinoa flakes
- Preheat oven to 180 degrees.
- Combine all the ingredients in a bowl and mix until there are no dry patches.
- /4 fill silicone mini loaf molds or lined metal ones.
- Bake at 180 degrees for 25 minutes or until a skewer inserted in the loaf comes out clean.
- Cool in the loaf tins for 10 minutes before removing to a wire rack.
- Makes 12 mini loaves.
Serving Size:1 slice
Amount Per Serving: Calories: 248 Total Fat: 10g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 32mg Sodium: 266mg Carbohydrates: 35g Fiber: 1g Sugar: 16g Protein: 4g