So, if you have been following me on Instagram, you will know that I am very much into packing my children’s lunch boxes. It is something I really enjoy doing so I don’t find it to be a tiresome chore. Probably, years of seeing my mom packing lunch boxes for me and years of me packing my own lunch boxes has made me more amenable to the task. Sometimes I do it entirely by myself, sometimes I just give instructions to my domestic helper and she does it or other times I do some of it and she does the rest. What matters is that it gets done and usually within 20 minutes during the weekday morning frenzy 😀
Packed lunches are especially useful when you have children who are picky and/or small eaters so you can ensure that you are providing them with adequate variety and nutrition while still making school lunches fun. I am still figuring out what my children enjoy in their lunchboxes and so I do spend time on the weekends experimenting and tweaking lunch-box friendly recipes. I prefer packing finger foods that can be eaten at room temperature. Even though my children eat from their lunchbox during mid-morning recess at school, they still do come home and eat a proper home-cooked hot lunch in the afternoon. Most of the time, I opt for simple things like assorted plain or grilled sandwiches, pinwheel sandwiches, simple pastas, bee hoon, pancakes or breakfast muffins as the main dish coupled with raw or steamed veggies, fresh fruits, dried fruit and nut, munchies (such as popcorn, veggie straws, spiced fox nuts) and a small treat (their favourites are jaffa cake, jam biscuits & crunchy creams). But I must admit, adding variety and colour to their lunchboxes can pose quite the challenge sometimes. An extensive school lunchbox post is in the pipeline and hopefully will be posted soon.
I usually bake blueberry muffins or oatmeal raisin/cranberry muffins for the girls lunchboxes. This time, I decided to do apple walnut muffins. I tweaked the original recipe by using part all-purpose and part whole wheat flour, reducing the sugar content and incorporating a little more flavour. The addition of apple, walnuts and oats adds some nutrition and texture to the muffins. The best part about this recipe is that the muffins can be made ahead of time and they freeze beautifully. When you want to use them, all you have to do if pop them in the fridge overnight and the next morning, just microwave for a few seconds. They taste almost as good as freshly baked.
I am pretty sure that my children’s lunchboxes will come back empty when I pack these muffins. I hope you try this recipe. If not for lunchboxes, they work great as a breakfast, snack or picnic option too 😊