Lunch Box Mini Blueberry Muffins

Are you tired of adding the same treats to your child’s lunch box day after day? Instead of the usual yogurt, berries, granola bars, jello-cups or other packaged treats, why not make some muffins? Children love muffins and they love blueberries; try making these delicious, but healthy, mini blueberry muffins that will add a special treat for your child’s lunch box. They are the perfect size and your child will be sure to love them!

Mini Blueberry Muffins


1 1/2 cups oat bran

1 cup whole wheat flour

2 tbsp ground flax seeds

1 1/4 tsp baking soda

1 tsp ground cinnamon blueberry.bran.muffins

1/8 tsp salt

3/4 cup skim milk

1/3 cup honey

1 medium banana, mashed

1 large egg

2 tbsp olive oil

1 tsp vanilla extract

1 cup fresh or frozen blueberries


1) Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray. 2) In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth. 3) Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix. 4) Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Recipe adapted from:

Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador

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