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HomeRecipesWhole Wheat Chocolate Walnut Muffins -Healthy Lunch Recipe for kids

Whole Wheat Chocolate Walnut Muffins -Healthy Lunch Recipe for kids

The schools have reopened and one of the biggest headache for moms is planning for Lunch recipes for kids. My daughter like most other toddlers of her age likes to have two-three varieties in her lunch box. Although I love to give her variety of food groups in her meal, it is not always easy to think of three-four things to keep in the lunch box every day. I definitely don’t want to put any junk food in her lunch box but would still like to keep the food interesting and attractive for her.

During my quest for healthy, wholesome , tasty and easy recipes for Sam’s lunch box, I came across lots of recipes on Whole wheat Muffins. Now Muffins is universally loved by kids and adults alike. It is a quick baking food which is not as sweet as cakes and can have lots of ingredients to vary the taste.

I decided to make Whole Wheat Chocolate Walnut Muffins which is a great healthy option for lunch box. Here is the recipe for muffins:

Whole Wheat Chocolate Walnut Muffins Recipe

(Makes 12 muffins)

Dry Ingredients

1 Cup Whole Wheat Flour

1/2 Cup All purpose Flour

1/4 cup cocoa powder

3/4 cup sugar ( using palm sugar will make it even healthier)

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

Wet Ingredients

1/4 cup oil

1 tsp vanilla extract

1 Egg (If you don’t want to put eggs you can add vinegar or applesauce)

1 cup warm water (or milk)

Other Ingredients

1/2 cup chopped walnuts and raisins


Preheat the oven to 200° C.

In a bowl combine all the dry ingredients i.e. flour, sugar, baking powder, baking soda and salt.

Combine the wet ingredients i.e. Oil, vanilla extract, egg and milk and whisk for a while.

Combine the dry and wet ingredients and fold them in with a wooden spatula until just combined. The dough will be sticky and not watery. Don’t overmix because it will make the gluten in the flour stringy and the muffins will be hard.

Stir in the walnuts and raisins.

Now spoon the mixture into a greased muffin tray. (You can use Muffin liners but if you have run out of them like I did then simply grease your muffin tray)

You should fill the muffin tray almost to the top.

Bake the muffins for almost 16-17 minutes or until a toothpick comes out clean.

These will remain in the fridge for a few days and you can add them one at a time to your little ones’ lunchbox as a tasty treat. I baked some with less sugar for the adults which we can have at tea time. Between my 3 year old daughter and my 5 year old niece I don’t think these muffins will survive for more than a day or two. The smiles and “more please” requests make it worthwhile to bake these every once in a while.



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