6 easy lunch box and snack ideas

Run out of ideas on what to take to work, training or pack for school? We've got you covered!

1. Spinach muffins

We love these spinach muffins because they are SO EASY to make! They’re more like banana muffins with a side of spinach, but they are great for adding some greens into a healthy snack.

This recipe is from My Kids Lick the Bowl – check out the site for lots of other great options too.

2 bananas
100g frozen spinach
½ cup milk (or milk alternative)
2 Tbsp maple syrup
1 egg
3 Tbsp oil or melted butter (45ml) (we use coconut oil)
1 cup rolled oats
1 cup flour (we use whole wheat flour)
3 tsp baking powder
(Note: we like to add 1 tsp of vanilla extract to the mix)

In a bowl, whisk the dry ingredients, (oats, flour, baking powder).
In a blender, such as a nutribullet, blend the banana, spinach, oil, maple syrup, vanilla essence, egg and milk
Pour the mix into the dry ingredients and stir together
Fill a greased muffin tray with the mix – usually we get about 10 muffins from this mix
In a fan-forced oven bake for 20-25 minutes at 160 degrees Celsius or 180 degrees C if using a standard oven
Cool and serve
Store in an airtight container for 2-3 days or freeze

2. Veggie Muffins

This recipe is versatile, delicious and can be adjusted to suit your dietary requirements!  

We used this recipe from Loving It Vegan as inspiration, but made changes due to dietary requirements. We made it gluten free, made sure it’s nut free and packed in some extra veggies. It has been a hit for young and old alike!

2 cups Gluten Free Flour (250g)
½ cup Coconut Sugar – must be granulated (100g)
½ cup maple syrup (100g)
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1 egg
½ tsp Salt
1 cup Shredded Zucchini (140g)
½ cup shredded carrots
¼ cup of peas
½ cup coconut Oil
2 tsp Vanilla Extract
¼ cup milk
1 Tbsp Apple Cider Vinegar

Preheat the oven to 180°C
Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, cinnamon and salt.
Shred your zucchini and carrot in a food processor or with a grater and add to the mixing bowl.
Add the oil, maple syrup, egg, vanilla, milk and apple cider vinegar to the mixing bowl.
Mix into a thick batter. If you are finding it difficult to mix it all in properly, then let the batter rest for a couple of minutes and the moisture from the zucchinis will seep through the batter, so when you mix it again it should all come together.
Add the peas and fold into the mix.
Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
Place into the oven to bake for 20-25 minutes or until a toothpick inserted into the centre of one of the muffins comes out clean.
Remove the muffins from the tray and transfer to a wire cooling rack to cool.

3. Black bean brownies

Yes, there are BEANS in the brownies, but please hear us out! This tried and tested vegan recipe from Chocolate Covered Katie is a hit with even the fussiest eater. 

4. Peanut granola bites

No baking required? Sign me up! This Gimme Some Oven recipe can also be adapted to add in or remove ingredients (such as chia seeds and protein powder).

5. Whole wheat waffles

If you have a bit of time on your hands (and a waffle maker!), this Super Healthy Kids recipe takes a treat and turns it wholesome, making it perfect as a snack or used to make sandwich for the day.

6. Cauliflower bites

Vegan, gluten free and deliciously crunchy. We love it when we can take vegetables and make them fun with something different! Check out this This Healthy Kitchen recipe and get cooking!