I enjoy making the lunches until about week 5 so this term I’ve gone out on a limb and made and frozen lots of food so that the remaining weeks won’t be so hard. I am living in hope that this works because after nearly 6 years of this lunch box gig I’m yet to find the answer to easy and varied lunch boxes. This muffin bake was a quick Sunday afternoon bake. Instead of the usual muffin cases, I poured it into a lamington tin and watched the magic happen. This delicious bake was super moist and lasted for nearly a week of lunch boxes even after sharing some with friends. If you’re after an easy lunch box treat or something to share for morning tea duty then give this a go.
- 2 & 1/2 cups self-raising flour
- 1 cup plain flour
- 1 tablespoon mixed spice
- 1/2 cup maple syrup
- 2 eggs, lightly beaten
- 1/3 cup olive oil
- 1 cup greek yoghurt or vanilla yoghurt
- 1 cup milk
- 2 large over-ripe bananas, mashed
- 1 large apple, peeled and grated
- 1/2 cup rolled oats
- Extra 2 tablespoons maple syrup
- Preheat oven to 180C and grease a 20x 30cm lamington pan. Line base and sides with baking paper extending 2cm over the sides.
- Place flours and mixed spice into a large bowl make a well in the centres.
- Add maple syrup, egg, oil, yoghurt, milk, banana and apple. Mix until just combined.
- Pour into prepared pan and spread to level the mix. Sprinkle with oats and extra maple syrup.
- Bake for 30-35 minutes or until the top is golden and firm to touch.
- Let the slice cool in the pan for 10 minutes before cooling on a rack.
- Slice and serve in the lunchboxes or freeze individual portions for throughout the term.