There’s no reason that eating healthy should mean sacrificing taste. And at the Bay Club, we are committed to finding the balance of living a healthy life and seeking wellness, while also enjoying ourselves. Luckily, we found two delicious muffin recipes—both sweet and savory—that are wholesome and nutritious for the whole family to enjoy. These muffins are perfect for your little ones lunches, and they taste so good, they’ll have no idea that they are eating fruits and veggies!

Vegan Banana & Blueberry Muffins
Makes 6 standard size muffins, or 14-16 mini muffins

Ingredients

1 cup blueberries
2 small ripe bananas, or 1 large
1 flax egg: 1 tbs ground flaxseed + 3 tbsp warm water (you can also sub with a regular egg, but flax seeds has many health benefits!)
2 tbsp maple syrup
2 tbsp coconut oil, melted
1/2 tsp vanilla
1 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt

Directions

1. Preheat the oven to 375 F degrees.

2. Line the muffin tray with paper liners, or use cooking spray (or coconut oil) to grease your muffin tin.

3. In a small bowl, make the flax egg. Combine the ground flaxseed and warm water, stir, then let it sit for about 5 minutes, until thick.

4. In a medium bowl, combine the flour, baking powder, cinnamon, baking soda, and salt.

5. In a separate medium-large bowl, smash up the peeled bananas using a fork or potato masher.

6. Add the melted coconut oil, maple syrup, vanilla, and flax egg to the mashed bananas, and whisk together.

7. Little by little, add the dry ingredient to the banana mixture, and stir until well combined.

8. Add the blueberries, and gently fold them into the batter.

9. Fill the muffin tins with the batter, and bake in the oven for 20-23 minutes. If using a mini muffin pan, it will only take 12 minutes to bake.

Cheddar & Broccoli Muffins
Makes 6 standard size muffins, or 14-16 mini muffins

Ingredients

1 cup broccoli, chopped into small pieces
1 cup whole wheat flour (all purpose will work, too)
1/2 cup grated cheddar cheese
2 tbsp chopped green onions
1 large egg
1/2 cup milk (plant-based works!)
2 tbsp olive oil
1 tsp baking powder
1/4 tsp salt
1 tsp sugar
1 tsp dijon mustard

Directions

1. Preheat the oven to 375 F degrees.

2. Line the muffin tray with paper liners, or use cooking spray (or butter) to grease your muffin tin.

3. In a small bowl, combine the flour, baking powder, sugar, and salt, then stir to combine.

4. In a separate medium sized bowl, whisk together the egg, milk, olive oil, and mustard.

5. Add the broccoli, green onions, and cheese to the egg and mix mixture, then stir.

6. Little by little, add the dry ingredient to the broccoli mixture, and stir until well combined. The batter will be thick (similar to the consistency of cookie dough).

7. Fill the muffin tins with the batter, and bake in the oven for 20-23 minutes. If using a mini muffin pan, it will only take 12 minutes to bake. We suggest sprinkling more cheese on top at the 18 minute mark to hide more of the broccoli (your little ones will have no idea it’s in there).

Trust us, your little ones will have no idea how healthy they are eating—and you’ll be saving a few for yourself too!