Introducing my BOB Muffins — Blueberry, Oat & Banana! And yes, the name is as cute as it sounds. They’re great for breakfast, lunchboxes or a little after-school snack when everyone comes through the door starving!
I can’t actually take credit for the name “BOB Muffins”. My two came up with it when I told them what I was making, and we had such a giggle about it that I thought it was too fitting not to use!
So, BOB Muffins it is!
Another lunchbox favourite
I’m always looking for new lunchbox ideas, especially things I can make ahead and have ready for the week.
You might notice that quite a few of my recipes use similar ingredients, and that’s quite intentional. I’m always trying to find little ways to tweak recipes and sneak in a bit more nutrition where I can, without making them feel like a “healthy” version that the kids won’t actually eat!
Here, the oats are a simple addition that bring some extra fibre and help keep little tummies fuller for longer. The banana adds natural sweetness and keeps the muffins lovely and soft, while the blueberries add those juicy little bursts of fruit.
And, of course, there’s nothing complicated about them.
Make a batch for the freezer
These are brilliant for the freezer, so I often double the batch when I’m making them.
Once they’re cooled, pop them into the freezer and you’ll have homemade muffins ready whenever you need them. No defrosting needed either , I often pop one straight from the freezer into the lunchbox the night before and by morning it’s perfectly defrosted and ready to eat.
It’s such a handy little lunchbox trick, especially on those mornings when you’re rushing around trying to remember school bags, shoes, water bottles and everything else!
Having a stash of homemade muffins in the freezer makes life that little bit easier.
So if you’re looking for a new lunchbox bake for the back-to-school routine, give my BOB Muffins a try.
Why you’ll love these BOB Muffins — Blueberry, Oat & Banana
- Lunchbox ready – a handy homemade snack for school days.
- Soft and fruity – banana keeps them lovely and moist, with little bursts of blueberry.
- A little more goodness – oats add extra fibre and help keep little tummies fuller for longer.
- Freezer friendly – make a double batch and stash some away for busy weeks.
- Great for breakfast too – perfect with a cup of tea or glass of milk on a busy morning.
- Simple ingredients – nothing complicated or hard to find.
- Kid approved – they’re called BOB Muffins for a reason! My two came up with the name and had a good giggle about it.
I love having a batch in the freezer ready to go. Just pop one into the lunchbox the night before and it’s ready to eat by morning, which is one less thing to think about on a busy school day. If you make them, I’d love to see them! Tag me @littleloucooks so I can see your BOB Muffins — especially if your little ones give them their own name!
BOB Muffins — Blueberry, Oat & Banana
Equipment
Ingredients
- 200 g self-raising flour
- 50 g porridge oats plus extra for the tops
- 80 g light brown sugar
- 1 tsp bicarbonate of soda
- 100 g butter melted
- 100 ml milk dairy or non-dairy
- 2 eggs
- ½ tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
- 1 ripe bananas mashed
- ½ cup frozen blueberries- a few extra for the top
- ½ cup white chocolate chips optional
