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Healthy Banana Oatmeal Muffins

Is it possible that muffins can be both delicious and healthy? These Banana Oatmeal Muffins prove it! Check out how easy they are to make in this video.

Breakfast is a very important meal of the day because it often sets the tone for how you’ll feel and how you’ll perform.


This means that breakfast should:

  • Have good-for-you ingredients that give you that perfect energy boost for the day.
  • Keep you full until lunch.
  • It needs to taste amazing! Almost as good as the sugary cereals but healthier.

And you know what? These banana oat muffins check all the boxes plus, they are portable. Because we are all busy and could use more healthy and portable breakfast ideas to-go. 

image: white plate with 7 muffins

How to Make Banana Muffins Healthier

Unlike most muffins, these banana oat muffins with yogurt are light and moist without using butter or oil in the recipe.

Crazy but it works!

Did I mention these muffins are also naturally gluten-free? Instead of all-purpose flour, we use regular old-fashioned oats.

Of course, if you have Celiac you’re already checking that they are made in a gluten-free facility.

How to Make Banana Oat Muffins

These oatmeal muffins are filling, delicious and SO easy to make!

Oh, and you can put away the mixer and mixing bowls. Nope, you won’t need them!

These banana oat muffins are made in the blender, so all you have to do is toss in the ingredients, blend, pour, and bake! I know, that’s my favorite part too.

Here’s how it’s done.

  1. Preheat oven to 400 and prep your muffin pan
  2. Place all ingredients (oats, banana, yogurt, eggs, honey, baking powder and baking soda) in a blender and blend until smooth.
  3. Divide the batter in the muffin pan and bake for 20 minutes

So easy, right?

image: two muffins sitting in a metal lunchbox with yogurt.

And the yummy breakfast ideas don’t stop there.

If you haven’t noticed, we have a thing for oats here on the blog. I mean who can resist Blueberry Baked Oatmeal or a Banana Split Oatmeal Bar for breakfast?

The oats give a hearty feel to any breakfast.

What I love about using oats for breakfast, besides the nutritious properties, is that they are an inexpensive meal starter.

If you are looking to reduce your food spending and make affordable fresh meals for your family, check out our meal plans to help you plan ahead and make delicious food for your family every day of the week.

Can You Freeze Banana Oatmeal Muffins?

In short, YES! Since these come together so quickly, it’s easy to double the batch and freeze the unbaked muffins for later.

These banana oat muffins can be frozen before baking and after being baked. This way, on extra-busy mornings all you have to do is remove them from the freezer and bake or simply heat them up. They hold up wonderfully.

Related: Top 5 Lunchboxes We’ve Tested

Print

Healthy Banana Oatmeal Muffins

Print Recipe
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★★★★★

4.9 from 12 reviews

Need an easy and delicious banana oat muffin for breakfast? These are easy to make, they come together in the blender, the oven does the rest! They are a perfect breakfast recipe!

  • Author: Laura Fuentes
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 12
  • Category: Breakfast
  • Diet: Gluten Free

Ingredients

Units
  • 2 large ripe bananas
  • 2 ½ cups old-fashioned oats
  • 1 cup plain low-fat Greek yogurt
  • 2 large eggs
  • ⅓ cup honey, or sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda

Instructions

  1. Preheat oven to 400F. Line a muffin pan with waxed paper or foil liners or, grease it so the muffins don’t stick.
  2. Inside a blender, place banana, oats, yogurt, eggs, honey, baking powder, and baking soda. Blend until smooth.
  3. Divide batter among cupcake liners, and bake for 18-20 minutes, or until a toothpick comes out clean.

Equipment

Mini Muffin Pan

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Blender

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Nutrition

  • Serving Size: 1 muffin
  • Calories: 135
  • Sugar: 11.6g
  • Sodium: 80.3mg
  • Fat: 1.2g
  • Saturated Fat: 0.7g
  • Carbohydrates: 25.6g
  • Fiber: 2.2g
  • Protein: 4.4g
  • Cholesterol: 32.2mg

Keywords: banana oat muffins, banana oatmeal muffins, healthy oatmeal muffins, blender muffins, banana blender muffins,

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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Reader Interactions

Comments

  1. Dana

    April 06, 2022 at 8:31 pm

    These were amazing. Can I blend the same base (without the bananas) and stir in some strawberries after it is blended? I don’t have any ripe bananas but have some fresh strawberries I need to use up.

    ★★★★★

    Reply
    • MOMables-Laura

      April 11, 2022 at 2:10 pm

      Hi Dana, this recipe needs the banana, it helps bind the ingredients and makes the muffins moist. I wouldn’t recommend swapping them for strawberries.

      Reply
  2. DawnMarie Ortega

    September 07, 2021 at 9:25 pm

    I have made these muffins 3 times since finding the recipe last week. Everyone loves them!! Myself & my 12 year old daughter have celiacs so this recipe is perfect, delicious, easy to make and GF. Win win!! I followed the recipe exactly as written the first time. The second time & every-time after I switched plain Greek yogurt to vanilla Greek yogurt. Everyone likes them better with vanilla yogurt. I also add walnuts to some, chocolate chips to some and then leave some as is.
    Do you think I could use blueberries if I dusted them with a GF flour or corn starch first? I’d also like to try different flavors of Greek yogurt so that way if I don’t add chips or nuts the muffins might have another flavor that goes well with banana. Im thinking cherry yogurt, or even mango. These muffins are honestly the best GF muffins I’ve had! Thank you for creating & posting

    ★★★★★

    Reply
    • MOMables-Laura

      September 09, 2021 at 3:29 pm

      I’m happy to hear these are a hit. You can definitely add blueberries to the mix!

      Reply
    • Rita A Michael

      September 26, 2021 at 9:54 am

      I love these low calorie healthy muffins. I have made them about 6 times and they came out perfect and freeze beautifully. When I want one for breakfast I just nuke it about 30 or 40 seconds. I have added blueberries,cinnamon,walnuts and full fat Fage yogurt. I have used maple syrup as well as honey. They are a great source of protein, fiber, potassium and much more. Thank you for a really great recipe. It has become my favorite no guilt muffin.

      ★★★★★

      Reply
      • MOMables-Laura

        September 28, 2021 at 10:23 am

        Thank you so much Rita!

        Reply
    • Nellie

      December 10, 2022 at 12:10 pm

      Be cautious using ingredients flavored with vanilla extract. The “extract” part is usually alcohol-based, and many types of alcohol aren’t gluten-free.

      Reply
  3. Justjen

    March 23, 2021 at 11:06 pm

    Had all ingredients in kitchen when I found this recipe. Easy to prepare. Added pecans. Taste delicious.

    ★★★★★

    Reply
    • Cinthya

      July 03, 2021 at 12:08 pm

      They were absolutely delicious and so easy to make. Thank you!

      ★★★★★

      Reply
  4. Esther

    November 16, 2020 at 5:25 pm

    Thank you MOMables, needed something fast to eat tonight and I saw your post. It tasted amazing. Thank you. Luckily, had all ingredients at home

    ★★★★★

    Reply
  5. Carol

    October 07, 2020 at 5:50 am

    This recipe is so easy and the muffins are DELICIOUS

    ★★★★★

    Reply
    • MOMables - Laura

      October 08, 2020 at 4:40 pm

      I”m glad you enjoyed these healthy banana oatmeal muffins, Carol!

      Reply
    • Jenn

      March 08, 2021 at 1:51 am

      Incredibly easy, very delicious, and infinite possibilities for add-ins. I’m making my second batch in two days for meal-prep because we accidentally ate the first batch before Sunday night.. :D

      ★★★★★

      Reply
  6. Ruth

    May 19, 2020 at 10:37 am

    Awesome recipe. The kid in me, loves chocolate so I added 4 tablespoons of Hershey’s special dark cocoa

    ★★★★★

    Reply
    • Kiera

      August 08, 2021 at 6:39 pm

      How long will these muffins keep in the pantry? Or should I keep them in the fridge?

      Reply
      • MOMables-Laura

        August 09, 2021 at 1:19 pm

        Hi Kierra, these muffins will need to be stored in an airtight container. They are good up to 1 day at room temperature or 1 week refrigerated.

        Reply
  7. Ck

    May 08, 2020 at 7:45 am

    Hello
    Thank you for this awasome recipe. I added all the ingredients into the blender as per the measurement however the batter turned out very thick. And when I placed it to back, it didn’t cook from inside all the way. Please advise?

    Reply
    • MOMables - Laura

      May 13, 2020 at 4:05 pm

      Hi, thank you for trying my recipe. The batter is thick and the middles uncooked means it needed a little more time in the oven. Sorry!

      Reply
  8. Paulina singh

    November 02, 2019 at 3:45 pm

    Can I omit the sugar completely? I need to make sugar free muffina.

    Reply
    • MOMables - Laura

      November 19, 2019 at 10:00 am

      You could. Make sure your bananas are very ripe otherwise your muffins wont’ be sweet at all.

      Reply
      • Elisha

        March 28, 2022 at 2:38 pm

        Could you swap out Greek yogurt for coconut milk yogurt? My daughter has a dairy allergy.

        Reply
        • MOMables-Laura

          March 28, 2022 at 2:48 pm

          Hi Elisha, you can definitely swap out the Greek yogurt for coconut milk yogurt.

          Reply
  9. Roberta

    September 15, 2019 at 4:32 pm

    I made these today substituting coconut milk for the yogurt and added mini chocolate chips. They raised well, and tasted good. I had trouble mixing in the blender with my basic blender but after “helping” mix with a scraper it was able to blend well.

    ★★★★

    Reply
    • MOMables - Laura

      September 20, 2019 at 3:59 pm

      I’m glad it worked out for you. Chocolate chips are always a good idea!

      Reply
  10. Anna

    August 23, 2019 at 8:06 am

    What can you use instead of honey? I want ot make this for my 10 months d but babies cnanot have honey beofre they are 1 year old.

    Reply
    • MOMables - Laura

      August 25, 2019 at 2:19 pm

      I would recommend maple syrup instead. Enjoy!

      Reply
      • JG

        March 27, 2022 at 11:25 pm

        Hi, what recommendation do you have for subbing out the eggs?

        Reply
        • MOMables-Laura

          March 28, 2022 at 2:54 pm

          2 eggs can be substituted with 1/2 cup unsweetened applesauce, 1/2 cup canned pumpkin puree, or 2 flax eggs. You can grab egg substitution ideas from this post: https://www.momables.com/ingredient-substitution-list-for-baking/

          Reply
  11. Sharon

    April 19, 2018 at 9:59 pm

    Okay, so this probably isn’t the brightest question, but your recipe said to freeze before baking. How would I do that?

    Reply
    • MOMables - Laura

      April 21, 2018 at 12:18 pm

      Hi Sharon, here is a post we wrote on how to freeze muffins.

      Reply
  12. Sara

    April 07, 2018 at 7:08 am

    Do you put the oats in the blender as well?

    Reply
    • MOMables - Laura

      April 07, 2018 at 5:14 pm

      If you watch the video, you’ll see that everything goes in the blender. Enjoy!

      Reply
      • Roberta

        September 15, 2019 at 3:02 pm

        FYI – the directions do not include the oats in the blender. About to make now.

        Reply
        • MOMables - Laura

          September 20, 2019 at 4:01 pm

          Thanks for letting me know, the post and recipe have been updated!

          Reply
  13. Tanya

    January 15, 2018 at 8:45 am

    I’m lactose intolerant and I’m wondering how these turned out with applesauce as a yogurt sub? Also, they now have dairy free yogurts, would that be a good substitute also? Thanks!

    Reply
    • MOMables - Laura

      January 15, 2018 at 4:10 pm

      Tanya, you can substitute the yogurt with canned coconut milk. Enjoy!

      Reply
      • Margaret Mauch

        April 08, 2018 at 8:41 pm

        How much coconut milk?

        Reply
        • MOMables - Laura

          April 09, 2018 at 7:41 am

          Same amount as yogurt. Canned coconut milk, full fat.

          Reply
  14. Lorraine

    December 05, 2015 at 8:38 pm

    Thanks for sharing this Laura. I am a big fan of Momables. My 7 year old has LOTS of food allergies and intolerances, gluten being one of the main offenders. I make these muffins for her all the time for quick easy breakfasts. I normally do a double batch and freeze them. :-)

    ★★★★★

    Reply
    • Emilie Hebert

      December 18, 2015 at 4:29 pm

      SO happy to hear that, Lorraine! We love making meal time easier for families with food allergies. I understand how tough it can be to find good recipes!

      Reply
  15. grace

    November 04, 2015 at 3:26 pm

    I’m not sure how many times I made this. And I baked a fresh batch again today. It’s soooooo yummy and you won’t even feel guilty eating them!

    Reply
  16. Kristen

    October 05, 2015 at 2:26 pm

    I haven’t tried these yet but wanted to request not using low fat ingredients any more since we’ve learned that our brains & bodies need fats. We want coconut oil, butter & no skim or fat free dairy products any more. Just a comment since I’m really really searching for the healthiest recipes for our family. Thanks so much for your great ideas!! I’ll try it with a greek yogurt made with whole milk & see how it goes!! :)

    Reply
    • MOMables

      October 13, 2015 at 9:25 pm

      Enjoy

      Reply
    • Francesca

      October 16, 2015 at 7:47 am

      Just made them with full fat greek yogurt. Delicious, moist and no issues with the bake. Fantastic!

      Reply
  17. Cathy

    August 10, 2015 at 3:44 pm

    I made this today, with a few adjustments. I used 3 cups of oats, ground 2 1/2 cups in the blender, and tossed all of the oats into a large bowl, to which I added the dry ingredients plus one tablespoon of an autumn spice baking blend. I then added the yogurt, 3 eggs and the honey and bananas to the blender and blended just until smooth, about 10 seconds. Mix everything together until just wet, add to prepared pans, then baked at 400* for 10 minutes and 350* for 8 minutes. They are dense, moist and flavorful, without being too sweet. If you want a sweeter muffin, I would recommend adding more honey, or maybe even some brown sugar to the original recipe.

    Reply
  18. Katie Noeller

    February 22, 2015 at 12:16 pm

    I need to update my comment. I made a second batch using foil muffin liners and the muffin did not stick to it at all. Next time I will not use paper liners and instead use foil liners.

    This makes a great topping for these delicious muffins:

    In a small bowl, combine 1/4 cup oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter. Add topping to muffins prior to baking.

    Reply
  19. Katie Noeller

    February 22, 2015 at 11:37 am

    I made these muffins this morning. My 2 yo liked them. Next time I will not use muffin liners since it was impossible to peel off the liner from the muffin without taking the bottoms off of the muffins. Thanks for the recipe! It was super easy.

    Reply
    • MOMables

      February 22, 2015 at 10:15 pm

      Katie, paper lines tend to stick with this recipe. Use foil ones or grease the pan. Glad they were kid approved though!

      Reply
      • Patty

        May 08, 2015 at 3:43 pm

        I didn’t see the recipe, just your notes and all your followers’ comments. My husband is the guardian of a handicapped diabetic, and I want to make the Oatmeal Banana Breakfast Muffins for them.
        Thank you! … and thank you for posting your kid/diabetic friendly recipes on line to share

        Reply
        • MOMables

          May 11, 2015 at 3:44 pm

          Patty, this is a members-only recipe. Sorry!

          Reply
  20. Pam

    October 17, 2014 at 8:56 am

    Hi..I am a member but wasn’t able to access this recipe. I could access all the others. Thanks, Pam

    Reply
  21. anca

    June 23, 2014 at 9:09 pm

    400 degrees you said,what mind of degrees are???Thank you

    Reply
    • MOMables

      June 24, 2014 at 12:26 pm

      Fahrenheit

      Reply
  22. Ashley Tetreault

    February 07, 2014 at 1:43 pm

    Does anyone have the nutritional stat’s on these?

    Reply
    • MOMables

      February 07, 2014 at 2:16 pm

      Ashley, sorry we don’t calculate nutritional information for our recipes. You can plug the ingredients in many other nutritional websites that offer it.

      Reply
    • Fé

      June 10, 2014 at 9:17 am

      I ran the recipe in my usual nutrition calculator and here’s the data:

      Nutrition Facts

      12 Servings

      Amount Per Serving
      Calories 149.1
      Total Fat 2.1 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.3 g
      Cholesterol 31.0 mg
      Sodium 134.2 mg
      Potassium 71.9 mg
      Total Carbohydrate 28.6 g
      Dietary Fiber 2.1 g
      Sugars 15.8 g
      Protein 5.2 g
      Vitamin A 1.3 %
      Vitamin B-12 1.3 %
      Vitamin B-6 5.5 %
      Vitamin C 2.6 %
      Vitamin D 1.7 %
      Vitamin E 0.2 %
      Calcium 6.7 %
      Copper 0.9 %
      Folate 1.8 %
      Iron 5.5 %
      Magnesium 1.3 %
      Manganese 1.3 %
      Niacin 0.4 %
      Pantothenic Acid 0.4 %
      Phosphorus 3.3 %
      Riboflavin 2.7 %
      Selenium 0.3 %
      Thiamin 0.5 %
      Zinc 0.9 %

      Reply
  23. Hollie

    February 06, 2014 at 11:22 pm

    I made these muffins last night and they are delicious and filling. I am going to freeze them for easy grab and go breakfasts on school days.

    ★★★★★

    Reply
    • MOMables

      February 07, 2014 at 2:17 pm

      awesome Hollie!

      Reply
  24. Cassie

    January 26, 2014 at 10:03 am

    These look great! Can you use quick oats instead of old fashioned oats?

    Reply
    • MOMables

      January 26, 2014 at 11:25 am

      Your batter might come out too thin and runny with quick oats. I don’t recommend it.

      Reply
  25. Frappucino

    January 21, 2014 at 12:27 am

    Hello. What is the shelf life for these muffins.. What can I substitue for sugar?

    Reply
    • MOMables

      January 21, 2014 at 12:29 pm

      3-5 days in the fridge. you may substitute honey.

      Reply
  26. Hailed

    August 22, 2013 at 11:18 am

    I just made these and they taste very good BUT they do NOT look the same as the picture :( mine flattened out as soon as I pulled them out of the oven. My kids didn’t like the look of them so it was hard to get them to try them. I followed the recipe as it was I only added 2t of chia seeds could that have caused the problem?

    Reply
  27. Andria Hanski

    August 18, 2013 at 5:00 pm

    I made these last Sunday to have during the school week and they were gobbled up in a day and a half! My daughter is asking for pumpkin muffins. Can I sub pumpkin puree for bananas? Would 1/2 cup of pumpkin work? Can’t beat how easy these are to make. Thanks so much :)

    Reply
  28. Lucy Windevoxhel

    August 16, 2013 at 6:55 am

    Hi Laura! can these be frozen?

    Reply
    • Lucy Windevoxhel

      August 16, 2013 at 7:03 am

      I mean..Heather. That picture of Laura is deceiving :)

      Reply
      • MOMables

        August 16, 2013 at 10:22 am

        what is deceiving about my photo Lucy?

        Reply
        • Lucy Windevoxhel

          August 16, 2013 at 5:10 pm

          Not really deceiving..is just I always assume is you answering the question, when it could be any MOMables chef..and this recipe was posted by Brooke, and only God knows why I wrote Heather. Ohh I think my daughter beginning kindergarten is driving me crazy. We spent the morning looking at my archive of MOMables recipes, choosing lunches for her first week of school, we made this recipe for breakfast today, but I made half regular muffin size and the other half as 12 mini muffins for snacks/lunch treats etc.

          Reply
    • MOMables

      August 16, 2013 at 10:21 am

      Yes Lucy. You can freeze them either unbaked frozen in cupcake liners or baked. Just thaw, warm a little and serve. Or bake, and add 3ish minutes to baking time.

      Reply
      • Lucy Windevoxhel

        August 16, 2013 at 5:11 pm

        OK, so I already made them so they are baked. For breakfast I can warm them up..no biggie..how about if I want to put them in my daughter’s lunchbox? I made some mini muffins and I’d like to freeze them and put them in her lunchbox..just not sure how it will work out.
        Thanks…again :)

        Reply
      • Reema

        September 04, 2013 at 11:22 pm

        Hi!

        I am dying to freeze muffins for easy breakfasts. Can I ask a few clarifying questions?

        1. How do you thaw them? Do you put it in the fridge the night before? What do you do the morning of to unfreeze? How do you warm it?

        2. If you freeze them unbaked, you mean instead of 15-20 minutes, you bake 18-23 minutes?

        Sorry for such obvious questions…I am learning in the kitchen!

        Thank you so much! Your website is amazing!

        Reema

        Reply
        • MOMables

          September 05, 2013 at 11:37 pm

          Reema, if you freeze the muffins already cooked, you take them out and warm them in the oven or microwave the morning of. Or, you can take them out into the fridge the night before.
          If you freeze them unbaked, I typically add about 3-4 minutes to the cooking time. Thanks so much Reema! I love having you in our community.

          Reply
  29. Amy

    August 12, 2013 at 5:08 pm

    Could you use applesauce rather than bananas??

    Reply
    • MOMables

      August 12, 2013 at 9:18 pm

      yes. remove the 2 bananas, add 1/2 cup apple sauce and 1 additional egg.

      Reply
  30. Mary Parra

    August 05, 2013 at 6:31 pm

    I made these today and they are already gone! We loved them!!! My 7-year-old son who has to be gluten free did most of the baking – it’s that easy!!!! Thanks so much!

    Reply
    • MOMables

      August 05, 2013 at 8:10 pm

      Awesome Mary!!

      Reply
  31. Shautel

    July 02, 2013 at 3:03 pm

    What can I use in place of the yogurt? I am trying to do dairy free..I know how to use flax eggs but wondering what’s a good substitute for the yogurt… Aren’t Oats by nature gluten free? I guess I should check my oats?

    Reply
    • Michelle

      August 16, 2013 at 8:15 am

      I have replaced applesauce for yogurt in muffin recipes and it works great! Makes the muffins more moist :)

      Reply
  32. Amanda

    July 01, 2013 at 10:12 am

    These are awesome! I have made some very similar and they are a hit with the kids! They are gluten-free, too, if you use gluten-free oats.

    Reply
  33. Suzanne Guimond

    June 06, 2013 at 6:39 am

    Can i use just the normal yogurt( not the Greek kind)

    Reply
    • MOMables

      June 06, 2013 at 9:39 pm

      yes you could. make sure you drain out any excess liquid.

      Reply
  34. jenn

    May 31, 2013 at 9:44 am

    can you suggest a sugar substitute here? I am trying to use less sugar. Would adding more banana work.

    Reply
    • MOMables

      May 31, 2013 at 10:56 am

      Jenn, substitute 1/4 cup sugar and 1/2 cup yogurt. You need the volume.

      Reply
  35. Zelma @ YoSoyMami.com

    May 29, 2013 at 1:10 pm

    Are you kidding me? It’s THAT easy? I am SO making these!!!

    Reply
    • MOMables

      May 29, 2013 at 5:23 pm

      it’s that easy Zelma :)

      Reply

Trackbacks

  1. 35 Healthy Dessert Recipes | Laura Fuentes says:
    August 28, 2020 at 3:00 PM

    […] Banana Oatmeal MuffinsThanks to bananas and oats these muffins are soft and light without any oil or butter. Oh, and you […]

    Reply

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