Banana muffin and ham wrap lunch box

Method

• 1
  To make the banana & cinnamon muffins, preheat oven to 180°C. Line 6 holes of a 1/3-cup (80ml) muffin pan with paper cases. Combine the flour, cinnamon, sugar, mashed banana, egg, oil and buttermilk in a medium bowl. Stir until just combined. Divide the mixture evenly among the paper cases. Top with banana slices. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool completely. Store in an airtight container for up to 2 days. (Alternatively, wrap each cooled muffin in plastic wrap and freeze for up to 3 months.)
• 2
  Meanwhile, to make the ham & cheese wrap, place the wrap on a clean work surface. Spread evenly with mayonnaise. Top with spinach, ham and cheddar. Roll up the wrap to enclose the filling.
• 3
  Place the wrap, muffin, grapes, yoghurt and juice in a cooler bag (alternatively, place in a lunch box with an ice pack).