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Banana muffin and ham wrap lunch box

  • 0:20 Prep
  • 0:20 Cook
  • 1 Serving

Ingredients

  • Ham Cheese Wrap
  • 1 banana cinnamon muffin
  • 1 small bunch of grapes
  • 95g Coles Strawberry and Raspberry Yoghurt
  • 250ml Coles Tropical Juice

Ham and cheese wrap

  • 1 Coles Wholemeal & Grain Soft Wrap
  • 1 tablespoon mayonnaise
  • 10g baby spinach leaves
  • 75g sliced honey leg ham
  • 1/4 cup (30g) grated tasty cheddar

Banana and cinnamon muffins

  • 1 cup (150g) self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (55g) brown sugar
  • 1/2 cup mashed ripe banana
  • 1 Coles Australian Free Range Egg
  • 2 tablespoons olive oil
  • 2 tablespoons buttermilk
  • 18 slices banana, extra

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).

Source: taste.com.au

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