Daily Bento

10 Jan

Do your kids come home from school starving?

Mine do. And it’s not pretty.

For my kids, hungry = grouchy.  So I try to have something ready for my oldest when he gets off the bus so he can eat right away. For my daughter, I usually pack up a snack or smoothie and have it waiting in the car when I pick her up.

I made some chocolatey chip mini-muffins for them yesterday but swapped out the cow’s milk for almond milk. My kids can never tell the difference and it’s a lot better for them so why not? I had a lot of muffins leftover so I put some in Cam’s lunch today. I thought she might be getting tired of sandwiches so this should be a nice treat.

She also has clementines and strawberries in the top section, chicken and mozzarella cheese rolls ups and Annie’s bunny crackers in the middle section.


Chocolatey Chip Muffins:

1 cup all-purpose flour

1/2 cup sugar

2 tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/4 cup sour cream or yogurt – Use whatever you have in the fridge. Both are equally good.

1/2 cup milk  – Cow, almond, soy – whatever.

1 tbsp vegetable oil

1 egg

handful of chocolate chips



Preheat oven to 350.

Grease a mini muffin tin or drop in liners.

Whisk together all dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder, salt) in large bowl.

In a separate bowl, whisk together remaining wet ingredients until combined and pour into dry ingredients.

Stir just until combined then fold in chocolate chips. Be careful not to over-mix.

Fill cups in a mini muffin tin 2/3 full and bake for approximately 10 minutes. The tops should spring back when you press them lightly.

*I used vanilla almond milk this time but if I use regular milk, I like to add 1/2 tsp of vanilla extract.


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