Lunch boxes, toddler finger food, snacks on the go or party appetizers… mini muffin pans are the perfect size for all of the above! You can scale down nearly any sweet or savory delight, but today I’m showcasing three family-friendly recipes for mini muffin pan bite size snacks. Load the fridge with ready to go finger food and keep all those hungry monsters happy without destroying the kitchen every time a tummy rumbles!
**This post contains affiliate links. This means I may receive a small commission if you purchase something following one of my links**
It’s been some time since I shared my last finger food recipe, and I haven’t yet had the opportunity to talk about the burden of the elementary school lunch box. It seems lunch boxes get quite competitive in the 2nd Grade and I’m often reminded: “Other kids get more stuff in their lunch box than me.” Don’t worry, I’m not starving my kids, yet it seems they are a bottomless pit and I need to be boosting Elsie’s lunch box with some extra goodies.
You get points for originality too: “Other kids have different stuff in their lunch box.” So it seems a PB&J just isn’t going to cut it anymore. No need to fret, get yourself a mini muffin pan and all your lunch box problems are solved. Plus, the twins have lunch at the ready, and it’s not going to create a massive mess. Without further ado…
3 EASY Mini Muffin Pan Bite Size Snacks
Sweet Potato, Banana & Chai Bites
Sweet and savory with a protein boost, these sweet potato, banana and chai seed bites and full of goodness. They are sweet without the addition of any sugar and make a perfect on the go breakfast or lunch time snack.
- 1 Medium Sweet Potato
- 1 Ripe Banana
- 1/2 tbs Chai Seed (or more)
- 1 Egg
- 1/4 tsp groundginger (optional)
- 1/2 tsp turmeric (optional)
- Bake or boil the sweet potato to cook. I like to pierce the skin with a fork and microwave for 5mins and then bake at 400°C for 30mins. Microwaving the potato reduces the baking time considerably.
- Reduce oven temperature to 350°.
- Mash the sweet potato (remove skin) and banana together with the chai seed and spices.
- Add a lightly beaten egg and mix together.
- Pour the mix into a greased mini muffin pan and bake for 20mins.
- The spices are optional. Other spices that work well are cinnamon and coriander.
Pepperoni pizza bites
These are a total winner, everyone loves a bite-sized pizza, the only trouble is stopping yourself eating them all before they make it to the lunch box. You can make your own pizza dough if you’re feeling fancy… my favorite recipe for dough is from NYT Cooking and can be found here. However, if you want to keep it simple (as I did this time around), try the ready made pizza dough in the grocery store pastry fridge, it’s great for this scale of pizza!
- 1 Uncooked Pizza Dough Crust (approx 14oz)
- 1/4 cup Crushed Italian Tomatoes
- 4oz Fresh Mozzarella
- 24 Mini Pepperoni Pieces
- 1/2 tsp Dried Oregano
- Preheat the oven to 425°C.
- Unroll the uncooked pizza dough onto a flour dusted surface and stretch to around 10x15" so the dough is about 1/4" thick.
- Use a circular cookie cutter to cut the pizza bases and stretch into a greased mini muffin pan. Do not worry if the shape stretches and distorts, it doesn't need to be perfect and the gaps create a yummy crispy cheese crust.
- Top with crushed tomatoes, approx. 1/2 tsp per pizza.
- Add small slices of mozzarella and a pepperoni slice to each.
- Bake for 10mins until crust is golden.
- The uncooked dough I use is found in the pastry/biscuit fridge of the grocery store. It comes in one of those twist and pop type containers like the Pilsbury crescent pastry. You can of course make your own!
Brocolli Cheese Egg Bites
Eggs bites are all the rage these days… you know when Starbucks sells out of something on a regular basis you’ve hit the hip food jackpot. Rather than classic bacon, try these broccoli cheese bites… great for sneaking in a little veggie action to the school lunch box.
- 1 tbs Butter
- 3 Eggs
- 2 Broccoli Florets
- 1/2 cup Grated Sharp Cheddar
- 1/2 Onion
- Salt & Pepper
- Preheat oven to 350°C.
- Melt the butter in a skillet and fry the finely chopped broccoli and onions until softened, around 3mins.
- Add the broccoli/onion mix to a medium bowl and add the cheese.
- Lightly beat the eggs, season with salt and pepper and add a small amount to the broccoli/onion/cheese. Mix well.
- Divide the mix into a greased mini muffin pan and top with the remaining egg.
- Bake for 10mins.
So there you have it… three family-friendly recipes for mini muffin pan bite size snacks. Get your lunch box on!