School & Lunch Friendly Recipes

As we're all still transitioning to the structure of September being here, we wanted to share a few of our favourite go to recipes that make perfect lunch box snacks and are easy to meal prep!

It's so important that we are staying nourished and feeding ourselves enough throughout the day to stay focused and energized and these recipes will help you do exactly that!

Vegan Morning Glory Muffins


  • 2 cups all purpose flour

  • 3/4 cup brown sugar, packed

  • 1 and 1/2 teaspoon baking soda

  • 1 and 1/2 teaspoon baking powder

  • 3 teaspoons cinnamon 

  • 3/4 teaspoon salt 

  • 2 cups grated carrots

  • 1 cup grated zucchini (excess water squeezed out)

  • 1/2 cup shredded coconut

  • 1/2 cup mixed seeds, sunflower and pumpkin

  • zest of one large orange

  • 1 cup unsweetened apple sauce 

  • 1/2 up oil, I use grapeseed*

  • 3 teaspoons vanilla

    1. Preheat oven to 425° grease a 12 cup muffin tin with cooking oil spray or line with cupcake liners and lightly spray them with oil
    2. In a large bowl add and mix together flour, sugar, baking soda, baking powder, cinnamon and salt
    3. Add grated carrots, zucchini, coconut, seeds and orange zest. Mix to combine
    4. Make a well in the centre and pour into oil, applesauce and vanilla. Mix until combined but do not overmix
    5. Evenly divide batter between muffin cups. Bake for 5 minutes. reduce heat to 350°. Continue to bake for 20-22 minutes or until toothpick inserted in centre comes out clean.
    6. Enjoy!

Chocolate Chip Banana Cookies


  • 1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
  • 1 medium ripe banana
  • 1/3 cup unsalted peanut or almond butter
  • 1 Tbsp coconut oil or non-dairy butter, melted
  • 3 Tbsp organic brown sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1/3 cup almond flour
  • 3/4 cup oat flour
  • 1/3 cup roughly chopped vegan dark chocolate or chocolate chips


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, combine flaxseed and water and let sit for a few minutes to achieve “eggy” texture.
  3. Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.
  4. Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.
  5. Drop cookies in uniform 1 ½ Tbsp spoonfuls onto prepared baking sheet.
  6. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  7. Let rest on baking sheet for a few minutes before transferring to a cooling rack.

Vanilla Sesame Protein Balls

  • 1 cup Rolled oats
  • ¼ cup Ground flax
  • ¼ tsp Kosher sea salt
  • ¼ cup Tahini
  • ¼ cup Pure maple syrup
  • 1 tsp Vanilla extract
  • 3 tbsp Sesame seeds (optional)


  1. Add all ingredients except sesame seeds to a food processor or blender and pulse until combined and dough forms.
  2. Roll into balls, roll in sesame seeds, then refrigerate.
Enjoy! - @Tubify Team

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