Back to School Breakfast To Go
Wake them up. Did those feet hit the floor? Are you getting dressed yet? Help them find their shoes, brush their teeth, and get their backpack essentials With all that, who has time to make breakfast?
They need a good breakfast that is easy, cold cereal often seems to be the only solution. Want something more special? Muffins are the other fast and easy breakfast you can on hand ready to go.
This recipe is banana bread in a muffin shape so it is a moist and delicious grab and go breakfast that is best eaten at room temperature. Muffins freeze well, so you can wrap these individually and then thaw in the microwave so you can have them anytime.
We baked these using Tenda-Bake 7-Grain Pancake Mix. The pancakes rise up high and light with the nutty goodness of 7-Grains. For the muffins, they will never know they are eating whole grain oats, flax seed, graham flour and whole wheat. We added chocolate chips to make them even more kid-friendly, but you can leave them off if you like.
This is perfect thing for when they are running out the door on busy back to school mornings.
Banana Chocolate Chip Muffins
Makes 12 muffins
1 cup mashed banana (about 3 bananas)
1 large egg
½ cup sugar
¼ cup butter, melted and cooled
1 ½ cups Tenda-Bake 7-Grain Pancake Mix
1 cup chocolate chips
Preheat oven to 350 degrees. Coat muffin pans with nonstick cooking spray or muffin liners.
Mash the banana leaving it slightly lumpy. Stir in the egg and sugar. Then add the cooled butter. Mix the liquids until well combined. Add the pancake mix and stir just until combined.
Fold in the chocolate chips. Do not overmix.
Spoon batter evenly into muffin cups so that muffin cups are no more than 2/3 full.
Bake for 25 to 30 minutes or until lightly browned. Cool for 10 minutes in pan, move to cooling rack to cool completely.
Muffins can be wrapped tightly in plastic wrap and then simply thaw overnight at room temperature when ready to serve.