Pay no attention to the fact that this is a What Will Ate post. These breakfast muffins are baby and adult approved! Also pay no attention to the fact that my last post was also filed under What Will Ate. I assure you he is not the only one eating in this house- his food is just the most blog worthy right now.
I have found that having breakfast items pre-made and ready to go for the week really works for us. It's nice to have something to homemade to grab that doesn't take a lot of prep work. I've been making batches of Will's protein pancakes in the waffle maker and freezing them. All I need to do is pop them in the toaster, rinse off some fruit, and his breakfast is ready!
These breakfast muffins make a great breakfast on the go or a healthy afternoon snack. Mark will even grab these in the morning before his early runs. They have no added sugar, and the recipe can easily be altered to your liking. I made this batch with dried cranberries and golden raisins, but other great add ins are coconut and chia seeds, fresh blueberries and lemon zest, and mini dark chocolate chips or cacao nibs to treat your sweet tooth! The riper the bananas, the sweeter your muffins will be. Grade B maple syrup or honey both make great natural sweeteners if you need a little extra sweetness. Make a batch on Sunday and enjoy for the whole week.
recipe adapted from Green Lite Bites
3 ripe bananas, mashed
3 cups organic old fashioned oats
1 cup unsweetened vanilla almond milk
1 Tbsp. baking powder
1 tsp. vanilla extract
several shakes of cinnamon (optional)
3 Tbsp. dried cranberries
3 Tbsp. golden raisins
Preheat oven to 375 degrees. Line 12-15 muffin tins with liners.
Mix all ingredients in a bowl until combines. Let batter sit for 5-10 minutes to allow the oats to plump up a bit. Fill muffin liners to just below the top. Bake for 25-30 minutes.