Our mornings are usually pretty busy. We wake up early and run around trying to get ourselves ready and get Ryan ready for preschool. I make a cup of coffee and only drink about half, then forget it on the ironing board or in the bathroom. I don't know about you, but I NEVER finish a cup of hot coffee. I do try hard to prepare and make things that will help our mornings run smoothly...some times I'm on top of it and sometimes not.
This week I was able to throw together some muffins that the whole family could grab and go! I switched up my go to banana bread recipe and made a quick breakfast I felt good about eating through out the week. Below is the recipe...Enjoy!
What You Need
:: muffins ::
-3 brown spotted bananas
-1 1/2 cup gluten free flour (if you use regular flour, only use 1 cup)
-1 cup raw sugar
-3/4 tsp baking soda
-1/2 tsp baking powder
-1 tsp cinnamon
-pinch of nutmeg
-1/2 cup melted butter
-1 tsp vanilla
:: muffin topping ::
-1/4 cup brown sugar
-1 cup gluten free oats.
What You Do
-Pre-heat oven to 350 degrees
-Mix dry ingredients and set aside
-Mash up bananas
-Mix in eggs, butter and vanilla into the banana mash
-Slowly mix in dry ingredients
-Scoop into muffin pan
-Mix together the brown sugar and oats then top each muffin. Make sure to press the oats into muffin batter. I liked to really load the top so the muffins can be a tad more filling.
-Bake muffins for 10-15 minutes.
See, I told you they are beyond easy. These yummy muffins last up to a week, as long as they are kept sealed.
I'm always looking for new grab and go breakfast items. Do you have any other quick and easy breakfast ideas?