Scrambling for Time in the Morning for Breakfast?
I know I do. I have to get breakfast together for 4 people, make sure everyone is ready for the day, and get out the door for my currently 40 minute commute. Some days, it is a blur.
I love having quick options for breakfasts, especially ones that kids will gobble up! I have had to find and make recipes that I can make big batches of and freeze in portions. Then, in the morning I can pull out a few muffins, pancakes, or waffles, and we are good to go!
Kids Need Options That They Will Actually Eat (and Eat Quickly)!
I know this sounds silly to say, but in my house, it is necessary to remember EVERY DAY! My step-daughter is a picky and particular eater. Even her favorite foods need to be made the right way, at the right temperature, etc. She is not a kid that I could get away with giving eggs to every morning. She needs variety, foods she can and WILL eat quickly (have I mentioned the whole “little time in the morning” thing?), and flavors she enjoys (she tends to like sweeter options in the morning).
It may seem like a whole new level of work to deal with that level of high-maintenance, and trust me, it has been. But, I have developed strategies and options that make it not that way, and I know she is not the only kid out there like this, especially for kids transitioning from a SAD diet to a real food diet. It can be tough!
Banana Chocolate Chip Muffins
I love that I can easily make a batch of these muffins on a weeknight or weekend morning (when I would already be making breakfast anyway). I can even double the batch, and store the rest. It makes mornings during the week so easy. Plus, the banana and chocolate flavors are a huge hit! Muffins are great too if you sometimes have to have your kids eat/or finish their breakfast in the car.
- 1 cup almond flour
- ¾ cup coconut flour
- ⅔ cup pitted dates
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 pasture-raised egg
- ½ cup coconut oil
- ½ cup full-fat coconut milk
- 1 tsp vanilla
- 1 cup mashed ripe bananas
- 1 cup stevia sweetened chocolate chips (Lily’s brand)
- Preheat oven to 350°F.
- In a large bowl, combine the flour, baking
powder, baking soda and sea salt.
- Melt the coconut oil on the stove or in the microwave for 30 seconds.
- In a food processor or blender, combine the dates, banana, coconut oil, coconut milk and vanilla.
- Blend until the dates completely grind up. This may take a few minutes. Then, add in the egg, and blend to combine.
- Blend the wet ingredients into dry until just moistened.
- Remove the blade, and stir in the chocolate chips.
- Portion the batter out into a cupcake tin.
- Bake for 22-26 minutes.
- Store in the freezer in an airtight container until ready to use.
- For breakfast, take 2-3 muffins out of the freezer, stick them on a plate, and pop them in a microwave for 45 seconds or in the oven at 170°F until they are defrosted. They are super delicious when warm!