I know today was the first day back for nearly everyone, and after a week plus school vacation the morning rush gets even more hectic. My daughter heads back to her two’s program tomorrow after nearly two (YES TWO) weeks off. So one of the things I do to make school mornings flow a bit better is to prepare her breakfast ahead of time. This is one of my favorite recipes that I found on Pinterest when we were starting the shift from just milk to table food. And a year plus later, she’s still liking it!
Ingredients:
2 Ripe Bananas
4 eggs
Fruit (we’ve used all types of berries, apples, and pears)
Coconut Oil to grease the muffin trays
Directions:
- Mash bananas in a bowl
- Add in eggs and whisk together to create a batter
- Grease muffin tray with coconut oil
- Add fruit to the bottom and pour egg/banana mixture over it
- Bake for 12 minutes at 375 degrees Fahrenheit
Yields about 10 muffins.
Leftovers freeze well and are easy to reheat quickly in either the microwave or stove.
Recipe originally found here.
