Giving my little girls a healthy breakfast each morning is so important to me. Even better is when I can give them a healthy homemade breakfast – which is most of the time. I keep it simple though – oatmeal, scrambled eggs, cinnamon toast, yogurt parfaits with fresh fruit, homemade pancakes, waffles, or muffins (not all at the same time! 😉 ).
It is tough to do on a busy morning though, so I’ve started making some of their favorites ahead of time and freezing them. I’ve experimented with whole wheat pancakes, waffles, and muffins for the freezer and it is so nice to have them readily available and not feel like I am feeding my kids tons of sugar-loaded processed foods.
My most successful freezer-breakfast so far has been these healthy banana muffins. This was actually a banana bread recipe originally, but banana bread just didn’t work out for us. Muffins are so much easier because they already come in single serving portions! That makes them easier to freeze and easier to serve.
These muffins are different than your regular banana bread though. They are made with whole wheat flower, and they have no oil, no butter, and no sugar. Yet they still end up moist and delicious!
I’ll admit, they are not as crumbly and sweet as traditional banana muffins that you get from the bakery. But they are quite tasty and my 2 little girls (age 1 and 3) LOVE them.
Banana Bread Muffins
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sugar free applesauce
1 cup honey or ¾ cup real maple syrup
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees (F). Lightly grease a muffin pan, or use paper or foil liners.
In a large bowl, whisk together dry ingredients. In a separate bowl, combine honey or syrup, applesauce, and mashed bananas. Stir in eggs and mix until well blended. Gently stir banana mixture into flour mixture until just moistened. Divide batter evenly among 12 muffin cups.
Bake in preheated oven for 20 minutes or until a toothpick inserted in the center of one of the centermost muffins comes out clean. Let cool a couple of minutes, then remove muffins to a wire rack.
To freeze, place muffins on a freezer safe plate, keeping muffins from touching. Freeze for 1-2 hours. Place muffins in a labeled freezer bag and freeze for up to 3 months (longer in a deep freeze).
To serve frozen muffins, microwave at 15 second intervals until the muffin(s) are soft and spongy.
Variations: I sometimes put less batter in each muffin tin and make 1.5 dozen. This makes smaller muffins which is nice for smaller kids. They bake a bit quicker this way though, so keep an eye on them. These muffins can also be made as mini-muffins, but again keep an eye on them because the smaller the muffins the quicker they bake. Mini-muffins are really fun for kids!