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We are in our second week of school here. Big J’s teacher wasted no time in jumping into their routine. My first-grader brought home homework on the first day of school. Like actual math homework, not just the “have your parents read and sign these forms” kind of homework. She mentioned in her Friday Letter that the kids still seem stuck in summer mode. I’m really glad she is getting right into their routine so Big J knows exactly what’s expected from the very beginning, but of course the kids are still in summer mode! There’s barely been seven school days this year. So, while she’s getting the kids back into school gear, I’m trying to do the same in our home. We’ve adopted our own little routine. A very important part of that routine is breakfast time.
Big J is like his momma; he needs his beauty sleep. Some mornings are hard to get him up and going. He is also very, very good at procrastinating. We usually do breakfast first thing and then get dressed. But there are some mornings I know that we will be in a hurry. Those are the mornings we skip the cold cereal and go straight to muffins and a yogurt smoothie, both things that can be eaten with one hand. I tried a new muffin recipe the other day and we have fallen in love with these yummy little treats. I had to hide them because Mr Napping was eating them like candy!
Prep time:
Cook time:
Total time:
Serves: 18 muffins
Serving size: 1 muffin
Calories: 173
Fat: 7 grams
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 tsp baking soda
- ½ cup mashed banana
- ½ tbsp coconut oil
- 1 tsp vanilla
- 2 eggs
- 5 ounces Nonfat Plain Greek Yogurt
- 1 cup unsweetened applesauce
- 1 cup Semi-Sweet Chocolate Chunks Morsels
- 1 cup diced strawberries
- ½ cup white chocolate morsels for garnish
- Preheat oven to 350F degrees.
- Mix the flour, oats and soda in a large mixing bowl.
- Add the mashed banana, coconut oil, vanilla, eggs, yogurt and applesauce.
- Mix well until evenly combined.
- Add the chocolate chunks and strawberries. Mix until evenly combined.
- Pour batter into lined muffin cups, filling ¾ of the way full.
- Bake for 17-22 minutes are golden brown and spring back to light pressure.
- Store in an airtight container in the fridge and eat within a week - if you can get them to last that long.
These muffins are super moist, but you still need something to wash it all down with. My favorite is to pair it with a delicious Dannon® Danimals® Smoothies for a quick and delicious breakfast. They are the perfect on-the-go option that helps fuel kids’ adventures all day long. It’s a great way to start the day off with “Only the Good Stuff®”! Dannon® Danimals® Smoothies have no high fructose corn syrup or artificial flavors and are a good source of calcium and vitamin D. During August, you can find the limited Cotton Candy/Strawberry flavor at select Walmart stores.
Right now, Dannon® Danimals® and Play 60 are having a contest – if you find the “Golden Bongo” bottle (located in specially marked packages) you can win a Play 60 Field Day for your school with NFL pros! Check out the Fuel Up To Play Site for more details. Get more ideas on ways to Fuel Their Adventures to keep your kids going through all their exploring! What are your favorite grab-and-go breakfasts?
