Four Freezer Friendly Muffins for Back to School Breakfasts

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It is beginning to really sink in that my oldest baby is headed to kindergarten in the fall. In addition to all the more obvious worries I have about sending my first kid off to school, I find myself stressed out over how much our morning routine is about to change. We have been fortunate these last five years to be able to mostly set our own schedule because I stay home with the kids. Those days are rapidly drawing to a close and I’m looking for ways to help streamline the morning in order to allow everyone the most sleep possible with the fewest meltdowns.

One thing that I’ve already seen help quite a bit on preschool mornings is to have a breakfast that is both quick to grab and beloved by the crew.

It is amazing how all of the other getting ready tasks can take 10 minutes in total while forcing down breakfast runs more like 45 minutes. Muffins are a big fave around here, especially low sugar, fruit-based ones that I can feel good about feeding my kids and which eliminate the need for any additional prep in the morning. The following four recipes are our tried and true favorites. I plan on making several batches of each of these in the coming month. I’ll pop them in the freezer to get ahead for August and assuage my anxieties that I am in some small way preparing us all for the huge life change that is looming.

A few notes about these recipes:

  • For the first three, use the brownest bananas you can find because they are the sweetest and eliminate the need for a lot of added sugar. They should be almost completely brown in color, not just a little spotty. I usually buy a few more bananas than I know we are likely to eat each week and let them sit for 7-10 days before they’re ready for baking.
  • I like my muffins to be high and domed on top. Many of the original recipes claimed they would make a dozen muffins, but I find it’s usually more like 8-10 the way I like to fill mine. If you want to divide the batter between more muffin cavities to stretch the yield, feel free but note that they will likely bake more quickly than what I’ve noted below.
  • Be careful not to over bake your muffins. Baking for longer than necessary is the most common cause for dried out, inedible baked goods. Check muffins early and often until you catch them just as they’ve cooked all the way through.
  • These muffins are great recipes to include your kids in the kitchen. They don’t use any fancy techniques; it’s mostly dumping and stirring. Muffins are pretty forgiving. My kids seem even more excited to eat them when they know it’s something they helped prepare.

Greek Yogurt Chocolate Banana Muffins

Ingredients:

  • 1 cup white whole wheat flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
  • 4 tablespoons dark cocoa powder
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup packed brown sugar
  • 2 very ripe bananas

Instructions:

Preheat the oven to 350F degrees. Coat a muffin tin with cooking spray. (The original author of this recipe does not recommend using liners as the muffins stick to them). Remove 1 Tablespoon of the cup of flour and replace with 1 Tablespoon of cornstarch. Whisk these together with the rest of the dry ingredients (through cocoa powder) in a small bowl. Mash your very ripe bananas in a separate bowl. Add in the rest of the wet ingredients and brown sugar and whisk to combine. Pour your wet ingredients into the dry and stir until just combined. Divide among 10 muffin cavities. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Take care not to over-bake or the muffins will be dry. Run your toothpick around the edges of the muffins and carefully remove from the tin while still warm. Cool completely before freezing in an airtight container.

Adapted from Chelsea’s Messy Apron.


Banana Applesauce Muffins

Ingredients:

  • 2 very ripe bananas
  • 3 tablespoons packed brown sugar
  • 1/4 cup applesauce
  • 1 cup white whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg

Instructions:

Preheat oven to 350F degrees and coat a muffin tin with cooking spray. Mash your very ripe bananas in a medium bowl. Add in the brown sugar and stir to combine. Mix in the rest of the ingredients and stir until just combined. Divide batter between seven muffin cavities. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before freezing in an airtight container.

Adapted from MealHack.


Pumpkin Banana Muffins

Ingredients:

  • ¾ cup oat flour (grind 3/4 cup rolled or quick cook oats into flour using a food processor)
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2½ teaspoons pumpkin pie spice
  • 2 very ripe bananas 
  • ¾ cup pumpkin puree
  • ¼ cup canola or vegetable oil
  • ¼ packed brown sugar
  • ¾ teaspoon vanilla
  • 1 tablespoon milk

Instructions:

Preheat oven to 350F degrees and coat a muffin tin with cooking spray. Combine all dry ingredients (through pumpkin pie spice) in a bowl and whisk to combine. Mash your very ripe bananas in a separate bowl. Whisk in the rest of the wet ingredients with the bananas. Pour the wet ingredients into the dry and stir until just combined. Divide the thick batter between 10 muffin cavities. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before freezing in an airtight container.

Adapted from The Pancake Princess.


Applesauce Oat Muffins

Ingredients:

  • 1 cup rolled/old-fashioned oats
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 large egg, whisked
  • 1 teaspoon vanilla
  • 4 tablespoons melted butter
  • 1/3 cup brown sugar
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions:

Preheat the oven to 375F degrees and coat a muffin tin with cooking spray. Combine the first seven ingredients (through the sugar) in a medium bowl and stir. Whisk together the rest of the dry ingredients in a separate bowl. Pour the wet ingredients into the dry and stir until just combined. Divide batter between nine muffin cavities. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before freezing in an airtight container.

Recipe from Mel’s Kitchen Cafe.

I hope you and your families get a chance to enjoy some of these muffin recipes this fall! Comment below with any of your favorite grab-and-go breakfasts for school mornings. I’d love additional ideas!

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Hi! I’m Sara, former early childhood teacher turned stay at home mom to two girls and a boy (2013, 2016, and 2018). My husband and I got married in 2010 and are both ETSU alumni. Despite being born here, I grew up all over the country as the daughter of a military family, only finally moving back to the area in 2014. The mountains of East Tennessee were calling us home! I love all that Knoxville has to offer young families in the way of festivals, events, outdoorsy adventures and charm. When we’re not striking off on a weekend excursion to the Farmer’s Market or a new hiking spot, I can be found in my kitchen nurturing a semi-professional baking obsession or curled in the living room with a book. I love getting to write for and be part of this supportive community of moms!

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