Muffins. I grew up eating muffins every weekend. My dad would make the best muffins (out of a box, my favorite were the Duncan Hines Deluxe Blueberry Muffin… which they still make a version of, but sadly I can no longer eat! ). We would enjoy them with eggs and bacon; it was the highlight of the weekend. So, it comes as no surprise that my kids love muffins too. I find that they are great weekday breakfast paired with fruit and yogurt if you make them with simple healthful ingredients. We can save the super fun treats for the weekends like my parents did. These also freeze well so you can make them ahead and pull out of the freezer in the AM.
Always on the hunt for a new recipe to try, I made The Minimalist Baker’s awesome Banana Almond Meal Muffins and they were a hit. I used that recipe as the starting point for these muffins. I shortened up the steps because who doesn’t love a recipe all made in the food processor with a few presses of the button? I also went heavy on the chocolate. Who isn’t excited about chocolate? —Caroline Constantine Rosen
heaping 1/2 cups
Gluten Free Rolled Oats
Really Ripe Bananas
Real Maple Syrup (more or less depending on how sweet you want your muffins)
Milk (I use 2% but you could use non dairy)