Easy Breakfast for the Kids : Banana Chocolate Chip Mini Muffins

Wow, has it really been 11 months since i wrote on this blog? Oops. Well, life happens. I just wanted to share with you today a recipe that has become a mainstay of my kids' breakfast. It's so tough to find good breakfast items. All of the ready-made muffins or frozen products (waffles, pancakes, etc.) or things like Pop Tarts are just SO bad for you. I cringe when I read the label and see ingredients like sugar, corn syrup, and artificial this and that, and partially hydrogenated crap. I saw the recipe for banana chocolate chip mini muffins on a post on the Cooking Light message boards and decided to try it. I love that I know exactly what's in them, and I can sneak some whole grains into my kids' diets. And it's cheap too.
Over a year later we're still making these muffins. My picky 5 year old LOVES these. I make a batch about every 2-3 weeks and then freeze them. In the morning I can just quickly nuke a couple and voila, breakfast is ready. They are especially good with a dollop of PB on them. This recipe is also good to use up those bananas that you end up having left over from when you bought bananas because the kids said they'd eat them and then that doesn't happen. Amy will usually eat two muffins at a sitting. Samantha (my 2.5 year old) will usually smoosh a muffin and then tear it apart and then most of it makes it into her mouth.


Banana Chocolate Chip Mini Muffins:


1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup milk
1 teaspoon vanilla
1/2 cup chocolate chips (or butterscotch) (I usually use mini chocolate chips)

Preheat oven to 350. Oil 24 mini muffin cup pan with cooking spray. Whisk together flours, wheat germ, baking powder, and salt. Combine bananas, eggs, sugar, oil, milk and vanilla. Pour liquid ingredients into dry; stir until moist. Stir in chips. Spoon into pan and bake for 15 minutes or until golden brown and a tooth pick inserted into center of muffin comes out clean. Cool on wire rack.