Life is busy and having healthy snacks on the go is a must! It’s easy to reach for the nearest snack when you’re hungry and in a hurry, but typical quick snacks just don’t fill my kids’ nor my stomach up for long. For a healthier, more filling option on the go, bake these muffins in bulk, ENJOY, and then freeze extras - if there are any!
This recipe is easy to modify to accommodate special dietary needs, taste preferences or whatever produce or pantry items you happen to have on hand. My kids gave this recipe a 10/10 rating, and they tend to be tough critics!
Grab & Go Kid-Approved Muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup ripe bananas (about 3 bananas)
- ½ cup unsalted butter, melted & cooled
- ½ cup packed light or dark brown sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- Variations: Swap out the bananas for applesauce. Add chocolate chips (or avoid them, if you’re going to be out in the heat!), craisins, shredded coconut, shredded carrot, peanut butter, protein powder or even cooked sweet potato.Sometimes I use pumpkin puree, cinnamon and nutmeg to add a little Fall flair!
- Heat oven to 350°F
- Coat muffin pan in non-stick cooking spray.or prepare the pan with muffin liners.
- In a large bowl, mash bananas and then add in butter and brown sugar. Stir until well combined.
- Stir in beaten eggs and vanilla to the banana mixture until well combined.
- Mix flours, baking soda, baking powder and salt in a separate bowl.
- Combine wet and dry mixtures until combined. Avoid overmixing.
- Pour batter into muffin tins and bake for approximately 20 minutes or an inserted toothpick comes out clean.
- Allow muffin pan to cool for five minutes or so. Remove muffins and serve! Any leftovers can be stored in the refrigerator or even frozen in a ziplock bag for later.
Written by Amy Will 17x Marathoner
Edited by Macey Leatham RDN