This recipe can be whipped up in a snap before carpool or make ahead and freeze. Toss in the lunch box and they will be perfectly thawed for a mid morning treat or lunch for your kids. A tender muffin with crunchy buttery topping is perfect to fill hungry tummies in the morning.
It’s time for the kids to head back to school. I don’t know about you , but now that my girls are out on their own, I do miss the morning routine of everyone racing to get out the door. I remember the first few weeks of school really trying to make extra special treats for lunchboxes and after school for my family. Between golf, rowing, student government and homework, we always needed wholesome snacks to fuel their busy day.
I thought it would be fun to recreate these delicous banana muffins to share with other busy parents out there.
I use greek yogurt in the recipe. Many banana bread muffin recipes called for buttermilk which I don’t always have on hand- but I always have yogurt. I use “Because you care” unbleached paper liners for a quick clean up. Buy a box here from Thrive Market or at Whole Foods.
You can always store these muffins in your pantry for a great grab and go treat after school. Skip the chips and candy and give your kids what they need to power them through the hectic week.
If you’re an empty nesters like me, just bake and share with a neighbor (or keep some for Hunky Hubbie) .
banana Muffins- make 12 large muffins
1 1/2 cups all purpose flour
2/3 cup granulated sugar
3/4 cup old fashioned oats
1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup Greek yogurt
2 large eggs
1/3 cup canola oil
1 tsp vanilla
4 over ripe small bananas
- For the Crumb Topping
1/2 cup chopped walnuts or pecans
1/2 cup light brown sugar
5 TBSP softened butter
1/4 tsp cinnamon
1/2 cup flour
1/4 tsp baking powder
Method- Prep time 20 minutes Baking time- 15-18 minutes
- Pre heat oven to 350 degrees.
Line a muffin tin with large paper liners. Buy HERE
- In a large bowl, sift together flour, sugar, salt, baking powder, baking soda and cinnamon. Add in oats. In a smaller bowl beat eggs, add in canola oil, vanilla and Greek yogurt. Mix well. Fold in bananas that have been mashed well with a fork.
Fold the banana mixture into the flour mixture and mix until just combined. Do NOT overmix.
- With an ice cream scooper, scoop the batter into the prepared muffin tin.
- In a small bowl with a fork combine nuts, flour, brown sugar, butter, baking powder, cinnamon and salt. The mixture will resemble coarse sand. Top the muffin batter with a heaping tablespoon of crumble mixture per muffin.
- Bake at 350 degrees for 15 to 18 minutes or until a cake tester when inserted comes out clean. Remove muffins from pan immediately and cool on a wire rack.
You can freeze your muffins up to 3 weeks in freezer bag.
Back To School Lunch box and After School Snack Ideas:
- Make Peanut Butter Protein balls with raw oats, honey, dark chocolate chips, wheat germ and peanut butter. Store in the fridge for after school.
- Caprese bites- skewer cherry tomatoes and mozzerella balls for a great lunch box snack. Add salami for extra protein.
- Nut cups- Put single servings in small plastic ware of almonds and cashews for a great lunch box treat. Add raisins to sweeten it up.
- Make smoothie packs of frozen peaches, banana, bluebbeirries, protein powder and oats and keep inthe freezer so you can give your kids a quick blast of protein in the afternoon. Just add your milk of choice and blend.
- Roasted chick peas are a great source of protein. Keep batches of them in the house for a great healthy snack.
- Make your own popcorn at home with canola oil and sea salt in a heavy pot. So much healthier than microwave.
- Yogurt cups- scoop yogurt into a small container, top with crushed nuts, fozen blueberries, drizzle with raw honey and top with toasted oats. Freeze overnight. By the time lunch rolls around at school they will be perectly thawed.