This recipe is linked at Nomday Monday at Measuring Flower!
For meals and snacks in my household, I try to make everything from scratch versus purchasing processed and boxed foods (which are often loaded with preservatives and additives). I am a consider myself a "control freak"(I like to know exactly what is in my food) and an avid nutrition label reader.
I love this recipe because it is deliciously filling and loaded with healthy fiber, omega-3 fatty acids, vitamins, and more to help your family get the energy you need to start off the day! The recipe itself takes only 30 minutes or less from start to finish. My family enjoys these guilt-free treats with a side of yogurt and fruit for a quick and easy breakfast...especially when prepared ahead of time.
You can use a standard muffin tin for this recipe, but I decided to make my kid's breakfast time a little more fun by using a car shaped cupcake tin.
1 cup 5 grain cereal (you can find Bob's Red Mill 5 grain rolled cereal in the health food section of most grocery stores)
1/2 cup ground flax meal
1/2 cup almond flour
3 tbs coconut sugar
1 tsp baking soda
1/2 tsp aluminum-free baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
2 ripe bananas (medium-sized)
1/2 cup almond milk (I used unsweetened)
Preheat oven to 400 degrees. Grease a muffin tin with melted butter or coconut oil or with a homemade cooking spray.
In a large mixing bowl, combine cereal mix, flax meal, almond flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Make a well in the center.
In a separate bowl, mash the bananas, until no large clumps remain. Dump the bananas into the well of the dry muffin mix.
Whisk the almond milk and egg together and pour over the banana mixture. Quickly mix all ingredients together with a fork until the dry ingredients are moist - do not over mix!
Divide batter evenly in muffin tin and bake for 12-15 minutes depending on muffin size. Test the muffins by inserting a toothpick in the middle, it should come out clean, if not bake until they are ready.
Cool tin for 5 minutes and then transfer to a wire cooling rack. Store any uneaten muffins in the refrigerator after they cool off at room temperature.
This recipe should yield 12 servings depending on the tin size that you use. As you can tell, the shapes and sizes of the muffins I made varied in size.
|Yes, I will admit...my creations aren't exactly "Pinterest Perfect", but my boys thought they were awesome!|
So, how does this recipe measure up to other "grab and go" banana muffins?
I choose 3 other common banana muffins that are now my children's "ex-faves", since I looked at their nutritional content.
Another factor to keep in mind, the comparisons contain a wide variety of ingredients that are damaging to health, such as soy, artificial ingredients, preservatives and etc., which is a good reason to consider the actual ingredients as well as the nutritional facts.
Do you have a favorite "go-to" easy breakfast recipe? Feel free to share!