Cake for breakfast?
Well, sort of.
We've all heard that breakfast is the most important meal of the day. What’s important is that kids actually eat something at breakfast time. So if you have to call it cake for them to eat it, so be it. Although I have to say, I’m a big fan of these too. These muffins are packed with so much nutrition, that they end up being quite heavy, with a nice cakey texture. Not your typical muffin!
I make them on Sunday night and keep enough out for breakfast Monday morning. The rest? They go in the freezer. That way I can pop them out when I need them without fear of them going bad on my counter. An easy recipe that you can make ahead of time so you always have snacks on hand? YES PLEASE.
Kids will love these breakfast muffins when they’re too sleepy to even pour a bowl of cereal, or when they’re rushing out the door.
Ripe bananas and maple syrup give them a hint of sweetness, without overdoing it…so like cake…but healthier.
To make these muffins safe for school lunches, use regular milk in place of almond milk.
Preheat oven to 375 degrees.
In a medium bowl, combine oats, flour, and salt. Set aside.
In a large bowl, mash bananas and add remaining ingredients. Stir until well blended.
Add dry ingredients and gently stir until everything is just incorporated.
Place into a greased muffin tin and bake for 20 minutes, until tops start to brown.
Makes 12 muffins
Zucchini bread is one of those classic recipes that everyone seems to know. Do you have an old recipe card from your Grandmother sitting around in your cupboard, coated with flour? Or maybe you know it by heart and can whip up a batch of bread when company comes, making your house smell amazing.
No matter where you know it from, zucchini bread is popular with everyone because it is delicious. Crunchy and crisp on the outside, moist, fluffy and flavourful on the inside, zucchini bread makes everyone happy. I do a little happy dance every time I make it.
My recipe has the classic flavours of the ones you know without all the sugar and white flour. Trust me, it’s equally delicious.
The key is giving it that extra time in the oven to really crisp up the outside because the added banana makes it extra moist...but don't worry-you can't taste it!
Preheat oven to 350 degrees. Grease a bread pan, set aside.
In a medium bowl, combine flour, hemp hearts, baking powder, cinnamon, and salt. Set aside.
In a large bowl, mash banana and add egg, honey, zucchini, oil vanilla, and walnuts (if using).
Add dry ingredients to wet and fold until JUST incorporated.
Pour into bread pan and bake for 50 minutes.
Top should be brown and crispy. Bread is done when a toothpick is inserted and comes out clean.
Let cool for 10 minutes then take it out of the pan and leave for another ten minutes on a cooling rack before slicing. Try your best not to devour it before company comes!