Seanna Thomas: ABC Kitchen


These Breakfast Muffin Cakes are Great for Busy Mornings

Eat your cake and have breakfast too

Breakfast Muffin Cakes

Cake for breakfast?

Well, sort of.

breakfast muffin cakes

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.

breakfast muffin cakes


1 1/2 cups rolled oats
1 cup spelt flour
1/2 tsp salt
1 1/4 cup ripe bananas (about 3)
3 tbsp maple syrup
3 tbsp coconut oil, melted and cooled
1 cup almond milk
1 tsp vanilla extract



 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

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