School Breakfast & After School Snack Made Easy
I don’t know about you, but around here it feels as if every morning during the school week is a struggle to get out the door on time. Between getting each kid out of their beds, finding clothes and (lost) shoes, packing lunches and backpacks it’s a chore to remember to feed them too. Not to forget to mention that my four little rascals are very picky eaters and for some dang reason breakfast is their least favorite meal of the day. That’s why this busy mom right here has devoted a lot of time in the kitchen preparing easy, fast and nutritious breakfast and healthy snacks alternatives that my kids actually enjoy. Best yet, whatever is leftover from breakfast can be devoured during after school snack. This recipe for banana nut and raisin muffin recipe is perfect for those busy school mornings and after after school snacks. Since they’re made ahead of time (like on a Sunday), all my children have to do is grab them, spread a little butter on them and go. They’re even easy and portable enough to eat in the car on those super late mornings too.
Healthy Snacks….Seriously Out of This World
I cannot rave about these banana nut and raisin muffin recipe enough. Every time I make a batch for the week I can hardly contain myself from eating them all when they’re hot out of the oven. They’re surprisingly moist, very delicious and when a little butter is added to them – they’re out of this world!
Banana Nut and Raisin Muffin Recipe
Ingredients:
- 1 Cup of Flour
- 1/2 Cup of Whole Wheat Flour
- 1 1/2 Teaspoons of Baking Soda
- 1/2 Cup of Sugar
- 1/4 Cup of Dark Brown Sugar (packed)
- 1/4 Teaspoon of Salt
- 1/8 Teaspoon of Nutmeg
- 1/4 Teaspoon of Cinammon
- 1/8 Teaspoon Allspice
- 1/4 cup melted butter
- 3 Ripe Bananas (smashed)
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1/2 Cup of Chopped Walnuts
- 1/4 Cup of Golden Raisins
Directions:
Preheat oven to 350 degrees. Mix white flour, whole wheat flour, baking soda, salt, allspice, nutmeg and cinnamon in a bowl. In a separate bowl, mash your extra ripe bananas with a fork or a masher, add white sugar, dark brown sugar, egg, melted butter and vanilla and stir. Pour wet ingredients into the dry ingredients and stir just until mixed. Gently mix in 1/4 cup of chopped walnuts and 1/4 cup of golden raisins. Pour into muffin cups and sprinkle remaining chopped walnuts on top. Bake for 20 minutes. When muffins are still warm, add butter. Enjoy!
Make Ahead and Save Time!
The brilliance of this recipe is that you can make it ahead of time and enjoy it later. When I know that we’re going to have an extra busy week and that mornings will be a challenge I will bake a few dozen of these banana nut and raisin muffins to last us for awhile. Nothing beats planning ahead! My kids love them and I love that I am able to provide something nutritious and delicious without any daily effort.
GET MORE healthy snacks for kids after school recipes on my latest post for Zulily! I like sharing the best of the best recipes over there. Let me know what you think!
These muffins look delicious! Perfect for busy mornings. Thanks for sharing!