Sweet P eats breakfast, lunch and snack at school every day. Admittedly, when I first saw the menu, I cringed even though an RD reviews and approves it. Breakfast at school is always some sort of processed baked good-- a muffin, bagel, Nutrigrain bar, Cheerios or Special K with a serving of fruit. So it's not the individually packaged Drake's coffee cakes, Hostess mini muffins, Pop Tarts or sugary cereal that I was fed as a kid. But I'd be thrilled if there were other options.
Actually, P's "breakfast" at school is really more of a second breakfast or a "snack." When she first wakes up, Pip will have something homemade along with 1/2 banana, peaches or avocado. These pumpkin chocolate chip muffins have been a HUGE hit!
Pumpkin Chocolate Chip Muffins click to go to original recipe on
I printed this variation of a recipe from The Fitnessista ages ago and popped it into our Recipe binder. I promptly forgot about it until recently when I was searching for breakfast options. I've already made three batches! They freeze well and the consistency is light and fluffy.
The original recipe calls for 1 teaspoon of baking powder, and I've found that the batter is sometimes a little salty. This past time I cut it down to 1/2 teaspoon, and it was much improved. Note that the recipe also only makes half a dozen, so be sure to double it!
Banana Baked Oatmeal click to go to original recipe on Five Heart Home
This treat from Five Heart Home can be made ahead and reheated in the microwave or cut up and served as breakfast bars. I skipped the pecans when I made it since we didn't have any, but they undoubtedly will make it extra flavorful and healthy. Read about the benefits of pecans.