I envisioned our mornings before kindergarten to be hectic, but they have been going so smoothly!  Well, we have a few breakdowns about clothes, but otherwise we have PLENTY of time to get ready.  We like to experiment with different breakfast foods and these muffins are always requested!

These breakfast muffins are filling and super healthy.  With oatmeal, Greek yogurt, bananas, peanut butter and a few chocolate chips, you'll send your kiddos off to school full AND happy.

I love to make 2-3 batches of these on a rainy day to fill up the freezer.  Simply bake them, freeze them on a cookie sheet and then put in baggies once frozen!  Or freeze the batter to bake later. I do grocery store demos on the weekends and I learned a cool new trick from the bakery: freeze the batter (with the cupcake liners) in the muffin tins.  Once frozen, pop out and keep them in a freezer bag.  When you are craving fresh muffins, pop the frozen muffins in the oven and bake for 10 or so minutes longer than normal.  Saves the time of making the batter! 

Here's what you need:

• 2 mashed bananas (look for those markdown ones!)
• 2 tablespoons canned pumpkin (not pumpkin pie filling!)
• 2 tablespoons coconut oil 
• NOTE: You can sub 4 tablespoons butter for pumpkin & coconut oil
• 1/4 cup 0% Greek yogurt
• 1/2 peanut butter or sunflower butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder and baking soda
• 1/4 cup flax seed (optional)
• 3/4 cup flour
• 3/4 cup oatmeal
• 1/4 cup mini chocolate chips to sprinkle on top

I like to make little "kits" of the dry ingredients in mason jars to grab when I'm craving muffins. Total time saver.  ALSO a great gift!

Let's Bake! Yields about 12 muffins

1. Preheat oven to 350.
2. Mix all dry ingredients together, except chocolate chips, and set aside.
3. In a mixer bowl, add banana, pumpkin and coconut oil. Mix on low until blended.  Add yogurt, peanut butter, vanilla and egg. 
4. Slowly pour in dry ingredients. 
5. Add batter to lined muffin pan and sprinkle with chocolate chips.
6. Bake for 16-18 minutes. Don't overcook! 
• They will look a bit dry, but let them cool. Pinky swear they are ah-mazing!

What's your favorite healthy breakfast?

Banana + Nutella Pancakes with Stonyfield Yogurt!

Raise your hand if you're over this LONG winter! I am SO ready for sunshine and flip flops.

One thing that I associate with summer is Jack Johnson music.  Banana Pancakes is up there as one of my favorite songs.  His music is perfect for sitting on a patio, sipping a frosty drink.

Since we are still frozen here in Michigan, I'll make some banana pancakes and enjoy my day with the family.  I'm still sittin, waitin, wishin for summer though! (Like my Jack Johnson reference?!)

If you've never used quinoa before, it's a versatile grain alternative--gluten free for those of you who are intolerant!  You can substitute it for rice, bake with it or put it in your salads.  The possibilities are endless!  Another great thing about quinoa are the nutrients: high protein, as much calcium as milk, as well as high in fiber and iron . I love that it cooks in less than 15 minutes.  You can buy it anywhere these days, even Aldi!  At Costco they have a huge bag of it for under $10 that lasts for months.

The point is you should check out quinoa!  This pancake recipe is a perfect introduction for you!  Also in this recipe is Stonyfield yogurt.  A great way to start out your day...or end it if you want breakfast for dinner!

Here's what you'll need: 

• 1.5 cups flour (whole wheat, regular, 50/50...whatever floats your boat!)
• 2.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon, 1/2 teaspoon nutmeg
• 1 tablespoon flax seed
• 1.5 cups cooked quinoa, chilled
• 1.5 cups Stonyfield yogurt- 3/4 cup Banilla + 3/4 cup Vanilla Greek
• 1/2 cup almond milk
• 3/4 cup Egg Beaters (or 3 eggs)
• 1 tablespoon vanilla 
• 1/4 cup coconut oil
• 1 banana--brown are best!
• 2 tablespoons Nutella + 1 teaspoon coconut oil for swirl

1. Combine dry ingredients in a small bowl.  Set aside. 
2. In a large mixing bowl, beat eggs, yogurt and almond milk.  Add vanilla and coconut oil.  Finally, add quinoa.
3. Slowly add dry ingredients.  Slice banana on top and fold in.
4. In a microwavable bowl, heat Nutella and coconut oil for 30 seconds...or until runny.
5. Heat a griddle or pan to medium heat.  Place 1/3 cup of pancake mix and drizzle the Nutella mixture on top.  Flip after 2-3 minutes.

Enjoy!

This makes a batch of 12 large pancakes.  I suggest making the whole recipe and freezing for later!

Even if you have a family of picky eaters, I think that you will like this healthified pancake recipe.  It's very versatile!  Instead of Nutella, you can use mini chocolate chips.  Take out the bananas and add blueberries!  The combinations are endless!

Stay warm if you're freezing here in the Midwest with us!  If you live in a warmer climate, crank some Jack Johnson in the sun for me!

Disclaimer: I am a Stonyfield YoGetter and I have was provided yogurt to make this recipe.  All recipes, opinions and Jack Johnson obsessions are my own.