It’s almost time for the early morning wake ups, school bus, drop off lines, endless amounts of school supplies and, inevitably, the pictures on social media of perfect school breakfasts and lunches.
Please get away from me with those school bus-shaped pancakes and fruit cut up into hearts.
What time do you get up to do this sorcery?
If I want to get the kids to school on time, I am most likely giving them food to eat in the car — which is why I’m here, to give you my three bulletproof, on-the-go recipes to feed your kids in the car while praying you’re not the only late one.
And if these seem too much? There are always breakfast bars and the Holy Grail: Chick-Fil-A drive-through.
First up, whole wheat banana muffins.
Whole Wheat Banana Muffins
I make these in mini muffin pans because I find the fewer bites my kids have to take, the less mess they are going to make.
Ingredients
- 1/4 cup coconut oil
- 2 eggs
- 2 large or 3 small bananas, mashed (make sure they are extra ripe!)
- 1/4 cup honey
- 1 tsp. cinnamon
- 1 cup whole wheat flour
- Handful mini chocolate chips (*optional, you can also add dried fruit, coconut or whatever makes you happy!)
Instructions
- Heat oven to 350 degrees.
- Butter mini muffin pan.
- Combine the first five ingredients in a mixing bowl.
- Add the last two ingredients and mix until combined.
- Spoon the batter into the muffin pan. Make sure to not fill to the very top so there is room for the muffin to expand.
- Bake for 10 minutes, 12 minutes max.
You can freeze these, and take them out the night before, and they’ll be ready for the car ride to school! Or you can keep them on the counter in a container for 5 to 6 days.
Egg Muffins
I also make my egg muffins in a mini muffin pan because of the reason stated above. This recipe makes exactly 12 mini egg muffins and is really just a base recipe; I switch up what I put in: veggies, ham, turkey, etc. If you add a lot of extras, it will make more than 12.
Ingredients
- 3 eggs, beaten
- 1/8 cup cottage cheese
- 1/8 cup shredded cheese of choice
- 1 tablespoon, milk
- Season with salt and pepper, to taste
- 1/8 cup diced green chiles (*Optional. As long as you get the mild kind, they will not make them spicy. Instead, they will give them just a hint of flavor.)
Instructions
- Heat oven to 350 degrees.
- Butter muffin pan.
- Mix all ingredients and pour into pan.
- Bake for 15 to 20 minutes
- Cool on a rack and eat up!
You also can place these in a container and put them in your fridge or freezer and pop them in the microwave for a quick in-the-car breakfast.
Breakfast Cookies
Calling anything cookies is a good idea because there is about a 95 percent chance that kids will at least try them. This will make around 12 cookies, depending on the size you make. Feel free to double or triple if you plan to freeze some.
Ingredients
- 1/4 cup plus 2 tablespoons old fashioned oats
- 1/2 cup peanut butter (or any type of nut butter)
- 2 tablespoons honey or maple syrup
- 1 tablespoon brown sugar (you can omit this if desired)
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup of add-ins (I did strawberries but any fruit/chocolate chips/nuts will do)
Instructions
- Heat oven to 350 degrees.
- Mix all ingredients together and then stir in any add-ins you want.
- After the ingredients are completely combined, use a cookie scoop to scoop the dough onto a cookie sheet.
- Bake for 7 to 8 minutes. Make sure to watch them because they can burn easily if you bake them any longer than suggested.
Place any of these breakfast treats into baggies, so they can be eaten in the car on the way to school! Or, if you are more organized than me, they can be enjoyed sitting at the table like a proper breakfast. Maybe next year my goal will be to have those school bus shaped pancakes on the table for my kiddos when they wake up in the morning. But I doubt that.
Do you have any go-to recipes to share that are easy and fast for those hectic mornings? I would love to see them!
Cheers mamas!
