Many of us had to set our alarm clocks this week for the first time in a couple of weeks. Getting your kids dressed, well fed, and out the door in the morning is always a challenge whether it is January or April. I love making these muffins in a double batch and stocking the freezer so I know my kids will get a nutritious start to their day on busy mornings with these easy-to-eat breakfast muffins. They gobble them up every time! This recipe is very versatile so use whatever fruit or natural sweetener you have in your kitchen. Enjoy!
Each muffin is filled with whole grains, banana, zucchini, iron- and calcium-rich black-strap molasses, and omega-3-rich walnuts. They also contain no added sugar, salt, oil, soy, or wheat.
Makes 12 muffins
Store in an airtight container or freeze in individual freezer bags to pull out as needed.