Quick and Easy Breakfast Muffins
These delicious and healthy little muffins take only 12 minutes from start to finish using the Speed Convection setting on my Bosch wall oven, which is really convenient when my munchkins wake up STARVING to death in the morning. The faster I can get something on their plates and into their stomachs, the sooner the whining stops and I can sit and enjoy my cup of coffee! If you don't have the Bosch wall oven, you will need to preheat your oven and add a couple of minutes to the cooking time. This recipe is enough for one dozen mini muffins or 6 regular size muffins. It doubles easily, but I've found that the fresher the muffins, the better they taste.... and with a recipe this easy, you can whip up another batch tomorrow!
Ingredients:
1 cup pancake and baking mix (I use a multi-grain, but you can use buttermilk or gluten-free if you choose)
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1 egg
1/2 teaspoon cinnamon
1-2 tablespoons ground flax seed
1 tablespoon sugar or agave syrup
1 small very ripe banana
Directions:
Turn your oven onto the Speed Convection setting if you have it, or preheat oven to 350 degrees. In a medium mixing bowl, combine first 8 ingredients with a fork until combined. Mash banana into mixture and stir well. Grease muffin tin with cooking spray and fill cups 2/3 full. Bake for 9 minutes using Speed Convection (on the middle oven rack) or 12-14 minutes if you don't have that feature.
It's a little tough to see in that photo, but JR shoved one entire muffin into her mouth and had another one ready to go in the other hand! I hope your kids also like these muffins and that you get to sit and enjoy your morning cup of coffee too...