What have you been making with your kids lately? We noticed that we are very light on breakfasts on Kidgredients. Sure, we eat breakfast, but it’s never blog worthy. And weekends, well they are fraught with me wanting sleep and the kids wanting us up and raring to go. So I was very excited when the theme for this months Kids’ Kitchen was Breakfast! Here are the pear and banana breakfast oat and almond muffins Miss 5 and I whipped up.
They are ticking so many breakfast buttons: no added sugar, filled with oats and almonds and super yummy. They freeze well (think: kids go and get your own breakfast!) and are so easy the kids can make them! This is a great recipe for young kids and a forgiving one too. The other great aspect: no eggs…so lick that spoon!
Miss 5 and I did the measuring, mixing and filling of the cupcake trays together. Having a recipe that uses easy cup measures means she can do most of it herself. She loves mixing with her spotted spoon!
It did get a bit messy putting them in the silicone cupcake trays, but that is part of the fun! As I said earlier though, this recipe is very forgiving so it doesn’t matter if they look messy when they go into the oven.
These muffins would be great in a lunchbox if you aren’t in a nut free setting too. But I have clearly labelled them as containing NUTS when I put them in the freezer so I don’t send them into school.
Pear and banana breakfast oat and almond muffins
Ingredients
- 1 pear, peeled and grated
- 2 mushy bananas
- 2 cups self raising flour
- 1/2 cup coconut oil, melted
- 3/4 cup milk
- 1/2 cup rolled oats
- 1/2 cup flaked almonds
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions
- Preheat oven to 180 degrees.
- Combine all the ingredients in a large bowl and mix.
- Fill 24 mini cupcake holes with the mixture.
- Bake at 180 degrees for 15 minutes or until golden.
Nutrition Information:
Yield:
24Serving Size:
1 pieceAmount Per Serving: Calories: 119 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 143mg Carbohydrates: 13g Fiber: 1g Sugar: 2g Protein: 2g
Don’t forget to visit all the other kids breakfast posts in the Kid’s Kitchen blog hop this month!
Kids’ Kitchen: Apple Breakfast Loaf Recipe | Sugar, Spice & Glitter
Mother’s Day Breakfast | CraftCreateCalm
Eggs Benedict | Royal Little Lambs
Healthy, Yummy, Gluten-Free Blueberry Muffins | Living Montessori Now
Banana Bread with a Hint of Maple Syrup | A Little Slice Of Us
Buttermilk Pancakes with Strawberry Compote | Royal Baloo
Tex-Mex Migas | The Gifted Gabber
No Bake Energy Bites | Mess for Less
Cheesy Chive Scrambled Eggs | Kitchen Counter Chronicles
Anabelle says
October 30, 2018 at 9:49 amThese definitely need some kind of sweetner, brown sugar, maple syrup, agave? Mine came very bland in flavor even though I used week old bananas.
kidgredients says
October 30, 2018 at 1:47 pmThank Anabelle, my kids love them as they are, perhaps yours are used to sweeter things? In which case sweeten as you like!
Vanessa says
May 18, 2018 at 8:11 amCan this be made without the banana or is there a substitute? My daughter is banana mad and always has one every morning and I am hoping to use these as a snack for brunch so if rather she didn’t eat banana again thatbsoon in the day.
kidgredients says
May 18, 2018 at 10:15 amYou could swap it out for apple sauce?
Georgina says
May 27, 2018 at 9:27 pmHi how much apple sauce do you recommend?
Could I add a second pear ?
Thanks
kidgredients says
May 28, 2018 at 4:00 pmabout 1/4 cup will work!
Vicky says
April 28, 2016 at 4:46 amThose look like a great hearty breakfast that will give the kids plenty of energy. Pinning!
kidgredients says
April 28, 2016 at 11:57 amThanks Vicky! They are really yummy, Miss 5 wants them every morning now.
Christine Abelman says
April 4, 2018 at 9:39 amIs the temperature 180 degrees Celsius or Fahrenheit?
kidgredients says
April 4, 2018 at 10:57 am180 degrees celsius. 😉