Back To School Muffins

As the school year approaches, parents and caregivers often find themselves focused on setting their children up for success. One key component of this preparation is ensuring that kids have access to healthy, nutritious foods that can support their learning and concentration. Numerous studies have shown that diet plays a significant role in cognitive function, energy levels, and overall well-being. That's where the Back to School Brain Boost Muffins come into play—a delightful and wholesome option that not only tastes great but also nourishes young minds.

Get ready for a successful school year with Back to School Brain Boost Muffins! These tasty muffins are packed with wholesome ingredients like whole wheat flour, rolled oats, and mashed bananas, providing essential nutrients that support kids' brain function and energy levels. Easy to make and delicious, they serve as the perfect breakfast or snack option. Customize them with nuts or dark chocolate chips for added flavor. Set your little ones up for academic success and healthy eating habits with these delightful treats!

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Ingredients

1 cup whole wheat flour

1 cup rolled oats

½ cup brown sugar, packed

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 cup mashed ripe bananas (about 2 medium bananas)

1/2 cup Greek yogurt (plain or vanilla)

1/4 cup honey or maple syrup

2 large eggs

1 tsp vanilla extract

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup blueberries (fresh or frozen)

Optional: 1/4 cup dark chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease them.

Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk together until evenly mixed.

Combine Wet Ingredients: In a separate bowl, mash the ripe bananas until smooth. Add the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.

Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold the mixtures together until just combined. Be careful not to overmix!

Add Extras: Fold in the chopped nuts, blueberries, and if desired, dark chocolate chips. Ensure they are evenly distributed throughout the batter.

Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Serve: Enjoy your Back to School Brain Boost Muffins fresh, or store them in an airtight container for up to a week. They also freeze well for up to 3 months!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins