Here’s How to Make an Easy Back-to-School Breakfast - Chocolate Chip Banana Oatmeal Muffins

As a busy dad, I need to find as many easy and time-effective recipes as I can. I don't have much time in the morning between getting Lottie on the bus, exercising, and starting the workday. Luckily for me, we received some beautiful Mosaic bakeware items from Home Hardware to help make back-to-school breakfasts quick and easy.

These chocolate chip, banana, and oatmeal muffins are so easy to make, and Lottie and Luke absolutely love them! They are filled with oats, all-purpose flour, and bananas making them healthy and delicious enough for our kid's breakfast on a busy school day!

Here’s What you Need:

• Mosaic Muffin Tin

• Mosaic Mixing Bowl

• Mosaic Whisk

• Mosaic Measuring Cups

• Mosaic Stainless Steel Storage Containers

Prep Time: 10 minutes

Baking Time: 16 minutes

Total Time: 26 minutes

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 cup rolled oats

• 1/2 cup brown sugar, lightly packed

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 1/4 cup vegetable oil

• 1/4 cup milk

• 3 bananas, mashed

• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 375 degrees F. Line a muffin tin with paper or silicone liners, or lightly spray with cooking spray.

2. In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt. 

3. In another bowl whisk together the eggs, oil, milk, and mashed bananas. 

4. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.

5. Divide the batter between the muffin cups, they will be quite full. 

6. Bake for 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

There you have it! This is my favourite muffin recipe and I love them even more at back to school season! They make for a quick breakfast, easy after school snack, or addition to the kids’ lunch boxes.

Bon Appétit!