I’m always looking for a quick and healthy breakfast for the kids, and this recipe is just that! It is packed with protein and a fair amount of fat, which will keep them full and give them energy to last until lunchtime. In order to keep these muffins nutrient-dense, I add wheat germ and whole wheat flour, with a little bit of chocolate chips and a struesel topping to ensure smiles first thing in the morning! These are great to make ahead for the week and will save you plenty of time in the morning. I like to give them to my kids with a mug of steamed milk and a small side of fresh fruit.
CHOCOLATE CHIP BANANA BRAN MUFFINS (10 large muffins)
* 1/2 cup softened butter *1/2 cup packed brown sugar *3 ripe bananas, mashed * 1/4 cup skim milk * 1 teaspoon vanilla * 2 eggs *3/4 cup all-purpose flour *3/4 cup whole wheat flour *1/2 cup wheat germ *1 teaspoon cinnamon *1 teaspoon baking powder *1 teaspoon baking soda *1/4 teaspoon kosher salt *1/2 cup chocolate chips
For the streusel top: *6 tablespoons unsalted butter, softened *1/3 cup flour *1/4 cup brown sugar *1/2 cup old fashioned rolled oats *1 teaspoon cinnamon
Preheat the oven to 375 and line a jumbo muffin tin with paper liners. Mix the butter and brown sugar until light and fluffy. Add the eggs, milk, banana, and vanilla and mix until combined. Sift the dry ingredients together and then add to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Pour in the muffin tins and top with the struesel topping.
Make the streusel topping by mixing all ingredients together with a fork until combined. With your hands, crumble the mixture evenly over each muffin.
Bake for 20 minutes, rotating halfway through. Let cool for 10 minutes before removing the muffins from the tin.