Grab and go breakfast

After a week off for school February break, it’s time to start thinking about heading back. Reading over student essays, designing some new math activities, some professional reading, and lesson plans are on my to do list. While procrastinating, (and watching Bravo!), I whipped up these cuties. Yummy, gluten-free, and chocolate for breakfast makes these a grab and go win.

There are many versions of these online. Here’s the basics: Banana-PB-Chocolate chip mini muffins In a blender, combine: 1 medium over-ripe banana 1 egg 1/2 heaping cup PB 3 T honey 1 T vanilla extract (as Ina says, “good vanilla”!) 1/4 t baking soda A sprinkle of cinnamon You can also put a pinch of salt-I leave out Blend all above on high speed until nice and creamy. Add 1/2 cup (or a bit more) mini chocolate chips and stir in, don’t blend! Then use a small cookie scoop (spray with PAM) or tablespoon into mini muffin pan (pre-spray this as well!) Bake in preheated 400 degree oven for 8-9 minutes, until knife blade inserted in center comes out clean. Let cool. Makes 2 dozen mini muffins. Yum!