I have continued to make and freeze meals and treats in preparation for our little bundle of joy! I know that Muffins aren’t necessarily the healthiest option for breakfast, but I wanted to have something prepared for those busy mornings or just for a quick treat. I made 2 batches of my favorite muffins and froze them in storage bags for a breakfast on the go. Almost any muffin recipe will work, but below are 2 of my favorite.
I first made and froze batch of Blueberry Muffins. I found the recipe off The Brown Eyed Baker’s blog and it has become a staple recipe in our family. They are truly one of the most amazing muffins you will ever make. You can find the recipe here.
Next, I whipped up a batch of my favorite basic banana muffins. They are quick and easy to make and are moist and delicious.
Basic Banana Muffins
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 c. butter, softened
2 large eggs
1 1/2 cups mashed very ripe banana
1/3 cup plain or vanilla yogurt
1 tsp. vanilla extract
Preheat the oven to 350 and prepare a muffin tin with liners–you will make about 16 muffins.
Mix together the first 3 ingredients in a medium sized bowl and set aside. In a large bowl, mix together the sugar and the butter until smooth and creamy. Add the eggs, mixing after each addition until just combined. Finally, add the mashed bananas, yogurt and vanilla. Slowly add the flour mixture and mix until just combined.
Divide the batter evenly among 16 muffin tins (about 2/3 full). Bake for 23-28 minutes or until a cake tester comes out clean. Allow to cool for 10 minutes in the pan and then remove onto a cooling rack.
Let them cool completely then package in freezer bags.
I also like to make a batch of my favorite cookie dough and scoop it into a heavy duty freezer bag (I have found this recipe to be the best). That way I can have homemade cookies in about 15 minutes without any of the mess.
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