I function best in the mornings, so usually I’m frantically trying to get shower and get ready, blogging, responding to emails and getting chores started for the day in the morning before the rest of the family wakes up. Connor is typically the next one up in the house after me, and he has a total sweet tooth when it comes to breakfast, so I always try to have muffins on hand for him when I don’t have time to prepare breakfast.
Muffins freeze beautifully, and it’s a quick and easy breakfast to grab one from the freezer and warm it in the microwave on busy mornings. I try not to rely on them every day, but for a breakfast treat or snack, these banana chocolate chip muffins are a huge hit in our house. Even Brenna has been enjoying a bite or two of them lately!
Freezer-Friendly Banana Chocolate Chip Muffins
2/3 cup sugar
1/2 shortening or 1 stick butter
3 large ripened mashed bananas
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate chips
1. Combine all ingredients in bowl with hand mixer.
2. Grease muffin tins (or use muffin cups) and fill each tin about 2/3 full.
3. Bake at 325 degrees for about 18-20 minutes, or until toothpick inserted comes out clean.
I usually keep a small container of them out on the counter to eat right away, and put the rest in a freezer bag to enjoy for breakfast or snacks. Just pop them in the microwave for about 20-25 seconds straight from the freezer, and they’re good to go!
I hope this helps make your mornings a little easier too For more ideas on freezer cooking, follow my Pinterest board.