Pre-Made Breakfasts for School Days

We're three weeks into the school year and I've already been tempted to buy those boxed, frozen waffles for the kids to eat for breakfast. Having ready-to-go food in the morning makes the utter chaos a tad bit more manageable. Instead of succumbing to convenience though, I spent the day cooking and baking breakfast foods that can be frozen and heated up quickly each morning -- healthy foods, with no additives or preservatives, no plastic packaging, made with love.

Zucchini Muffins

• 2 zucchinis - I used regular sized zucchinis from the grocery store - we're not talking state fair size here. I grated them pretty finely in the food processor.
• 1 cup organic sugar
• 1 cup brown sugar 
• 1 cup applesauce - Use unsweetened, or reduce the amount of sugar you're using if you only have sweetened applesauce.
• 3 large eggs, beaten
• 3 cups of flour - I use half all purpose and half whole wheat.
• 1 teaspoon kosher salt
• 1 heaping teaspoon of baking powder 
• 1 heaping teaspoon of baking soda 
• 1 tablespoon cinnamon
• 1/4 teaspoon vanilla extract

Mix dry ingredients in one bowl and wet in another, then combine. Scoop into greased muffin tins and bake at 350 degrees until they're golden brown.

My kids absolutely love these and I feel good about sneaking some zucchini into their breakfast.

Their other favorite is banana pancakes~

I make a triple batch of these and freeze them. They can be popped into the microwave for a minute, or in the toaster for a quick and easy breakfast.

Banana Pancakes

• 2 bananas, mashed
• 1 egg, beaten
• 1 cup milk
• 1 cup whole wheat flour
• 1 tablespoon ground flax seed (optional)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract

Mix dry ingredients together first, then stir in wet ingredients. Drop by the spoonful onto a warm skillet. Makes about 20 small pancakes per batch.

Pair these muffins or pancakes with some yogurt or fruit for a quick, easy and healthy breakfast for the kids.