Today my daughter turns 16! Sixteen, it seems impossible. Everyone told me, “Enjoy it all time will fly past you and before you know it they are grown.” I am thanking God that I have enjoyed each and every moment. Oh, they weren’t always easy moments but from the beginning when she was very sick and I told God that even if he took her then that I was so thankful that I got to be her Mommy even for those ten days that I was grateful beyond belief and that if there were more days I would look at each and everyone as a special gift no matter how long she was here with us. She truly has been an amazing gift. When people talk about the terrible twos, threes, tweens, and teens, I smile. They weren’t that terrible at all but a chance for the two of us to grow closer. She is an amazing young lady who I know will soon be ready to go out into the world and do some amazing things. I am proud that I am able to call her, my daughter.
So (huge leap here with no segue because that’s how life works) dinner isn’t the only crunch time in our house. Breakfast can be too, We have tried all the usual tricks – setting the breakfast table the night before with cereal choices, slow cooker oatmeal and breakfast sandwiches. By far quick grab meals work best for our family. Other than my son we are not a sit down for breakfast family. Food needs to be eaten on the way to the bus or in the car most days.
My son will eat just about anything. The rest of my family is a bit pickier about breakfasts. My daughter needs to be awake a few hours before she will eat so she is hitting lunch time before getting hungry. I like muffins or toast that I can eat when I get hungry.
These were a hit! The recipe is simple and can be made and baked within about 30 minutes. The muffins taste good and a great way to use up all those bananas that are going to be too ripe for your kids to eat.
Double or triple this recipe and you will have breakfast on hand for a week or two! These freeze well and you can take them out the night before to thaw or pop them in the microwave to warm in the morning.
Tip: My kids won’t eat a banana if it has ANY brown on it. So, I pop those bananas in the freezer and when I have a bowl of banana mush in the freezer I take it out and make a huge batch of muffins or banana bread for breakfasts.
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4-5 large over ripe bananas, smashed with fork
- 1 large egg
- 1/3 cup melted butter
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Prepare a muffin pan with paper liners or grease and flour muffin tin.
- In a large bowl mix flour, sugar, baking soda and salt together.
- Pour bananas, egg, melted butter and vanilla in the center of the bowl with flour.
- Mix together ingredients until just mixed.
- Pour batter into muffin tin. Will make 1 dozen muffins.
- Bake 15-20 minutes until the centers are set and spring back when touched.
- Remove pan from oven and allow to cool for 5 minutes before removing from pan.