Bake & Freeze Muffins! Banana, Choc Chip, Oats & Cinnamon


Make and freeze muffins for school lunches!

My holidays consist of a lot of baking. I’m currently on holidays until the end of January – lucky, I know; beauty of being a teacher!

There’s no way I have the energy to bake after a busy working day. So, I bought myself a second freezer. Brilliant! I bake myself silly during the holidays, and this way, when I return to work, the children’s lunch box snacks are ready to roll. Simply take them out of the freezer the night before school, as you’re making lunches, and pop them in!

First up is my cover photo recipe. I loved this recipe the minute I saw it. I like to include whole foods in the kids’ lunches as much as possible. Rolled oats are nutritious, packed with energy, and take time for the body to digest, meaning the kids feel full after eating them. If you’re interested in reading more about oat nutrition, see here:

The banana in the recipe provides potassium and other vitamins and minerals. See here if you don’t believe me:

I don’t mind adding a little chocolate to the kids’ foods, as I admit, I’m a chocoholic myself! And cinnamon? Seriously, who doesn’t love this spice!

So, here’s the recipe by Recipe Rebel:

After you’ve baked these beauties, cool on a wire rack as in my photo, then once totally cooled, pop them in a little freezer back and put in the freezer. I made 16 muffins in this batch. That’s 16 nutritious snacks all ready to go in the freezer for the beginning of the new school year. It’s a start!




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