08/14/2026
In honor of back to school and sports, I’ll be posting some of my tried-and-true recipes for grab-n-go healthy breakfasts, lunches, or snacks you can use for kids of any age! and yourself 😉
👉Fill Your Freezer Fridays! Here’s how it works: See the recipe on Friday, use the weekend to buy ingredients and make a double batch. Eat some, freeze some. After a few weeks, you’ll have a freezer stocked with various healthy foods at your service! ;)
🙋♀️On any busy morning, grab a goodie from the freezer to throw in kids’ lunches or after-school snack. They will be thawed out and ready to eat by then!
1️⃣First up: Banana Blender Mini Muffins! I love these because they are super easy, just throw all the ingredients in a blender! No pre-mashing, no dry ingredients bowl - who has time for any of that. Plus, they are full of healthy fats and energy-sustaining complex carbs for the kiddos! Note: I typically make mini muffins - the bite size thing seems to go over real well with my three. But feel free to make them into whatever size you want.
🍌Ingredients 🍌
-2 ripe bananas
-4 eggs
-1 cup gluten-free flour of choice
-½ cup flaxseed meal
-½ cup almond flour
-½ cup applesauce or 5 tbsp melted butter
-⅔ cup sugar of choice
-1 tsp vanilla extract
-1 tsp baking soda
-½ tsp sea salt
-Optional Topping: Top with nuts and/or sprinkle of brown sugar
👩🍳Add everything except toppings to blender, blend 60 seconds or until combined well. Pour into greased silicone mini muffin tin, add optional toppings, bake at 350 degrees for ~20 mins.
To freeze: let cool completely, then place into a gallon-size freezer bag lying flat, in a single layer so they freeze independently. (Once frozen, you can stand the bag up and store anywhere in the freezer).
👀Follow along for a new recipe every Friday throughout August and September and be sure to leave us a comment when you bake these! 👇
(Note on my food philosophy: I aim for higher protein, higher healthier fats, generally gluten-free, full-fat dairy or no dairy at all, and generally clean eating, but we aren't perfect. When baking, I use regular sugar instead of honey or maple syrup now for the shear fact of $$, and because my kids are active, I generally don't worry about real sugar. I try to avoid processed foods as much as possible but have also become more lenient as my kids have gotten older. I believe in home-cooking often, and I would die on the hill of artificial colors. If you bring Red 40, Blue 1, Yellow 6, etc, around my kids, I just might throat-punch you. You've been warned. Love you! 😉
