A kid-approved, make-ahead school breakfast that actually gets eaten. 🙌 My kids kept asking for store-bought muffins, so I started making these once a week instead, as I wanted something more substantial and with more nutrients. These disappear every time. Soft, cozy, freezer-friendly, and perfect for busy school mornings. 🍪Mom Swap Chocolate Chip Breakfast Muffins (healthier, gluten-free and Kid-Approved) Ingredients Dry 2 cups oat flour 1 tsp baking powder ½ tsp baking soda ½ tsp cinnamon ¼ tsp salt Wet 2 ripe bananas, mashed (or ½ cup applesauce) ⅓ cup maple syrup ¼ cup melted coconut oil or avocado oil 2 eggs 1 tsp vanilla extract ¼ cup milk (dairy or non-dairy) Mix-ins ½ cup chocolate chips 👩‍🍳 Instructions Preheat oven to 350°F (175°C). Line a muffin tin. In a large bowl, whisk dry ingredients. In another bowl, mix wet ingredients until smooth. Pour wet into dry and gently stir until just combined. Fold in chocolate chips. Scoop into muffin liners (¾ full). Bake 18–22 minutes until tops are set and a toothpick comes out clean. Cool 10 minutes (they get even better as they set). These have made our school mornings easier. The problem is that my kids want to eat them before school week starts, so I have to freeze them fast.🤣 👉 Save this for school mornings 👉 Share with a mom who needs easy breakfast ideas makeaheadbreakfast schoolbreakfastideas kidfriendlymeals breakfastmuffins momlifehacks mealprepmom busyfamilymeals healthyishkids LTKjeans LTKcanada LTKwinter