I don’t know how school mornings go at your house, but in mine it can be very rushed and hectic. The small window of opportunity between 5:30 am when the alarm clock rings and when the kids pile into the car seems to speed by. I often feel like a broken record…saying the same things over and over. “Hurry up!” “Is everything in your book bag?” “Did you pack your lunch?” and the infamous… “Did you put on deodorant?!?” With all that craziness, I find little time to cook breakfast??? In addition, the kids ABSOLUTELY can’t stand school food. That’s why over the years we have come up with creative ways to make tasty, quick, yet healthy breakfast options. 🙂 This recipe is one of Chef Fresh and Chef Jess’ favorite! Although simple to make, it is full of flavor!
The beauty in this recipe is that you make it before, and can store it in the fridge for a few days! Call them cupcakes, and you’re kids will think they’re getting over and having dessert for breakfast. (lol) Little do they know that this “cupcake” is actually healthy…yet tastes like a baked smoothie.
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