These breakfast cookies are a staple in our house. They are great grab-and-go items for a breakfast or snack. They are so filling, with healthier ingredients, and the whole family will love them. Your kids will think you are letting them have cookies for breakfast. If you need a good sweet breakfast idea, give these breakfast cookies a try.
I love this recipe, as it’s super easy, and it’s a great way to use up those bananas that are past their prime. I hate throwing food away and love to repurpose where I can.
Start with your bananas. Mash them up in a bowl until they are pretty smooth. You can do this with a spatula, but you can also use a mixer as well for extra smooth bananas.
Next, add your other ingredients and mix until well combined. Once you’ve mixed the batter, spray your muffin tin with non-stick spray. You can also use a sheet pan, but I like to use a muffin tin because it keeps the cookies all together. I prefer to use an ice cream scoop to measure them out as well. This is a great way to make sure they are all even, and I like the round shape. If you prefer a flatter cookie, you can flatten them a bit before baking.
Once they are done baking, let them cool completely. Store them in a Tupperware in the refrigerator.
Tip: I use wild blueberries because of the added health benefits!
- 1 Large Bowl
- 1 Spatula
- 1 Ice Cream Scoop
- 1 Muffin Tin
- 3 ripe bananas
- 2 Cups oats
- 1 Cup frozen blueberries
- 4 Tbs maple syrup
- 2 Tbs cinnamon
- 1 Tbs vanilla extract
- 2/3 Cup Nut butter of your choice I use peanut butter
- Preheat oven to 350 degrees.Mash bananas until smooth. Add in oats, maple syrup, cinnamon, vanilla, and nut butter and mix until fully combined. Fold in blueberries. Spray muffin tin with non-stick spray. With your ice cream scoop, scoop out batter and fill each area in your muffin tin. Bake for 15-20 minutes. These will be tender and soft but won’t fall apart.