We are a few days out from August and it is still technically Summer…but with all the back-to-school ads coming out, I started thinking about back-to-school food staples. One of the first things that came to mind, were bus-cakes! Every year, even in high school, my mom would bake us a cake. She would add different elements to make it look like a school bus!
Is that not the most adorable thing ever? As a side note, we always ate the cake with our hands. Traditions like these are ones I hope to start with our future family as well.
August is when we started shopping for supplies and our first day of school outfits. Which is why it’s one of my favorite times of the year! It gives me that “new years” feeling most people get on January 1st. It is a new chapter of life and even though I’m not in school, our wedding anniversary (August 11th) now serves as the first day of a new chapter. I cannot believe our first wedding anniversary is coming up so soon!
As far as starting a new chapter off right with new recipes, muffins also came to mind! They can be a great source of energy and they are very versatile. They are easy to make in batches and freezable to keep on hand for two to three months. Just pop them in the microwave to thaw them and you’re good to go!
Budget friendly and delicious
These muffins in particular have a veggie and a fruit in them, which I love, and both are some of the cheapest produce to buy all year round. Many of us only talk about pumpkin when Fall has finally hit or when it’s time to make pie. Pumpkin is such a cheap, canned, vegetable to buy all year round and throw it into tons of different things. Bananas of course are always fairly inexpensive and if you looked in our freezer, I’ve always got about 10-12 frozen ones just waiting to be used.
The recipe can be made in one bowl, but most of the time when I do baked goods I mix the dry and wet ingredients separate. Old habits die hard!
Grab the recipe below!
Banana Pumpkin Muffins
- 2 large eggs
- 1 medium ripe banana, mashed or thaw a frozen one
- 1/2 cup canned puree pumpkin
- 3 tbsp maple syrup
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1.5 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1.25 cups whole wheat flour could sub in an alternative flour like almond or coconut
Preheat the oven to 350 degrees and prepare a muffin pan with baking spray or liners.
Place your eggs in a large mixing bowl and gentle beat until the yolks break apart. Whisk in your other wet ingredients and mix until smooth.
If you choose to use one bowl, add all your dry ingredients (except the flour) to the bowl and continue to gently mix until smooth. This reduces the number of dishes to wash! Alternatively, you can blend all your dry ingredients in a bowl and fold them in all at once.
Add your flour by folding it gently into the mixture. Be sure to get rid of any clumps of flour.
Divide the batter into 9 muffin cups (makes 9 large muffins or 12 small muffins). Bake for 17-19 minutes.
Remove from the tins when they’re done and let them cool on a wire rack. You can poke them with a toothpick to make sure they are done (toothpick comes out dry).
Store at room temperature for 5-7 days or put them in the freezer for up to 3 months.
You can add other mix-ins like chocolate or peanut butter chips, half a cup of oats, chia seeds, flax meal, or dried fruit!
If you make them, be sure to show me on Instagram, tag me @the_beer_dietitian !
These muffins are also delicious warmed up with a slather of peanut/almond butter! YUM!
Do you have any traditional back-to-school foods you make? Let me know below!