My two-year-old is a creature of habit, like most toddlers. She likes and is comforted by her routines (and tends to get a little…or a lot…out of sorts if her schedule is messed with too many days in a row). And those routines include meals, and I am not kidding when I say that she would eat toast with peanut butter and jam everyday for breakfast if I let her. Now, while we love toast, I do aim for some variety throughout the week to make sure she doesn’t become too set in her ways and to make sure she’s getting a range of nutrients. So at least a few times a week, I offer something a little more fun for breakfast.
I tend to like baked goods for my morning meal more than she does, though she will almost always eat something if it’s warm out of the oven. Or if it resembles a cookie. Or if it’s topped with peanut butter. (Smart girl!). These little sconelettes are sort of a cross between a cookie—think coconut macaroon—and a muffin, and when freshly baked, their edges are ever so slightly crispy in the best way possible. They rely on very ripe-with-brown-spots bananas for sweetness and pack a solid dose of protein, complex carbohydrates, and healthy fats. All in all, they are a pretty balanced way to start the day.
Call them sconelettes or call them a cookie depending on what you think will work for your family. (What we call the food that we serve to our kids has so much of an impact on whether they eat it, right? Sometimes it sort of feels like a test…) We like ours plain, drizzled with honey, or sometimes even smeared with nut butter, and I can vouch for the fact that they pair really nicely with both a glass of milk and a cup of strong coffee.
Inspired by the Banana-Coconut Cookies in Flourless
2 medium very ripe bananas, mashed
2 tablespoons butter, melted and slightly cooled
1 egg, lightly beaten
1 1/4 cups quick oats (or rolled oats ground slightly in the food processor)
1/3 cup almond meal (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon chia seeds
1 tablespoon sesame seeds
1/2 cup shredded and unsweetened coconut
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat. Combine all ingredients in a medium bowl, mixing thoroughly. Scoop by the tablespoon (use your finger to gently push each portion out) onto the prepared baking sheet, reforming as needed into little mounds.
- Bake for 20-22 minutes or until firm and lightly browned. Serve warm.
Store in the fridge in an air tight container or in the freezer in a zip top bag with as much air removed as possible for up to 3 months. Warm for about 15 seconds in the microwave before serving ones that have been in the fridge.
Skip the seeds and use chopped walnut or pecans.
Add 1 tablespoon mini chocolate chips to the batter.
Serve with a smear of nut butter, drizzle of honey, or dollop of cream cheese.