1. Heat the oven to 375°F.
2. Mix the dry ingredients in one bowl. In another, beat the egg, then stir in the milk, applesauce, vanilla, and mashed bananas.
3. Gradually add the dry mix to the wet ingredients, and stir until everything’s blended.
4. Carefully pour the batter into the jars (don’t let it touch the sides). Aim to fill each jar halfway.
5. Place the jars in a baking pan with high sides, then fill the pan with hot water halfway up the sides of the jars. This creates a nice water bath for baking.
6. Pop the pan in the oven for about 20 minutes, or until the tops are golden brown and a skewer comes out clean.
7. Once done, take the jars out of the water bath and let them cool completely before capping them.
8. Store in the fridge or freezer for easy breakfast or snack options. They last a while, so you can have a batch ready whenever you need it!

Serving Suggestions:

Top them with anything you like, plain yogurt and fresh fruit are my go-to, but you could also go for chocolate chips, coconut flakes, or even a scoop of peanut butter. Or hey, why not add some ice cream if you’re feeling fancy?

These jar muffins travel super well, so whether you’re headed to work or just chilling at home, they make breakfast (or even a dessert) both exciting and effortless.

Use 12 glass jars (like the ones used for canning preserves)

Tip: I’ve swapped out the all-purpose flour for a full 3/4 cup of whole-wheat flour. It’s even healthier and still just as yummy.