School is in full swing, which means mornings at home can be hectic. But with a little pre-planning, you can save time and money with these easy, on-the-go breakfast recipes.

Make them ahead and grab them right out of the refrigerator.

BANANA OAT COOKIES

By Hawaiian Electric Co.

• 2 cups whole-wheat flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup brown sugar
• 2 medium-ripe bananas, mashed
• 1 cup applesauce
• 1/2 cup honey
• 2 teaspoons vanilla
• 1/2 cup mini semisweet chocolate chips (optional)

Heat oven to 375 degrees. In large bowl, mix flour, oats, baking soda, cinnamon and salt.

In separate medium bowl, whisk eggs and brown sugar until light and fluffy. Add mashed bananas, applesauce, honey and vanilla; stir well to combine. Add wet ingredients to dry ingredients and mix to combine. Do not overmix. Add chocolate chips if using.

Place dough by spoonfuls onto a cooking sheet lined with parchment paper. Bake 15 minutes, until lightly golden brown.

Remove from tray and allow to cool (on parchment or wax paper).

Store in fridge. They also freeze well — pack in a labeled freezer bag. Makes 30 cookies.

Approximate nutritional information, per cookie: 110 calories, 2 g fat, 1 g saturated fat, 15 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 2 g fiber, 13 g sugar, 2 g protein.

PEANUT BUTTER AND JELLY MUFFINS

By Hawaiian Electric Co.

Nonstick cooking spray

• 2 cups flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 3/4 cup crunchy peanut butter
• 2 eggs
• 3/4 cup milk
• 1/4 cup fruit preserves

Heat oven to 400 degrees. Coat muffin pans with nonstick spray. In large bowl, sift flour, baking powder, salt and sugar. Cut in peanut butter until mixture resembles coarse cornmeal.

In a small bowl, combine eggs and milk; stir into flour mixture, mixing only enough to moisten flour.

Spoon half of batter into prepared pans. Place 1 teaspoon preserves in center of each muffin cup; top with remaining batter. Bake 15 to 17 minutes. Makes 12 muffins.

Approximate nutritional information, per muffin: 250 calories, 10 g fat, 2 g saturated fat, 35 mg cholesterol, 300 mg sodium, 33 g carbohydrate, 2 g fiber, 14 g sugar, 8 g protein.

TEX-MEX EGG MUFFIN

By Hawaiian Electric Co.

• Nonstick cooking spray
• 12 eggs
• 1/4 cup half-and-half
• 2 teaspoons black pepper
• 1 (15.25-ounce) can corn, drained
• 1 (15-ounce) can black beans, drained
• 1/2 cup bacon crumbles
• 1-1/4 cups shredded cheddar cheese, divided
• 3/4 cup salsa

Heat oven to 375 degrees. Coat muffin pans with nonstick spray. In medium bowl, whisk eggs. Stir in half-and-half and black pepper. Set aside.

Distribute corn, beans, bacon and 1 cup of the cheddar cheese evenly into muffin wells. Pour egg mixture into wells and top each well with 1 tablespoon salsa, then sprinkle with remaining cheese. Bake about 15 minutes. Let stand 5-10 minutes; remove from tins. Makes 12 muffins.

Approximate nutritional information, per muffin: 160 calories, 8 g fat, 2.5 g saturated fat, 190 mg cholesterol, 450 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g sugar, 11 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.