For the last few years I have been getting up and cooking a hot breakfast mostly everyday. During the school year I cook Monday though Friday. On weekends the kids and the hubby cooks for themselves to give me a break. However, I always have breakfast breads, muffins, cookies, or homemade pop tarts on hand for them to grab if someone doesn’t want to cook.
One of our family favorites are Breakfast Muffins. They are easy to make, easy to store, and taste great.
Check you kitchen cabinets for the following:
5 cups rolled oats (not the instant kind)
dash of salt
1/4 + cups each of ad- ins (think dried fruit, chocolate chips, nuts, wheat germ, chia seeds, protein powder, flax seed)
2 tsp cinnamon
2 1/2 cups total of a combination of mashed, overripe bananas and/or unsweetened applesauce
4 tbs maple syrup
2 1/3 cups water
1/4 cup coconut oil
2 1/2 tsp vanilla extract
Directions:
Preheat oven to 380 degrees
Line your cupcake tins (or coat with non-stick spray)
Combine all dry ingredients in a large bowl and Stir until mixed
Combine all wet ingredients (I used applesauce this time) in a medium-sized bowl and Stir until combined
If you use bananas, pay extra attention to the banana and coconut oil. If the coconut oil is cold, you might want to heat it up slightly to get rid of the waxy consistency.
Mix wet ingredients into dry ingredients. Stir well until combined.
I made two different batches
One with no add ins mixed in it, but I did top with Chocolate Chips before putting them in the oven.
This batch has dried pomegranate, dried cranberries, chocolate chip, and chopped hazelnuts.
Spoon/pour batter into muffin tins.
Cook for approximately 20 minutes.
*If you would like for them to be a bit crisper then you can broil the muffins for 1-2 minutes to brown the tops.
Done!
Eat immediately or save and pack for breakfast!