breakfast power muffins

I’m sure I’m not the only one who rushes through my morning routine. Between juggling getting enough sleep, a short beauty regimen, making breakfast (& lunch) for the day–I’m always cutting it close. While one solution is to get up earlier, who really wants to do that? When my alarm goes off the snooze button is always my fallback morning move. The balance of a breakfast that’s filling, quick, and healthy usually means that one factor is pushed to the way side. BUT these new muffins are putting everything to shame. The only downside is you have to make them ahead of time.

baked

I discovered the recipe on How Does She? and knew it was right up my alley (although adapted slightly). You can make these in just thirty minutes or if you’re like me, while “Keeping Up with the Kardashians.” For better or for worse, adventures involving the K klan, Bruce Jenner’s pony tails, and the mothering of North West the person represent one of my favorite guilty pleasures. Back to the muffins though–the ingredients you will need to power through your morning meal:

  • 1/2 cup rolled oats
  • 1 cup almond meal
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon lemon zest
  • 1/4 cup honey
  • 3 tablespoons coconut oil
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1 cup frozen blueberries
  • 1/4 cup almond milk

mixing

First, preheat the oven to 400 degrees. Place muffin tins in a 12-cup pan (or grease if you prefer). Next, mix all dry ingredients in a medium sized bowl. In a separate bowl, mix all wet ingredients with electric mixer. Once mixed, add wet ingredients into dry ingredients and mix quickly. The batter should appear slightly lumpy at this point–and a pretty purple hue. To get a less colored batter, fold the blueberries into the mixing after using the electric mixer and your berries will stay whole. Use a measuring cup to spoon the batter into the tins filling them to about 2/3 full. Bake for 15-20 minutes (until the tops are slightly browned). Let cool for 10-15 minutes—then wait until morning (if you can) and enjoy!

purple batter     muffins

FULL DISCLOSURE: I was so excited while taking these pictures and using coconut oil for the first time that I forgot to add the almond milk. They turned out imperfectly delicious,  but would probably be a little more fluffy with the milk. These muffins are so power-full that I’ll be making them again with the full recipe in mind. xx

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