I am not a morning person. I am a hit snooze until forced to get up and then begrudge the world that I am up until I finish my second cup of coffee. My husband on the other hand, pops out of bed and makes himself a nice eggs and bacon breakfast. I, on the other hand, have lighter, fiber filled breakfasts that are quick, easy, and I can eat on my way out the door.
I have said before on this blog that a spinach/peanut butter/banana shake is my go-to breakfast.
However, I was ready for some variety and, well, some solids for breakfast. If you are looking for a quick make-ahead breakfast, I knew that some oatmeal muffins would hit the spot. I drew my inspiration from here, here, and here.
They can keep for a week, are healthy and fiber packed, and easy to grab and go. I recommend that if you microwave yours, pop in the microwave with a coffee mug half full of water to keep it moist.
- 2 cups rolled oats
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup 2% milk
- 2 medium bananas, the older the better
- 2 tablespoons vegetable oil
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 350 F degrees. Lightly spray the muffin cups with cooking spray. This recipe makes 9 muffins.
- Mix the oats, sugar, baking powder, and cinnamon until well combined.
- In a separate bowl, add everything else. Small chunks of bananas will remain unless you mash them beforehand. I like the banana pieces, you might not.
- Add the wet ingredients to the dry ingredients and mix well (approximately 5 minutes)
- Divide the mixture evenly among the 9 muffin cups.
- Bake for 25 minutes or until muffins are dry
Enjoy, darling friends!