Eat of the Moment

Hella Healthy Breakfast Muffins

Everyone is always saying that breakfast is the most important meal of the day. I don’t disagree; if I don’t eat breakfast, bad things happen. I get, as my  boyfriend calls it, “hangry,” which is a combination of hungry and angry and weak and headache-y that will leave me prostrate on the way to brunch with one hand flopped dramatically on my forehead and the other rubbing my empty belly. But as I get older, I find I can’t really be satisfied with a bowl of cereal or a couple pieces of toast smeared with butter. I need something substantial, you know? That’s why I came up with these muffins. They’re not as substantial as say, a bacon-and-egg breakfast, but they’ll get you going with minimal fuss and maximal nutrition.

Hella Healthy Breakfast Muffins combine no less than three fruits (apples, raisins and banana) with the fiber-rich and Omega-3 goodness of ground flaxseeds, oatmeal and chia seeds.  Add in a scoop of protein powder and these babies will keep you full all morning. I developed this recipe so that the sweetness would come from the fruit, but if you want them to be sweeter, feel feel to add some sugar.

Hella Healthy Breakfast Muffins

makes 12 muffins

total time: about 30 minutes

total hands on time: 10 minutes

What you’ll need:

  • 1/2 cup of oatmeal
  • 1 1/2 cups flour
  • 1/4 cup ground flaxseed
  • 1/4 cup protein powder (I used chocolate protein powder because that’s all I had on hand, but vanilla or unflavored is better!)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sliced or chopped nuts (I used almonds)
  • 1/2 cup of raisins or other dried fruit
  • optional: sprinkle of dry chia seeds
  • optional: 1/2 cup sugar
  • 1 banana, mashed
  • 1/2 cup of applesauce
  • 1 egg
  • 3/4 cup milk (I used almond milk)
  • 1 apple, diced

What you’ll do:

1. Preheat oven to 375F.

2. Combine dry ingredients in a large mixing bowl and stir to combine.

3. Combine wet ingredients in a bowl, including diced apples, and stir until thoroughly mixed.

4. Pour wet ingredients into dry ingredients and stir until all dry ingredients are coated. The batter will be quite goopy.

5. Pour batter into greased muffin tin and baked for approximately 20 minutes or until just brown on top.

As long as you’re following the basic ratios for the muffins, you can sub in whatever fruits and nuts you enjoy. I think these would be terrific with sliced strawberries and walnuts, or maybe sunflower seeds and dried chopped apricots. And for you vegans out there, I haven’t tried these without eggs, but I’m pretty sure they would be fine if you omit them (there’s enough moisture in the banana and applesauce to bind the muffins together). I’ve also made these using a basic GF flour (Arrowhead Mills), so they should be fine to make if you’re gluten-free, too!


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