One of the things we’ve found is that having meals on hand so that thought (or work) isn’t required helps a lot. We each have recipes for a breakfast muffin, and make a batch, freeze them, and they’re ready to go each morning.
Here’s the recipe that I’ve gradually come to after lots of additions and trials. For instance, I used to add dried sour cherries and dried blueberries, but realized I didn’t like it too much and swapped in other fruit. Also trail mix of assorted nuts, seeds, and raisins is great. Anyhow…
1 cup wheat flour
1 cup wheat bran
1 cup oat bran
1 cup rolled oats
1 T baking powder
2 t baking soda
1 t cinnamon
1 t cardamom
1 t nutmeg (or spices of your choice)
2 over ripe bananas
1 cup applesauce (or persimmon pulp if I have it)
1 individual cup of vanilla yogurt (I really like Oikos Vanilla and toasted Coconut)
1 – 6 oz can crushed pineapple
The good stuff *these things area all interchangeable or can be replaced with other stuff*:
1 cup granola
1 cup coconut (unsweetened if I’m behaving)
1 cup (or more) broken walnuts or pecans
1/2 cup chopped dates
1/8 cup mini semi-sweet chocolate chips
1 T dark unsweetened cocoa
NOTE: you need to add at least 3 cups of additives.
Set oven to 400 degrees
Line muffin tins
I usually make up several batches of the dry and “good stuff” all mixed up and in the freezer.
Mix up all the wet ingredients and blend. An immersion blender is perfect.
Add dry ingredients and mix well.
Makes 24 muffins
Bake for 16 minutes
I place a piece of cardboard on the bottom of a gallon sized zip-lock. These can be used at least 10 times. The cardboard allows them to be stacked neatly in the freezer. Keep a couple of them out and refrigerate so you can just heat one up in the morning for about 30 seconds. I use the cupcake liner cups to hold the muffins in the fridge – perfect.