Weekday mornings tend to be rushed nowadays for both parents and children. Adults are focusing on what papers to put in their briefcase and how full they need to fill up their coffee mug that morning, while students are cramming for final exams before the desired summertime arrives. Therefore the perfect breakfast meal to grab on the go is fresh, homemade muffins. Even though chocolate chip or cinnamon sugar can be the type that is most tempting, choosing a muffin with key ingredients like oats, fruits, and seeds is ultimately most beneficial and lasts longer for you to feel capable of conquering your busy day. The muffin recipe I used this week consists of:

INGREDIENTS:

2 ripe bananas, mashed
1 organic egg
1/4 cup olive oil
1/3 cup low fat organic milk
1/3 cup unrefined sugar
1 cup whole wheat pastry flower, you can substitute 1/4 cup flax seed meal for the flour to increase soluble fiber
1  3/4 cup oats
3 teaspoons aluminum free baking powder
1/4 cup walnuts, chopped
1- 1 1/2 cup fresh cranberries
Pinch of cinnamon

Thankfully, the benefit of using this recipe is that you can substitute in your personal favorite fruit. It is cranberry season right now, so I took advantage of that. The directions are fairly simple and easy to follow, even if you don’t bake regularly, you are more than capable of creating these quick, morning treats.

DIRECTIONS:

1. Preheat oven to 350F degrees. Line muffin pan with muffin paper cups.

2. In a bowl, with a wire whisk combine bananas, milk, oil, sugar and egg. Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in cranberries and walnuts.

3. With a medium cookie scoop fill each muffin cup 3/4 of the way. Bake for 25-30 minutes or until tester comes out clean.

4. Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.

Enjoy!