I don’t know about your house, but at the McLean house we are having some issues getting out the door on time in the mornings….and I am only trying to get to Bootcamp, I can’t imagine what getting kids off to school would look like! Blame it on the holidays. Lazy mornings and late breakfasts where the norm over our holidays. My little muffin has always been a late morning eater. I find it challenging to get some nutrition into her before we dash out the door. One solution that worked for awhile was to let her eat her oatmeal on the drive. Mind you that only works if you have a tidy eater…. Elizabeth also likes to eat one thing for a week or two and then she moves on to the next thing. One week she will only eat apple oatmeal and the next week she only wants toast and peanut butter. Lately, oatmeal has lost its appeal and she is only content with licking the peanut butter off her toast. I was feeling a little frustrated and out of options for our dash out the door mornings.
So there we are, it’s 8:25 and we have to be out the door by 8:30 so my husband gets dropped off at work on time. Hubby and I are simultaneously trying to cram oatmeal, which I do confess on this particular morning to spiking it with Ovaltine to make it more appealing, into Elizabeth’s mouth and get her protesting body into some clothing. She is screaming, “I stay in my PJ’s ALL day!” The way I see it she is either going to leave the house hungry or in her PJ’s. Considering she is wearing more oatmeal then she has actually eaten…hungry it might just be. Sure a little hunger never hurt anyone, and once she gets to Bootcamp I know it’s a snack fest. But she is also a cranky mess until she has some carbs in her! By the time we get out the door I am border line hysterical. I’m racking my brain trying to figure out how to make these mornings go more smoothly. As I am sitting in the back next to Elizabeth, getting car sick I might add, trying to help her eat her oatmeal (that she screamed she wanted after we were pulling out of the driveway), it hit me. Muffins, breakfast muffins. She loves muffins so why not make them super healthy and full of protein and good fats? Yes!
I took one of my favourite muffin recipes from a diabetic cookbook and adapted it. The muffins are not as low in fat as ones I would make for adults. Growing little toddlers need some good fats in their diets. But if you like you can substitute some of the oil for unsweetened applesauce. I added cut up bananas, not mashed overripe ones, you need firm ones. Sorry, you’re going to have to find another recipe for those mushy dark brown bananas that are attracting flies to your fruit bowl! Old-fashioned oats add that stick to your ribs factor. Egg whites and low-fat buttermilk add the much needed hit of protein. I like to buy the little carton of pasteurized omega egg whites. We add them to scrambled eggs or in place of whole eggs to add a little extra protein. And finally, I added walnuts and raisins for a little texture. (Side note: I used spelt flour. It works quite well either way, spelt or regular. No need to make any adjustments.)
Dine and Dash Breakfast Muffins
This is the doubled recipe. I froze half for later. Why make the kitchen a mess twice?
1 cup all-purpose flour
2 cups whole wheat flour
3 tsp baking powder
1 tsp baking soda
½ tsp (a little less) salt
2 tsp cinnamon
2 cups old-fashioned rolled oats, plus 4 tbsp set aside for later
2 large eggs
4 large egg whites
½ cup agave nectar, plus a scant ¼ cup unpacked brown sugar
1 ½ cups low-fat buttermilk
6 tbsp oil (your choice)
1 tbsp vanilla
4 medium ripe bananas, not over ripe, cut lengthwise and then chopped into small chunks
½ cup chopped walnuts
Scant ½ cup raisins
1. Pre-heat oven to 400°F. Line muffin pans with paper liners.
2. In a large bowl mix together dry ingredients.
3. In a separate bowl whisk together the wet ingredients.
4. Chop bananas and fold them onto the dry. This will help keep the chunks from turning to mush when they bake. Add the raisins and walnuts.
5. Gently fold the wet into the dry. Mix only until combined.
6. Scoop into muffin tins. I use a ¼ cup ice cream scoop, or you can use a ¼ measuring cup. That seems to be the perfect amount.
7. Sprinkle each muffin with oats.
8. Bake for 20 minutes.
If you are like me you bake these at 8pm. So now do you wait for breakfast? Probably not…but do let them cool a few minutes before enjoying one with a glass of milk!
Here’s to smoother mornings!