On most mornings, I arrive at school between 7 AM and 7:30. Before leaving my house, I have gotten myself ready, my two children dressed, fed and prepared for their days at school (they are 4 and 5 so still demand quite a bit of attention). To say that it is a busy morning, is a complete understatement.
Last year, after eating too many unhealthy breakfasts (or flat-out not eating one at all) I went to my mother for one of her recipes. My mom (also a teacher) makes breakfast muffins, ahead of time, as a filling, tasty and rather healthy option.
I decided to give it a try. It made my life easier and organized.
Now, I make a full batch every Sunday and bag them two to a bag. If I make too many, I put some in the freezer to get out the night before. It has cut down on my morning preparation but also has helped increase my teaching ability, as I am better nourished. Most importantly though, it is fast and reduces my stress level and decreases my “frazzled” morning feelings.
Marilyn’s (that is my mom!) Muffins:
2 very ripe bananas
1/2 cup olive oil
1 small container applesauce
1/2 cup honey or sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 3/4 cup flour
2 cups oats
Optional: chocolate chips, walnuts
- Peel bananas and break into small pieces (about 1/8 banana pieces).
- Combine bananas, applesauce, egg, and honey/sugar and blend with hand-blender until smooth (about 1 min).
3. Add baking soda, salt and baking powder and blend for an additional 30 seconds.
4. Stir in oats.
5. Sift in flour and stir.
6. If you want to add chocolate chips or walnuts, add to your liking.
Using an ice cream scooper, scoop into cupcake liners.
Bake 350 degrees for 14 to 17 minutes.
Makes around 13 to 15 muffins.
Wait until they cool, bag two to a bag (depending on appetite 🙂