On-the-go Breakfast Muffins

It’s almostttt the weekend, which means I will finally have a moment to relax and recover from this crazy busy week! As I’m sure a lot of you understand, being a student means that your schedule is bound to change every so often (depending on if you are on the quarter/semester On-the-go Breakfast Muffins systems) and because I just started working out in Santa Monica, meaning over 2 hours of traffic each day, I have found it to be harder to maintain a healthy diet. While adjusting to my new schedule, I will have to brainstorm some quick and easy snacks that I can always have with me on-the-go!

These low-fat banana oatmeal chip muffins are a great way to start your day and because these days I’ve been getting ready and going to work straight from the gym, they will be a perfect on-the-go breakfast that I can eat while on the road! “These tender banana muffins are so delicious that your friends, family, and co-workers won’t  realize they’re made with wholesome oats and whole wheat flour. I made these muffins tonight and I cannot wait to eat them for breakfast tomorrow!

 

    

Low-Fat Banana Oatmeal Chip Muffin  

Ingredients:

  • 3 large ripe bananas (mashed)
  • 1/2 cup brown sugar
  • 1 chia egg (1 tbsp chia seed + 3 tbsp water)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/3 cup applesauce (unsweetened)
  • 1/2 teaspoon salt
  • 1/2 cup carob/cacao chips

Directions

  • Preheat your oven to 350 degrees.
  • In a small bowl, make your chia egg by mixing 1 tbsp chia seeds with 3 tbsp warm water. Mix and set aside.
  • Add all dry ingredients into a bowl and mix. In another bowl, mix all wet ingredients (including the chia egg). Mix the dry ingredients with the wet ingredients and mix until all ingredients are well-incorporated.
  • In a well greased muffin pan (I used Pam cooking spray), spoon the mixture into each cup (the cups should be around 3/4 full).
  • Bake for 20-25 minutes.
  • Remove from oven and allow it to cool for 10 minutes.
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12 responses to “On-the-go Breakfast Muffins

  1. These look absolutely delicious! I just made some muffins earlier this week for on-the-go breakfasts/snacks..I incorporated spinach into mine:)…luv when I can add some more color..I was inspired by another recipe…perfect breakfast & snack idea!

  2. I have so many troubles doing oatmeal muffins. My mother-in-law made awesome muffins with oatmeal and blueberries and they were so fluffy and high… I tried to prepare them, but they ended up too dense and they never rose, even with the amount of yeast I added…
    I’ll try them again with your recipe, hope they’ll give me better luck.

  3. around how many calories in each muffin? and also how many muffins does this recipe make! definietly will try this! but i need to know the calories so i can keep it in my calorie intake!

  4. I am typically to running a blog and i actually respect your content. The article has actually peaks my interest. I’m going to bookmark your website and hold checking for brand spanking new information.

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