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One-Bowl Healthy Breakfast Muffins They'll Love

by Marie Fortin

 

These muffins are so quick and easy, that we often make them first-thing in the morning.  As a bonus, this recipe generates very few dirty dishes. :)  The muffins are moist, yummy and super-nutritious.  We eat them with crunchy peanut butter and would never think of using anything other than chocolate chips.  

(adapted from “Flax & Oat Breakfast Power Muffins” by Angela Liddon) 

Makes 12 muffins

INGREDIENTS

  • 2 ripe bananas
  • ¼ cup milk
  • 1 Tbsp olive oil 
  • 1 large egg
  • 1/2 cup brown sugar
  • 1 cup ground flax seed
  • 1/2 cup whole wheat flour
  • 1 cup large flake oats
  • 1 tsp. baking soda
  • ⅓ cup add-in (we use chocolate chips, but you could use raisins, nuts or blueberries)

INSTRUCTIONS

  • Preheat oven to 350F and prepare a 12-serving muffin tin with muffin liners (or spray tin with oil).  
  • Using a fork or potato masher, mash bananas in a medium sized mixing bowl.
  • Using a wooden spoon, beat in milk, olive oil, egg, and brown sugar. 
  • Add to the bowl:  flax seed, whole wheat flour, oats and baking soda.
  • Stir the dry ingredients + add-in into the wet ingredients until combined; do not over mix.
  • Spoon batter into 12 prepared muffin tins. Bake for 19-20 min, until lightly golden.  Let cool and enjoy!
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