“Kitchen Sink” – Power Breakfast Muffins

These days I have exercising like a fiend. I am extremely proud of myself because I usually train when I have a race coming up, and then take a more relaxed attitude to working out. But, since this year I wanted to not only lose weight, but get healthier and feel better, I have stuck to a rigorous gym workout for the last 4 months. (Patting myself on the back now.)

The only problem, is mid through my workout, I get ravenously hungry. I have done the fruit and yogurt with granola, the eggs with toast, smoothies, you name it. I needed something filling and portable to take to the gym with me, that is healthy, but also feels like I am indulging. So, I went into my pantry, I love having a pantry after all these years, by the way, and basically took out a basket full of ingredients that could possibly go into a muffin. I edited quite a few, but I did end up using most of them. The result was perfect.

Made with whole wheat flour, oat bran, chia seeds, walnuts, fruit and some cinnamon and chocolate for that splurge factor, these are fantastic little nutrient power houses, with no added fats! Ridiculously delicious and easy to make, and super healthy, these will be a staple to carry in my gym bag when my belly starts a rumbling!!

So here’s what you’re going to need:

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup oat bran

1/4 cup chia seeds

1/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup chopped semi sweet chocolate

1 ripe banana, mashed

1 cup oat milk (you can substitute soy, almond or real milk if you want)

1/2 cup apple juice or sauce

1/2 cup molasses

1 egg

Preheat the oven to 350F (180C). Spray a muffin tin with cooking spray, set aside.

In a large bowl, mix all the dry ingredients together. Sprinkle in the walnuts, raisins and chocolate. Mix well. In another bowl, mix the banana, oat milk, apple juice, molasses and egg. Fold into the dry ingredients.

Use a 1/4 cup measurement to fill the muffin tin 3/4 full. Cook for 16-18 minutes. Let cool on a wire rack for 10-15 minutes before serving.

From my kitchen to yours,

Carla