I noticed my breakfasts weren’t quite cutting it for the harsh weather and long runs early in the morning. Also, trying to make first chair doesn’t exactly bode well for having enough time for a huge breakfast. My solution is these super muffins. They are packed full of nutrients and protein and a touch of sweetness to give a little pick-me-up especially with that coveted cup of coffee. So make a batch and grab a couple when you are running out the door up to the mountain.
1¼ cups old fashioned oats
½ c almond milk
½ c Greek yogurt or sheep milk yogurt
1½ c flour
1/4 c chia ground chia seeds
1 tsp baking soda
2 tsp baking powder
½ tsp nutmeg
1 tsp cinnamon
1 tsp cloves
½ tsp salt
⅓ c brown sugar – packed
¼ c natural applesauce
2 tbs vegetable oil
2 large ripe bananas – mashed
¼ c chopped pecans -optional
1 tbs white sugar and 1 tbs cinnamon combo (optional but great to sprinkle a little on top of each muffin)
-Pre-heat oven to 410 degrees.
-Line a muffin pan with 12 liners or spray with non-stick spray.
-In a large bowl, combine oats with plain yogurt and milk.
-In your coffee grinder, grind up the chia seeds to a powder.
-Mix together flour, chia seed powder, baking soda, baking powder, sugar, spices and salt; set aside.
-Add applesauce, oil, eggs and mashed bananas to the oat/milk mixture and stir well. (If you have a mixer I found this works best. Perhaps I am biased because I am in love with my kitchen aid mixer)
-Combine dry mixture with the wet mixture and stir until mixed well.
-Divide batter evenly into muffin tins.
-Top muffins with pecans and sprinkle a little sugar cinnamon combo.
-Bake for 18-20 minutes.