SchoolDaze Breakfast on the Go!Jul 23, 2013 06:41PM ● By Mary Phillips
Fruit and Fiber Muffins: an easy breakfast that you can prepare ahead for nutrition on the run~
just aren't meant to be 'hot breakfast days'.
Sports schedules, work schedules and extra-curricular activities
typically add up to before-school chaos in our household, and making sure the
kids got a nutritious meal to start their days always meant a big challenge. (Don't even ask me to remember what my poor
darlings ate back when we were juggling three different schools and bus
schedules.) All of my mommy-guilt
disappeared when I discovered the formula for these muffins though: they are
loaded with nutrition and fiber, and can be grabbed as you run out the door!
Pre-heat the oven to 350 degrees.
Start with 4 cups of any of the following. Mix and match as you like:
Fresh grated carrots or zucchini
Cooked and mashed butternut or acorn squash
Cooked and mashed (leftover!) sweet potatoes or yams
Place your fruit/veggie selection above in a mixing bowl and mix in 4 large eggs.
Slowly add a total of 2 cups of the following fibrous ingredients. Mix and match as you like, but for economy use a large portion of oats:
Uncooked old fashioned oats
Add 2 cups of sweetener. Mix and match as you like:
Brown sugar, loosely packed
1 Tbsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon if desired
Finally, slowly add 4 cups of flour. I like whole wheat, but you can substitute other flour types if you need a gluten free variety or prefer white flour, oat flour, etc.
Gently stir in 1 cup of additions. We call them 'mix ins': mix and match any of
Your batter should be thick and lumpy. Grease or spray two dozen muffin tins and fill with batter. Bake 20 minutes or until a toothpick comes out clean – depending on your mix and match selections this may take a little bit longer.
These large and hearty muffins will super-charge your family until lunch time, and are easy to grab on the fly. Enjoy!