My breakfasts as of late have been a random smorgasbord.
I maaaay have just Googled that word to spell it…I thought it would be more along the lines of shmorgisborg.
Basically it’s been whatever is portable from the fridge. I refuse to leave the house without breakfast, even if it’s just a couple hard boiled eggs and leftover banana bread. Or even better, the last few crackers with the last bite of hummus.
In order for me not to get stuck in the pickle of a random breakfast, I have to cook things ahead of time because being healthy is all about being prepared. That means I can still quickly grab it from the fridge. Portable is a BIG plus. Also, it needs to be something substantial with enough protein and fiber to fill me up until 1130am. I was perusing some oatmeal muffin recipes online and was inspired by Happy Herbivore’s simple oatmeal muffins . They’re a great base for a morning muffin.
I was also inspired by these spooning bananas.
I mean, how could I not use these in a recipe!?
Muffins are pretty much the definitely of portable. I was hesitant to call these muffins because they aren’t light and fluffy and super sweet like you may expect a muffin to be. They’re hearty and more dense than a typical muffin; and they are sweetened mostly from over-ripe bananas with a touch of brown sugar and chocolate chips. I love these because I feel like I’m eating a treat for breakfast even though it’s really just oatmeal baked into muffin form.
Making oat flour is super simple. Just scoop out a couple cups of old fashioned oats and grind them up in the food processor until the mixture resembles flour. The brewed coffee in this recipe really brings out the chocolate flavor–I promise they don’t taste at all like coffee! If you don’t have coffee on hand, you could just use milk instead. These stay best stored in the fridge. I usually microwave mine for a bit in the morning and top with sunflower seed butter. Serious yum.
Portable AND chocolatey = recipe for breakfast perfection.
Double Chocolate Banana Oatmeal Muffins
The perfect chocolate banana on-the-go breakfast muffin.
Recipe type: Breakfast, Dessert
Serves: 9 muffins
1⅔ cups oat flour
½ cup rolled oats
⅓ cup cocoa powder
¼ cup brown sugar
2 tsp baking powder
¼ tsp cinnamon
¼ tsp salt
¼ cup almond milk (or milk of choice)
½ cup strongly brewed coffee
2 large overripe bananas
1 tsp vanilla
¼-1/2 cup chocolate chips
Pre-heat the oven to 375 degrees.
Spray a muffin tin liberally with cooking spray.
Mix together dry ingredients in a large bowl.
In a medium bowl, mash bananas. Add milk, coffee and vanilla to mashed bananas. Mix well.
Pour wet ingredients into dry ingredients and stir until just mixed.
Fold in chocolate chips.
Bake for 15-20 minutes.
Serving size: 1 muffin Calories: 175 Fat: 5 g Carbohydrates: 36 g Sugar: 15 g Sodium: 190 mg Fiber: 4.5 g Protein: 4 g