This week's plan. . .

A Better Breakfast

I'm getting back in the swing of things since the birth our new baby.  Breakfasts have been lacking variety as I have tried to focus on having 6 kids + myself all dressed and ready to leave for school.  Today I was up early enough to make boiled eggs, healthy banana-oat muffins, and fresh fruit.  It was a welcome change from Cheerios!  

Healthy Banana-Oat Muffins

6 muffins

Prep: 15 minutes

Bake: 18 minutes

Cool: 5 minutes

Stand: 5 minutes

Ingredients

•                Nonstick cooking spray

•                1/2  cup white whole wheat flour or whole wheat flour

•                1/4  cup quick-cooking rolled oats

•                3  tablespoons packed brown sugar

•                2  tablespoons flax seed meal

•                1/2  teaspoon baking powder

•                1/4  teaspoon ground cinnamon

•                  Dash salt

•                1  small ripe banana, cut up (1/2 to 2/3 cup)

•                1/4  cup fat-free milk

•                2  tablespoons refrigerated or frozen egg product, thawed, or 1 egg white

•                1  tablespoon canola oil

Directions

Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.

In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.

Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.