Muffins are a good go to breakfast for my husband. He eats after he gets to the nursery so I pack something both nutritious and easy. I usually pack a couple of muffins and some boiled eggs together. Of course, he doesn’t get muffins everyday, sometimes it’s pancakes, waffles,fruit or cereal with his eggs. I like the muffins because besides being filling and nutritious , they are made in bulk so I freeze half of them in individual bags for the next week ( 2 to a bag).
These can also be used for a snack or mini meal..
3/4 cup unsweetened soy milk
3/4 cup of liquid sweetener (sugar in raw, honey, etc)
1 tbsp molasses(unsulphered)
1/4 cup of canola oil
2 lg eggs ( or substitute like flax seed and water)
2 smooshed bananas
1 1/4 cups of whole wheat pastry flour
1 c whole white wheat flour
1 1/2 baking powder
1/2 teas baking soda
2 tbsp ground flax seed (opt)
1/2 teas sea salt
1/4 teas nutmeg
1 teas cinnamon
1 1/4 cups blueberries
Preheat oven to 350.
Spray muffin pans with olive oil spray or line with cupcake papers.
-In a med to lg bowl, mix milk, molasses,raw sugar,oil and eggs together, Add bananas.
-In another bowl, mix flours,baking powder, baking soda, sea salt, cinnamon and nutmeg. Fold the dry ingredients into the wet . mix til combined. Fold in blueberries.
-Pour batter into muffin tins about 3/4 full.
-Bake til golden brown and muffin springs back when pushed gently with thumb.