Well spring break is over. Back to five hours of sleep and rushed mornings. One valuable thing school has taught me is how to get ready in under 30 minutes. I usually sleep through four alarms. Currently, the only alarm that works is my mom yelling at me.
I don’t really have the time to make a fresh breakfast in the mornings, so on Sundays, I usually make muffins and put them in the fridge. Then in the mornings, I take one or two and pop them in the microwave to warm them up and grab them along with my cup of tea. I usually grab a banana as well, because without it my stomach seems to grumble the loudest in the quietest parts of class.
This recipe was created out of the frustration of not being able to find a simple recipe on google (the best ideas come out of necessity, don’t they?). More ingredients don’t always result in a better dish.
These muffins don’t have to be berry. They can be almond, chocolate chip, anything really. They’re good plain too. The muffin is your canvas.
makes 8 medium sized muffins
- 1 cup oats
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 egg
- 1 cup milk (I use almond)
- 1/3 cup melted oil (I used coconut)
- 1/2 cup berries or any mix in you want (optional)
- Preheat oven to 350ºF.
- Mix together all the dry ingredients.
- Mix together all the wet ingredients, and then add them to the dry ingredients. (Sometimes I’m lazy and try to divide my bowl in half and try to mix all the wet ingredients on one side. But this is the more proper way of doing it haha.)
- Chop up berries or almonds and fold them into the batter.
- Place mixture into a lined or non-stick sprayed muffin tin and bake for 20 minutes or until you insert a toothpick and it comes out clean.
- Remove from the tin and allow to cool.
Store in an airtight container for up to 5 days-enough for a school week.
I hope this saves you from those embarrassing stomach growling moments.