Am I the only weirdo who wakes up and immediately starts thinking of granola? I mean there are so many drool worthy foods out there to wrap my brain around but I rise from slumber contemplating granola. Lame I know.
However, here's the thing, I do not like granola in a bowl with milk. After two or three spoonfuls I am so done with the all the chewing. My gosh, it's so much chewing. I don't have that kind of time in the morning. It's like twenty chews a bite right?
I need something I can eat while I'm waking up kids, making their breakfast and lunches for school, searching for lost shoes, homework papers and jackets. You know, all the things my kids should probably be doing for themselves, but hey I'm a masochist.
Anyway, I cannot start my day on a sugar-high. I need a stick-to-your-ribs breakfast that is not a morning calorie-cow. I prefer to save the calories for my mayonnaise sandwich at lunch.
Life for me has also been out-of-control busy and continues to get crazier every day. The next few months are going to be brutal. This requires my breakfast to be quick. Something I can pull out of the freezer and is ready after 30 seconds in the microwave.
As a result, these Crunchy Maple-Banana-Pecan Breakfast Muffins came to fruition. I have thought about them for a while now, knowing I wanted to incorporate granola together with oat bran. I have always been in love with Trader Joe's Raspberry-Oat Bran muffins because they are filling (and taste good)...the oat bran does the trick.
These muffins are hearty and will keep you going in the morning. These are not your light and airy, skip thru the tulips kind of muffin. They have girth. You will not be looking for another food fix after having one of these. I wrap them up individually and freeze them. I pull them out in the morning, zap them in the microwave and BREAKFAST IS SERVED.
These are not calorie laden muffins (there is no butter). If you need a new healthy-morning fix, try these out.
Crunchy Banana-Maple-Pecan Breakfast Muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup oat bran (I haven't tried it but I think wheat bran or flaxseed meal would substitute nicely)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
2 eggs
2/3 cup light brown sugar
1 cup mashed banana (about 2 medium)
1 cup buttermilk
1/4 cup canola oil
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup mini chocolate chips plus more for topping
1/2 cup chopped pecans
1/2 cup granola plus more for topping (I used a maple-pecan granola but any kind will work)
In a large bowl combine whole wheat flour, all-purpose flour, oat bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a medium bowl, whisk together eggs, brown sugar, banana, buttermilk, canola oil, maple syrup and vanilla extract. Add the wet ingredients to the dry and stir together just until both are blended together.
Gently fold in chocolate chips, pecans and granola.
Prepare muffin cups with cooking spray or by using paper liners. Divide the batter among standard sized muffin cups and sprinkle the tops with more granola and mini chocolate chips. Place in a 400 degree oven for 15 minutes or until a toothpick inserted in the center comes out clean. Make sure to keep an eye on them so your granola does not burn.
Let the muffins cool in the pan for 2 minutes.
Remove to a wire rack to finish cooling off. Wrap them up individually and freeze up to three months. Pop in the microwave frozen for 30-40 seconds for the perfect breakfast. Not too sweet and not too fattening.
Makes about 16 standard sized muffins.
Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.