Oof. Monday. By far my least favorite day of the week (for obvious reasons), but knowing that I’m in for a rough few days at work amplifies the Monday pain quotient that much more. Guess I should be thankful that my boss gave me a warning? Eh, maybe.
Luckily I had a great (albeit fast) weekend in Cincinnati, celebrating the marriage of my beautiful cousin Jamie and her new husband, Justin. The weather was lovely, the ceremony was perfect and the reception was full of family, friends and love. And they had a photo booth!
To help transition back into work mode (and avoid a serious “case of the Mondays”), I made a batch of these muffins as a breakfast treat to kick off the week. But don’t let the word “treat” fool you — these are actually pretty healthy! They’re made with bananas and yogurt rather than oil and butter, and packed with fruit, nuts, whole grains and omega 3s. And yes, they also happen to taste really good, too.
Take that, Monday! (Um, where’s my coffee…?)
Wakey Wakey Breakfast Muffins (makes 18)
Adapted from Cooking Light
What you need:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1 tablespoon wheat germ
- 2 tablespoons ground flaxseed
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup plain fat free yogurt
- 2 bananas, mashed
- 1 large egg
- 1 1/2 cups dried fruit, chopped (I use apricots and raisins)
- 3/4 cup nuts, chopped (I used almonds, which I toasted beforehand)
How you do it:
- Preheat the oven to 350 degrees.
- Line muffin tins with paper cups, and lightly spray the inside of each with cooking spray.
- In a large bowl, combine the first 8 ingredients (whole wheat flour through salt). In a separate medium bowl, combine the yogurt, mashed bananas and egg. Add the wet ingredients to the dry, along with the chopped fruit and nuts. Fold until just combined. Don’t worry if your batter looks really thick — it’s supposed to be.
- Bake for 20 minutes or until the tops are lightly brown. Let cool completely on a wire rack.