If there’s one thing that you should know about me, it’s that I’m a planner.
That is, if I can get something done ahead of time, I’ve probably already done it. Sundays are devoted to preparing for the workweek: making lunches, choosing outfits, and most importantly, making breakfast.
Making sure breakfast is already waiting for me is crucial to my morning schedule – I mean, if I can grab and go I can sleep in, right? And although I’ve been a fan of the overnight oats method for awhile, these make-ahead muffins are even better – one batch on Sunday and I’m sorted all week long. Try all three, mix and match or stick to the original: no matter what you choose, they’re perfect for freezing ahead and munching en route.
Flourless Make-Ahead Breakfast Oat Muffins
YOU’RE GONNA NEED: a muffin tin
3 cups rolled oats (or porridge oats)
2 ripe bananas, mashed
1 cup milk
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1. Preheat oven to 375F (190C). Grease a muffin tin with a light coating of cooking spray.
2. In a mixing bowl, cut the mashed bananas into the oats using a spatula. Add the remaining ingredients and stir together until well combined.
3. Separate the batter evenly between three bowls. Choose your method:
For berry-banana muffins, add about 1/4 cup each frozen blueberries and raspberries.
For choco-peanut butter muffins, add 1 tsp cocoa powder and 1 tbsp peanut butter.
For apple pie muffins, add 1 medium diced apple and 1/4 tsp nutmeg.
4. Spoon batters into prepared muffin tin, filling about 2/3 full. Bake for about 20-25 minutes until golden and cooked through. Allow to cool in the tin for about ten minutes before turning out onto a wire rack. You should get approximately 6 of each variety.
Recipe adapted from Seeking Shade.