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Make a Mighty Muffin for Breakfast!

in The Too Busy to Diet Blog on February 24, 2014

Written by Molly Reidy, Dietetic Intern at University of Texas at Austin

Good afternoon!

My name is Molly. I am a dietetic intern from the University of Texas at Austin and as I have been a food service intern at a public high school for the past 5 weeks, I have been finding my alarm clock greeting me at times that seem earlier and earlier each day. But although living life as a lunch lady has recently changed my routine in a few ways, the early wake up call leading to a too-early breakfast has been the biggest struggle. For the first few weeks I ate breakfast at home at 6:00 am and then found myself starving by 9:30, which then resulted in what I deemed “second breakfast. Either way, two breakfasts was never what I was trying to do. I firmly believe in listening to your body and feeding it when it is hungry and at 6:00 am I was really only hungry for more sleep.

I thought I would share this tale with y’all because I know I am not the only one that has struggled with an early wake up call resulting in early breakfast conundrum. I am not one to sit, settle, and complain so last week I enacted a solution. I prepared an easy grab and go breakfast that I could eat whenever my body decided breakfast should be. My favorite breakfast to have on hand is the Engine2Diet Mighty Muffins. I am generally rather apprehensive when it comes to vegan or any kind of extreme diet but I tried Engine2 for a few months during my sophomore year of college and have been making the muffins ever since. And what better than an oat bran muffin to get you some fiber and celebrate heart health month! They are great to pair with some greek yogurt for extra protein and don’t forget that if you make a large batch you can freeze half so that they stay fresh longer!

Remember, listen to your body and eat when you’re hungry—not just because you are awake!

Engine2diet Mighty muffins

INGREDIENTS:

6 brown bananas, lightly mashed (leave some chunks)

1- 1 ½ cup of apple sauce

¾ cup water

3 cups oat bran

1 teaspoon baking powder

½ teaspoon salt

¼ cup walnuts, chopped or halved

¼ cup raisins

4 tablespoons sweetener

Juice of 1 lemon

INSTRUCTIONS:

Mix wet and dry ingredients in separate bowls. Squeeze the juice of one lemon onto the combined apple and bananas

Combine wet and dry ingredients into one bowl.

Pour into lined muffin tins or use silicone muffin bake ware and bake for 45 minutes or until golden brown on top.