Breakfast muffins – oats, apple and nuts

Those breakfast muffins came from thinking about my clients, who most of the time are really busy. They live hectic lives and too often don’t make time for themselves or for meals and my job is to help them shift this imbalance.

They can hardly quit their job (although some have changed companies or have gone free-lance from our sessions), often they can’t help the fact that a meeting has been set for 8am despite the fact they have a 2h commute.

The first meal to go tends to be breakfast: “don’t have time”, “can’t eat that early in the morning” is what I often hear. Fair enough, but what if you could take your breakfast with you and it eat at work/on the train/on the plane/on the bus?

I needed something portable and easy to eat. No one wants leaking yoghurt on their laptop, or anywhere else for that matter…

These little beauties are great because they tick the easy and portable boxes but they are also nutritious and filling; they are no skinny blueberry muffins from you who where.

This is a recipe for one so that you get an idea of the portion per person but I’d recommend making more and freezing them. They will last perhaps a day or two in the cupboard but probably not much longer.

Ingredients:

  • 1 medium apple
  • 35g porridge oats
  • 1 tbsp. of almonds
  • 1 tbsp. walnuts
  • 1 tbsp. ground flaxseeds
  • 1 egg white
  • 3 tbsp. milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla bean paste
  • 1/2 tsp. baking powder

Method:

Coarsely chop the nuts and place them in a large bowl with the oats, flaxseeds, baking powder and cinnamon.

Cut the apple in small chunks (you don’t have to peel it, especially if it’s organic) and add to the bowl.

Beat in the milk, egg and vanilla together and pour into the bowl. Mix thoroughly and divide the mixture into muffin cases. I used silicon ones as it’s makes the unfolding much easier and remember, we’re going for quick and easy here. With mine I get two generous muffins but yours may be smaller in which case you’ll get more muffins however this is still a recipe for one! You don’t have to eat them all if you’re not hungry anymore but don’t under-eat either or it’ll come back to bite you later on.

Bake in a preheated oven at 180 degrees Celsius for about 25min, or less if your muffins are smaller – you’ll know when they are ready when they are puffed up, golden and not squidgy in the middle anymore.

Crunch Nutrition Exeter: Breakfast muffins - oats, apple and nuts

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