In my few short years as a Registered Dietitian, one common theme that I have noticed with tons of my clients is that they skip breakfast. I personally go to bed thinking about what I’m going to eat for breakfast, and then wake up excited to eat it, so needless to say, I’m always mind-blown by breakfast-skippers. But I totally get it. People have many different reasons for skipping breakfast, but the most popular one is “lack of time” in the morning. It’s hard enough for us to wake up when the dreaded alarm goes off, let alone wake up early enough to allow for preparing and eating breakfast before we head out the door for work, class, or whatever it may be.
However, many RDs would agree with me that breakfast is extremely important, and I think we all know that by now. Not only is skipping meals bad for your metabolism, but breakfast is also an opportunity to set the tone for the rest of day. I find that starting off with a balanced breakfast leaves me feeling satisfied and gives me sustainable energy to get my day going. It also makes me want to continue making healthy choices at my next few meals.
In case you’re wondering, my favorite breakfast includes two eggs loaded with veggies, and steel-cut oatmeal topped with cinnamon & mixed berries, or an omelet alongside homemade baked goods, such as my Whole Wheat, Refined Sugar Free Banana Bread or these delicious banana muffins I’m about to share with you. The banana bread/muffins are always smothered in either crunchy peanut butter or almond butter, because… what is life without nut butter? PS: I usually toss frozen spinach, peppers & onions in my eggs. I’ll use fresh veggies if I have them prepped, but frozen veggies are the easiest to have on hand, require no prep on your end, and you don’t have to worry about them spoiling before you eat them. If you struggle to fit veggies in your day, I highly recommend purchasing some frozen chopped veggies. It just makes life so much easier!
I personally prefer to make my own baked goods, as opposed to picking them up at the grocery store or Starbucks drive-through, because a) they are much cheaper this way, and b) I know they are filled with ingredients that make me feel my best and give me lasting energy. Muffins are perfect for an on-the-go breakfast or snack, so whipping up a batch of these is a great way to ensure you have something delicious and healthy to fuel your busy week. I like to stick mine in the freezer within the first day or two so I don’t have to worry about them spoiling, and if I don’t get to them that week, I have something to fall back on the next time I’m in a pinch! They heat up perfectly in the microwave! (If you don’t freeze them, I do recommend refrigerating them for up to 3-5 days.)
My absolute favorite thing about this particular recipe is the fact that the batter is solely made in the blender, so you don’t have a bunch of dishes to clean after you’re done! Another thing I love about these muffins is that they are super versatile. Top them off with any and all of your favorite toppings — dried fruit, nuts and/or dark chocolate — and it’s almost as if you’re having something new each time! I have made them with all of the above toppings before, and they are delicious no matter what; however, my favorite add-in is simply chopped walnuts, which is what I tend to stick with the majority of the time. It adds a delicious crunch, as well as a dose of heart-healthy fats, helping to keep you full and satisfied long after your meal.
This recipe is totally effortless and so tasty. You’ll definitely want to start making these every weekend to save yourself time on busy weekday mornings!
Banana Nut Blender Muffins
Only one dirty dish and a delicious, healthy breakfast for days to come! Add any toppings you like to spice these up! Use GF oats to make these gluten-free.
Credit: recipe inspired by WellPlated.com
- 2 cups old-fashioned oats (GF if needed)
- 2 large, very ripe bananas
- 2 large eggs
- 1 cup Chobani plain Greek yogurt
- 2 tbsp pure raw honey
- 1 1/2 tbsp chia seeds
- 2 scoops Further Collagen (optional)*
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- Optional mix-ins (1/2 cup or sprinkle desired amount on top): dark chocolate chips, chopped walnuts, reduced-sugar dried cranberries, fresh or frozen blueberries
*Visit furtherfood.com or Amazon to purchase your own Further Collagen! It’s an awesome source of protein with no fillers or added sugars. Use my code WELLNESSFORTHEWIN for 10% off your purchase and free shipping.
- Preheat oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners, also sprayed with non-stick cooking spray. (I usually fill a 12-cup muffin tin plus an extra 6-cup muffin tin!)
- Place all ingredients (besides mix-ins) in a blender or food processor: oats, bananas, eggs, Greek yogurt, honey, chia seeds, collagen peptides, cinnamon, baking powder, baking soda, vanilla, and salt. Blend on high for 2-3 minutes, and stop to scrape down the batter from the sides as needed, until batter is smooth and the oats are almost completely broken down. Add mix-ins by hand after blending is complete, or sprinkle on top once the batter is in muffin cups.
Divide the batter between the prepared muffin cups, filling them about 3/4 full.
Bake for about 15 minutes, or until tops of the muffins set and are golden brown, and a toothpick inserted in the center comes out clean. Let the muffins cool for about 10 minutes before removing from pan, then dig in!
- Serving suggestion: serve warm with a dollop of almond butter on top.
Toppings pictured: frozen blueberries, chopped walnuts, mini chocolate chips, dark chocolate chips & reduced-sugar dried cranberries