Quick, I want a muffin!

"I have to leave in FIVE minutes and I haven't had breakfast!!!"

Sound familiar? Either you, your kids, your spouse or all of you in union all trying not to be late for work, school, whatever. Breakfast seems to be our fastest meal of the day. I try hard to make healthy breakfasts that are tasty and quick to grab. Quaker's oat bran muffins (tweaked a bit by me) is a family favorite! The kids think it's dessert so it's a treat to eat "dessert" for breakfast!

Since it's an easy recipe I thought I'd be brave and let the kids help. (Thankfully I have my team of cleaning robots to save my sanity and clean my floors!) The kids had a blast smashing bananas, mixing the ingredients and desperately wanted to fill the muffin tins, however, I am not brave enough for that yet. I still have a ways to go...

Sarah's Version of Quaker Oat Bran Muffins 
original recipe here

2 cups oat bran, uncooked
1/4 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat free milk
2 egg whites, slightly beaten
1/4 cup honey or maple syrup
2 tablespoons unsweetened applesauce
(optional) 1 cup raspberries or chocolate chips (or other mix in of your choice!)
(optional) 1 mashed banana

1. Preheat the oven to 425 degrees. 
2. Add all of the dry ingredients and mix well.
3. Next add the egg whites, honey or maple syrup and apple sauce and stir until combined.
4. If you are adding the optional ingredients, do so now.
5. Spoon batter into prepared muffin tins so they are 3/4 full.
6. Bake for 15-17 minutes.

Makes about 12 muffins. I often double the recipe to save some. They are great to freeze and thaw out in the microwave or store in an airtight container and enjoy!

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