-Sherrie's Breakfast Muffins-
You may all be wondering who in the world is Sherrie? Well, when I was living in Monterey one of my part-time jobs included lifeguarding at the CSU Monterey Bay Aquatic Center. Starting out as a water polo player, I was already at the pool for many hours throughout the day so being a lifeguard worked perfectly with my practice schedule. I would either go from guarding from to practice or practice to guarding. Enter in Sherrie- the leading lady and Director at the Aquatic Center. Throughout my time as a lifeguard, Sherrie was often the one listening (whether she liked it or not haha) to all my cooking experiments and latest foodie facts. I also learned some things from Sherrie and the food tricks she also had up her sleeve. One morning when I was suffering from the post-practice munchies, Sherrie shared one of her muffins with me. From the first soft bite, that muffin was pure gold! I obviously had to get the recipe and she graciously shared it with me. Since then I have made these muffins multiple times and the great thing about this recipe is that it is open to interpretation for all sort of fun mix-ins. You can add your favorite nut butter, make them vegan, replace bananas with zucchini, replace applesauce with pumpkin puree, add dried fruit instead of nuts, and many many more. I recently asked Sherrie if I could share this amazing recipe on my blog and she gave me permission. So, I hope you all enjoy this yummy breakfast muffin recipe and feel free to double the batch and freeze the other half to reheat and enjoy later. Thank you Sherrie for this recipe and all the amazing memories at the pool!
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Step-By-Step Instructions:
Combine oats, cinnamon, sugar, milk, and yogurt in a bowl. Then, let sit for at least one hour so oatmeal can absorb moisture.
Mash bananas, then combine with applesauce and egg whites.
Combine dry ingredients in separate bowl. Next, combine soaked oats and banana mixture, mix well. Add to dry mixture and fold in walnuts.
Sherrie's Breakfast Muffins
Yield: 12 muffins
Ingredients:
1 c. whole grain oatmeal
1 TB ground cinnamon
½ c. coconut sugar
½ c. 1% milk (can also use favorite dairy free milk of choice)
½ c. plain greek yogurt
2 ripe bananas
½ c. unsweetened applesauce
2 egg whites
1 c. whole wheat flour
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
25 g crushed walnuts (used ¼ to 1/3 C walnuts)
Directions:
1. Combine and let sit for at least one hour so oatmeal can absorb moisture.
2. Preheat oven to 400° F
3. Mash bananas and combine with applesauce and egg whites in a bowl. Then, combine dry ingredients in larger separate bowl.
4. Combine soaked oats and banana mixture, mix well. Add to bowl of dry mixture and fold in walnuts. Take care not to over mix batter or muffins will come out tough.
5. Spray muffin pans lightly with cooking spray and bake for approximately 20-25 minutes; until golden brown.