Many parents have confided to me that their kids aren’t big on breakfast, so they don’t even try anymore to get them to eat in the morning. I understand and sympathize because Kenya, especially when he was younger, could easily do without breakfast most mornings and be fine . . . until 10 a.m., when the blood sugar crash came and he was not only grumpy but low on energy. Still, I make a point of trying to get my kids excited about their first meal of the day. Hopefully it helps them to understand how important eating in the morning is—not only for their bodies, but also their minds and moods.
These easy-to-prepare Oaty Muffins are made with whole-wheat flour, oats, and eggs for some much needed protein. The honey provides a sweet taste for a morning boost and helps prevent the 10 a.m. crash. Good for bellies and moods!
Cooking spray (optional)
¾ cup old-fashioned rolled oats
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup honey
½ cup buttermilk
½ cup vegetable or canola oil
2 large eggs, whisked
1. Preheat the oven to 350°F and line muffin cups or spray a muffin pan with cooking spray.
2. In a medium bowl, combine the oats, flours, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, whisk the honey, buttermilk, oil, and eggs until combined.
4. Pour the dry ingredients into the wet ingredients and stir until just combined.
5. Fill the muffin cups ⅔ the way up and bake for 20 to 22 minutes (16 to 18 minutes for mini muffins), or until a toothpick inserted in the center comes out clean.
6. Transfer to a wire rack to cool.