I am a bonafide breakfast person. I am useless at work if I don’t have a meal before coming into the office. I need food in the morning, but I also want sleep! Smoothies are my typical go-to weekday breakfast drink, but sometimes I want something that’s even easier, that doesn’t require the 5-10 minutes of prep time a smoothie can take.
I have browsing the New York Times Cooking app recently, and I came across a blueberry muffin recipe that grabbed my attention. I love blueberry muffins, but they are often filled with sugar and fat. Traditional blueberry muffins are a favorite on the weekend, but during the week you want something more wholesome that will give you energy for the day.
These blueberry muffins actually have cooked oatmeal in the batter, giving them a fiber boost for the day. The only additional sugar is a quarter-cup of maple syrup which has a lower glycemic index than traditional white sugar.
You are going to love these muffins–they are delicious, easy to make, and even easier to eat on the subway or on your walk to work. They are great with your morning cup of coffee.