Saturday Morning Muffins

I don’t know about you, but I don’t think real life should start before noon. Mornings are for hard-core souls who do crazy things like sign up for Polar Bear Swims and chest waxing.

Children. Children under the age of 11 still like mornings. No concept of sleeping in. Their eyes open, they stretch, jump out of bed (or roll over because I can’t ever have my bed to myself), and chirp, “I’m hungry! Can I watch TV?” at which point their knobby little knees finally dislodge from my spine.

Here’s what I made for breakfast this morning before my eyes were functioning and I’d only had two cups of tea:

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Saturday Morning Muffins
(aka: leave mommy alone until she has a nap and more coffee muffins)

2 eggs
2 of the world’s gnarliest & most frighteningly ripe bananas
1/4c whole milk
2c oats
1tsp Vanilla extract
1 tsp salt
1TBSP coconut oil
2TBSP wheat germ
1TBSP chia seeds
1TBSP baking powder
3/4c flour
a whole bunch of honey (I didn’t measure. I was sleepy.)
1/2 bag of white chocolate chips (to bribe the children into submission

1) preheat oven to 350F

2) spray a muffin tin with non-stick stuff (I used a 6 large-muffin tin)

3) throw all the ingredients in the mixing bowl (remember to peel the bananas and crack the eggs. …hey, I’m not judging you.) and mix on a low setting until you remember that the mixer is going and maybe you were cooking something.

4) scoop the batter into your tin, remembering that this stuff will puff up about and inch. I used all the batter in one batch, but you go on with your bad self and make more than one batch. You. Wild. Thang.

5) bake for 20-25 minutes or until you’re pretty sure you won’t give your family salmonella poisoning from under-done eggs.

6) watch half an episode of Oscar’s Oasis while you wait for the muffins to cool in the pan.

7) listen to the sounds of happy munching while the kids nosh and you finally get to drink coffee in peace.

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