So I haven’t mastered meal prepping yet and I can be guilty of skipping breakfast when in a rush. However I have started making something that helps me start out my day and feel healthy and sustained too.

Homemade blueberry muffins! Too help simplfy things, I usually measure out the dry ingredients for two – now upgraded to 3! Then mix up the wet ingredients when I’m ready to bake.

 

 

Ingredients

1 1/4 cups whole-wheat flour, spooned, and leveled

1 cup old fashioned rolled oats

1/4 cup flaxseed meal (available at natural-food stores, I found at Meijer)

1/4 cup pecans

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup plain low-fat yogurt ( I like to use blueberry or strawberry instead of plain)

1/2 cup packed light brown sugar

3 tablespoons unsalted butter, melted

1 tablespoon grated orange zest

1/4  cup orange juice

1 large egg

1 teaspoon pure vanilla extract

2 cups fresh blueberries or one bag frozen blueberries

 

Directions

1. Heat oven to 375 F. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder,  baking soda, and salt until finely ground. Optional: you can line the muffin pan with paper liners. I do not, I grease the pan instead.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest, juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.

 

 

 

 

Recipe found on RealSimple.com