As I’ve mentioned in the past, I’m constantly on the lookout for quick breakfast solutions that I can grab and eat en route to work (me? morning person? ha!) While this recipe may not be as healthy as the breakfast loaf I’ve been known to make, it does make for a wonderful alternative. The addition of oats and walnuts not only give it a satisfying texture, but they add that little bit of something that keeps you fuller longer than your every day muffin might. Whip em’ up on a Sunday and you’ll have enough to last you (and your roommate/coworker/significant other – yes, muffins DO make friends) all week-long.
Adjustments: the amount of sugar this particular recipe calls for seemed excessive to me turning this so-called muffin into what I would describe as a cupcake. Instead, I used half the amount of white sugar, unsweetened coconut in lieu of the sweetened kind, steel-cut oats instead of granola and added a small handful of chocolate chips (because, obviously).