Easy Healthy Breakfast on the Go By Ella Alpert

All photos by Ella Alpert

For many Staples students, mornings can be the most chaotic part of the day. Many students often struggle to get to school on time, and breakfast is often forgotten about. Although it's the most important meal of the day, many students skip breakfast due to a lack of time. Having something already prepared, and easy to grab on the way out the door would be very beneficial to students. This healthy and delicious muffin recipe will leave students satisfied.

The muffins are made with a short list of ingredients:

3 large ripe bananas

1/2 cup honey

1 egg

1 tsp vanilla extract

1/3 cup unsalted melted butter

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 cup quick cooking oats

1 cup blueberries fresh or frozen

First, preheat the oven to 375°F and line the muffin pan.
Mash the bananas in a large bowl.
Add the honey, vanilla extract, egg and melted butter to the bowl of bananas.
Stir the wet ingredients together with a spatula.
Combine the dry ingredients (oats, salt, cinnamon, baking soda, baking powder and flour) in a separate bowl.
Combine the wet and dry ingredients, then add the blueberries.
Divide the batter into the muffin pan and cook for 20 to 25 minutes.

Banana Blueberry Muffins: Total time 30 minutes (10 minute prep, 20 minutes cooking) Serves 12


3 large ripe bananas, 1/2 cup honey, 1 egg, 1 tsp vanilla extract, 1/3 cup unsalted melted butter, 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp salt, 1/2 cup quick cooking oats, 1 cup blueberries fresh or frozen


Preheat oven to 375°F and line a 12-count muffin pan with paper liners. Mash bananas in a large mixing bowl. Add honey, egg, vanilla extract, and honey, and stir with spatula. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, salt, and oats. Combine wet and dry ingredients, but don't over mix. Then add blueberries. After, divide the batter into the muffin pan. Bake for 20-25 minutes.