Half-Homemade Breakfast I Banana Carrot Oat Nut Muffins

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Whether you are working from home, going back to the office, or getting your children ready for the school year, it can be difficult to make time for homemade breakfast options. It can feel a bit overwhelming for those who have not cooked from home often, or even like burn out for those who have been.

To help lesson your time in the kitchen, try including half-homemade breakfast options. This easy and practical approach involves taking premade food products and adding them to recipes.

Try some of the products below!

1. Just Crack An Egg. An easy, microwaveable-safe cup that is ready in minutes just by adding an egg. It has protein that keeps you full, and vegetables which adds more nutrients to your day.

2. RX Vanilla Almond Oats. Add hot water for fresh oatmeal in the morning, or store in the fridge at night for cold overnight oats. Stir in whatever toppings you like such as fresh fruit, nut butters, seeds, granola, or yogurt.

3. Dole Boosted Blends. Having precut, prewashed, or frozen fruit on hand can save time in the morning. Add these blends into a blender with Greek yogurt and your milk of choice for a quick smoothie drink or bowl with no ice needed.

4. Kodiak Cakes Power Waffles. A whole-grain, high protein option that includes just popping them in the toaster. Top them off with a dollop of yogurt and syrup, or with peanut butter and fruit.

Information gathered & adapted from:




Banana Carrot Oat Nut Muffins

1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg
3/4 cup milk
1/3 cup combination vegetable oil and unsalted butter (softened)
1/2 teaspoon vanilla extract
1 cup over-ripe bananas (2 bananas), mashed
1 medium carrot, grated
1/2 cup walnuts, chopped


1.Pre-heat oven to 375 degrees.
2.Mix the first 8 dry ingredients in a large bowl and whisk together.
3.Whisk an egg into a medium bowl with milk, oil-butter combination, and vanilla.
4.Add the mashed banana and grated carrot to liquid and whisk.
5.Combine liquid mixture to flour mixture in large bowl and stir until just combined.
6.Line a 12-cup muffin tin with paper bake cups and divide the batter among them with a large cookie scoop.
7.Place muffin tin in over for 16 to 18 minutes or until toothpick comes out clean. Enjoy!

Serving Size: 1 muffin

Nutrition Information per Serving: 9.9 grams total fat, 2.7 grams saturated fat, 28.1 grams carbohydrate, 2.6 grams fiber, 4.6 grams protein, 115.3 milligrams sodium, 177.8 milligrams potassium, 12.1 grams sugar

Recipe adapted from:

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