I have been baking oatmeal into lots of baked goods lately, in an attempt to create a variety of reasonably healthy and filling breakfast options. Having food ready to go in the morning has been really helpful in getting my days off to a good start the last few weeks, and this recipe is no exception.
These muffins are delightful because they combine hearty oats with fresh seasonal raspberries and blueberries. There’s nothing better than baking with fresh fruit, and I certainly miss berries in the Fall and Winter when they’re not as juicy (or affordable). Plus, the zucchini in these muffins keeps them moist and lighter than the average oatmeal muffin, so these won’t leave you feeling weighed down. Perfect for a summer morning!
Ever since I’ve started eating breakfast regularly, I wake up every morning and I am ravenous! I’ve graduated from just having a smoothie and I’m now supplementing my morning shake with other foods. In fact, I find that if I front-load my day with good, filling food, I have more energy throughout the day and I tend to eat less junk food. I assume this is because my blood sugar levels are more balanced, but I don’t know for sure.
Because I’m a total breakfast convert now, I’m trying to find some tasty and healthy breakfast options to start adding variety to my morning munching.
My basic criteria for breakfast are:
– lots of protein
– lots of fibre
– as much fruit as possible
– really quick to make
– and of course, it has to taste good