Breakfast: the most important meal of the day. We all know it, but it can be hard to fit in on busy weekday mornings, especially this time of year when it’s so dark outside. I like to plan ahead and get organized for the week on Sunday night. It means the difference between getting an actual breakfast during the week and scrounging through my purse for a granola bar, piece of chocolate (breath mint if I’m desperate!) mid-morning when my tummy is rumbling. This week, I’m adding a new smoothie into the mix (courtesy of Oh She Glows!) and pairing it with an old favorite muffin recipe I got from my mom.
Super Green Smoothie
1 cup almond milk
1 cup destemmed kale leaves
1 ripe banana, peeled and frozen
2-3 ice cubes
1 tablespoon almond butter
1 tablespoon ground flaxseed or pure chia seeds
1/4 teaspoon pure vanilla extract
pinch of ground cinnamon
protein powder (optional)
Mix together in blender (I use my Vitamix). You can make it in the morning or the night before and keep it in the fridge overnight (genius if you ask me!).
Orange Cranberry Oatmeal Muffins
1 whole orange unpeeled, pureed in food processor or blender
2 eggs beaten
1 cup rolled oats
1 cup white all-purpose flour
½ cup wholegrain flour
½ cup boiling water
1 teaspoon baking powder
½ cup orange juice
1 teaspoon baking soda
½ cup butter
½ teaspoon salt
½ cup brown sugar
½ cup white sugar
1 cup frozen whole cranberries
1 teaspoon vanilla
12 baking cups for muffin tins
Preheat oven to 350 degrees Fahrenheit.
After you puree orange, mix with oats, orange juice, and boiling water. Set aside.
Cream together softened butter, sugars, and add eggs.
Combine dry ingredients and add to creamed mixture.
Add rolled oat/orange mixture, add vanilla and cranberries. Stir well.
Place paper cups in muffin tins. Spoon mixture evenly into tins (mixture will make 12 muffins).
Bake for 15-20 minutes, check to make sure they are done by testing with a toothpick (the toothpick should come out clean if the muffins are done).