Fast and Easy Summer Meals for Busy Days! Part One -Morning Muffins!

Morning Muffins!

What a summer!!

On May 27th at 2:22PM I gave birth to my son, Henry.  Dan and I have spent the last two months staring and kissing our beautiful baby boy.....Not much recipe writing this summer for me but the wonderful thing about summer produce you really don't need to do that much to them to get dinner on the table fast.  This summer it's been grill everything!!  A big plate of grilled veggies, tofu and a cold quinoa salad in the fridge make getting meals on the table quick, easy and nutritious are a must now that we have a new born.  
  I like to make some dinner staples Sunday mornings, taking advantage of Dan not having to go into the shop and he enjoys the one on one time with Henry.  I normally make a grain-quinoa salad, a dressing/ marinade, muffins (for breakfast and freeze 1/2 for later) and a lot of grilled vegetables which is my base for many summer meals.
   I'm going to start this collection of recipes with my Morning Muffins, banana, peanut butter, oats, flax seed and apple.  Super easy, tasty, light, airy, nutritious and ready to eat quickly on the go.

Bananas, Oats, Peanut Butter and Crumble Topping
Light and Fluffy with a nice crunch from the Flax Seeds!

Morning Muffins

Makes 18 Muffins



  • 3 Very Ripe Bananas, Mashed With Fork
  • 1/3 C. Soy Milk
  • 1 Tbsp. White Vinegar
  • 1/3 C. Apple Sauce
  • 1/2 C. Peanut Butter
  • 1 Tsp. Vanilla


  • 1 1/2 C. AP Flour
  • 1/2 C. Old Fashion Oats
  • 1/3 C. Organic Granulated Sugar
  • 1/3 C. Light Brown Sugar
  • 1/2 Tsp. Salt
  • 3 Tbsp. Flax Seed
  • 1 Tsp. Baking Soda

Crumble Topping (Optional)

  • 4 Tbsp. Coconut Oil
  • 1/2 C. AP Flour
  • 1/2 C. Organic Granulated Sugar


Pre-heat oven to 350 degrees

  1. In a large bowl mix all the wet ingredients together until smooth.
  2. In a medium bowl mix all the dry ingredient together.  
  3. Add the dry ingredients to the wet ingredients and with a spatula fold the wet ingredients into the dry being careful not to over mix.
  4. Line two muffin pans with cupcake liners and fill liners 2/3 full. Set aside.

Crumble Topping

  1. In a small bowl add coconut oil, flour and sugar and with a pastry cutter or your fingers blend ingredients together until mixture resembles course corn meal.
  2. Sprinkle 2 Tsp. of crumble on top of each muffin.
  3. Bake in oven about 30 minutes until golden in color and cooked through.
  4. Rest muffins in Muffin tin for ten minutes before transferring to wire rack to cool completely.

These freeze beautifully.

Here's how I did it!

Wet and Dry Ingredients

Carefully Mix Together

Add Crumble Topping
Bake 30 Minutes at 350 Degrees Until Golden

Cool on Wire Rack



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