How To: Grab and Go Breakfast – Muffins

You all know that I love me a good breakfast. Whether it’s my cold and creamy overnight oats or a hot and comforting bowl of quinoa, it makes early weekday mornings that much better. And a very large cup of joe doesn’t hurt either! But, there are those days that are so rushed where it seems that taking even 5 or 10 minutes to wolf down a breakfast bowl is unimaginable.

If I did not have something to eat for breakfast, you would be able to hear my tummy growling from your office, however far away that may be. That is why, I always make sure to have something on hand that is easily grab-able as to not miss out on the most important meal of the day, in my humble opinion.

These muffins are the perfect option for those weekday mornings where you feel like you’re running a mile a minute. Keeping a stash of these muffins in your fridge, or making them in advance and packaging them up for your freezer, ensures that you have a tasty, nutritious, and filling grab-and-go breakfast at your fingertips. I like to make a batch on Sunday, individually wrap each muffin, place in the fridge, and then I’m set for the week.

These muffins are loaded with oatmeal, dried fruit, and whole wheat flour which all add lots of fiber, keeping you full all morning. Add a yogurt or milk and some fruit and you’ve got yourself one mighty fine breakfast.

So with just a little planning and making ahead, you have no excuses to miss out on the most important meal of the day. Waking up early on a Monday morning just got so much better!


Morning Glory Muffins

Serves 18
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Breakfast, Snack
Misc Freezable
Website Cooking Light


  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 Tbsp wheat bran
  • 2 Tsp baking soda
  • 1/4 Tsp salt
  • 1 cup vanilla 0% Greek yogurt
  • 2 very ripe bananas (mashed)
  • 1 egg
  • 3/4 cups walnuts (chopped)
  • 1/2 cup dates (chopped)
  • 1/2 Cup raisins
  • 1/2 cup dried apricots (chopped)
  • 1 1/2 Tbsp ground flaxseed


Substitute the dates, raisins, and apricots for any other dried fruit you have on hand such as dried pineapple, apples, or craisins. Try not to over mix the batter as it may become a bit too tough. These muffins are also great cut in half and topped with some peanut or almond butter!


1. Preheat your oven to 350 and line muffin cups with muffin cup liners. You could also just spray your muffin cups with cooking spray if you didn't have liners. Coat liners with cooking spray (if using)
2. Combine flours, oats, brown sugar, wheat bran, baking soda, and salt in a large bowl. Combine yogurt, banana, and egg in another bowl. Make a well in the centre of the flour mixture and add the yogurt mixture to it. Mix until just combined.
3. Mix in dates, apricots, raisins, and walnuts. Spoon batter into prepared muffin cups and sprinkle with flax seed. Bake for 20 minutes. Remove muffins and cool in a wire rack.

4 thoughts on “How To: Grab and Go Breakfast – Muffins

  1. We love these muffins, too! And you are so right – they make the perfect meal with some fruit and milk. Thanks for reminding me of these – I’ll be making them for sure soon.

  2. Just made these and took them out of the oven….was really delicious! Although I found the batter to be too dry so I added 1/4 cup milk. This recipe will definitely be repeated!

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