Another sunny Friday morning on the balcony.
I love the little clover growing in my mums pot 🙂
Today my breakfast looks a little different than usual… what’s that baked good you see there?
Before I fill you in on the baked treat– let me give you a workout (the one I did yesterday after a lil run!). I really enjoy “countdown workouts.”
- Make sure to get your heart pumpin first! Jog, jump rope, march in place, etc. for a least five minutes. I did this workout post 3 mile run so I just went once all the way through- feel free to repeat as you desire!
- 100 jumping jacks
- 90 butterfly situps
- 80 bicycle crunches
- 70 russian twists
- 60 sec. plank
- 50 butt kickers
- 40 leg lifts
- 30 sec. of mountain climbers
- 20 crab toe touches
- 10 side reaches
Okay. Now back to the treat!
It’s just a baked oatmeal muffin with banana, chocolate chips, and raisins. No big deal.
Just kidding- it is a big deal because it’s delicious. I took my inspiration from the blog I told you about earlier this week Emily Bites. She calls them Banana Chocolate Chip Baked Oatmeal Singles. I’m just going to call them Choco-Raisin Banana Oatmeal Muffins.
But I used 1/3 cup chocolate chips and a 1/3 cup raisins. I also added a tsp. cinnamon. According to my calculations, only about 130 calories per muffin– score!
I am game for anything with bananas and chocolate.
I was hoping the chocolate would still stand out as you’ll notice I lowered her 3/4 cups of chocolate chips to 1/3 cup, but there was still plenty of chocolate in these with my changes. In fact, more would be slightly overwhelming in my opinion.
I made them to surprise Will earlier in the week because he’s been having some looooong days at work. I’m nice sometimes 😉 But the recipe makes 18 muffins SO obviously they’re for me too. You can totally freeze them and then heat them up in the microwave for about a minute whenever you want one! Convenient breakfast, snack, or dessert.
I brought some into work for a couple of coworkers. I really don’t like too many baked goods lurking in my apartment. Plus, I love making food for people. It’s terrifying and I worry they’re lying to me when they tell me something I made is good… but it’s fine haha.
For a more balanced/real breakfast, I ate my muffin with a 1 egg, 1 egg white, spaghetti squash (yay leftovers!), and tomato scramble. Switchin’ things up for breakfast today!
I was going to add avocado but totally forgot- womp. But I highly recommend that.
For the scramble I basically just sauteed a cup of spaghetti squash, some chopped onion, and tomatoes in a skillet (sprinkled with garlic powder and a little basil). After about 3 minutes I put my whisked eggs in and stirred till they were scramble-y.
Starting the four day weekend off right with some of my favorite foods: bananas, chocolate, and eggs. I can’t complain.
Did I mention I’m off till Tuesday- sweet sweet sigh of relief.
TGIF- Carpe Diem, everyone! xoxo