One of the more carefree, fun, and creative parts of my job includes making the weekly menu in our hospital cafeteria. The sky is the limit — we make anything and everything in our hospital cafeteria and not to boast too much, but people do love our food!
We make Crab-Stuffed Zucchini Boats, Ratatouille, Pepperoni Pizza Quesadillas, Chicken Gyros, Crispy Tilapia Fish Tacos, and Black Bean and Rice-Stuffed Bell Peppers.
It’s…fun 🙂 But serving 100+ is a bit different than serving the 2 mouths I have to feed at home.
In my little hospital kitchen we have one cook and one assistant cook…and neither were there yesterday due to illness.
My morning started with a conversation with the head cook over the phone. “Teresa, what ratio do I use for biscuits?”
Her help? “Oh, I just go based on consistency.” Ha. I’m glad I trained once upon a time with the cook because one of the few things I remember is the consistency of biscuit batter. So, I made biscuits. Good biscuits, too. 😉
Of course it was the day that we had made-to-order egg scrambles on the menu and lunch was packed. Breakfast for lunch is always a hit, but the made-to-order option when you’re short staffed is…stressful.
We made it through. I was running around the kitchen with my hair in a knot on top of my head, periodically cooling off in the freezer (thank goodness for walk-in freezers!), and cursing myself for wearing heels. At least I wasn’t wearing white?
It’s good that people go ga-ga for breakfast, similar to myself. It is, by far, my favorite meal of the day, no matter what time of day its eaten. I love the sweet and savory options, as well as all the baked goods. And as much as I’d love to throw together made-to-order egg scrambles every day, a grab-and-go muffin is much more practical. Besides, doesn’t everyone love a good muffin?
- 1½ cups white wheat or whole wheat pastry flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup old fashioned oats
- 1 cup mashed bananas (from about 3 small bananas)
- 1 large egg
- ⅓ cup brown sugar
- ⅔ cup fat-free vanilla Greek yogurt (or flavor of choice)
- ⅓ cup unsweetened vanilla almond milk
- ⅓ cup unsweetened applesauce
- 2 Tbsp honey
- 1½ tsp vanilla extract
- ½ cup walnuts
- Preheat oven to 400 F. Line a muffin tin with liners and set aside.
- In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, cinnamon, and oats; set aside.
- In a medium bowl, mash the bananas against the side of the bowl using a fork. Measure out 1 cup and discard any excess banana. Whisk into the banana the egg, brown sugar, yogurt, almond milk, applesauce, honey, and vanilla extract.
- Mix the wet ingredients into the dry until well-combined. Fold in walnuts. Distribute batter amongst muffin wells, filling about ¾ths full.
- Bake at 400 F for 5 minutes and then reduce oven temperature to 350 F; bake an additional 13-15 minutes. Allow to cool completely before serving.
It feels like Friday…why isn’t it Friday yet? 😉
All of my favorite foods mixed up in one delicious muffin. Can’t wait to try this!
Can you sub more honey for the brown sugar or will that mess with the consistency too much?
It should work alright – maybe add 1/4 cup more flour?
My dear, why are you still wearing heels – don’t be a fashion hero! Sorry you had to fill in, but I know you love it. Love the stats of those muffins! 😀
Oh man, cooking for all those people sounds stressful! Especially eggs made-to-order! I get annoyed just having to make two different kinds of eggs for me and the.boy since he doesn’t like runny yolks.
Yay for breakfast! It’s definitely my favorite meal of the day. Love these muffins!
I absolutely love this recipe. I add a 1/4 cup of dark chocolate chips and my fiance goes NUTS over these as a sweet breakfast treat OR dessert. It’s awesome to know that so many good things are in there and that dessert doesn’t have to feel so guilty. Thank you for everything you do… your recipes are cherished by so many healthy novices and veterans! <3
Awww, thanks Grace! 🙂 Really appreciate it!
Your cooking is a perfect example of how we can eat healthy food without limiting our palate to the wonderful pleasure of taste that food can give us.
I love how the substances you’ve added to this recipe make it a perfect candidate for a healthy snack. Props to you for cooking for so many people. It actually seems like this is great for people who try to go gluten free as oats are thought to increase the nutritional values in those people’s diets. Furthermore, the beta glucans have been proven to boost defences of the immune system against many kinds of bacteria, viruses and etc, which makes me believe even more that this can also be a great snack for kids. Honey, vanilla, unsweetened applesauce, cinnamon and brown sugar are all perfect to add a mixture of great taste without making it bad for us. I guess you could have added even more honey as it has even been called an “all natural energy drink” and it actually is an all natural unprocessed sugar.
I have to admit that made-to-order egg scrambles on the menu sounds like it was a lot of work for you, I don’t know if I would have the patience to do all of that especially if I am so understaffed. Good job on pulling through even though it was stressful and thanks for the healthy and lovely recipe.