Piper, my youngest, is not the sleeper in our house. She’s like me – requires less sleep and is 100% a morning person. However, she’s also an evening person…it’s really quite amazing. She generally hits an afternoon lull, which unfortunately I only get to witness over weekends, at which point she’ll grab her “lovie” (duck stuffed animal) and suck her thumb in total silence, generally laying on the floor. She just…chills out for a while and then slides back into life when she’s ready.
She’s rarely whiny and has never been one to melt down over sleep. She’s an atypical child in that sense, no doubt. However, I’m learning that her sleep requirements, or lack thereof, have some pros and cons.
This morning, it was 6am and I woke to her whispering to me that she wanted to snuggle in my bed. Tempting and oh so sweet. Half asleep, I told her she had to go back to her room until 6:30 was on the clock. My alarm wasn’t even set to go off until 6:40am! I realize that isn’t all that early, but it’s early enough for me, that’s for sure. I’m a morning person, but I am also wed to my morning routine.
That morning routine looks something like…check emails and random goofing off on my phone for 15 minutes, get my hair and make-up done, feed the dog, prepare a glass of iced coffee for myself, make breakfast for the girls and pack up for the day, and then supervise teeth brushing while I do their hair before brushing my own teeth, throwing on scrubs, and dashing out the door.
Any disruption to this flow can result in me getting a bit cranky and for this reason, I welcome the girls dressing themselves – Shea may have gone to school in a Christmas dress and Piper in a yellow and blue dinosaur dress with pink leggings today. I don’t give two hoots because they did it themselves!
What also makes my morning routine all the smoother? A plan for breakfast. This morning was a hit: frozen waffles with a drizzle of syrup and a sprinkle of cinnamon served with chicken sausage. It was easy, but muffins made over the weekend to enjoy all week long? That’s where the real magic is at! These were well-loved for all the reasons!
- 1 ¾ cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 overripe bananas
- ⅓ cup honey
- 1 egg
- ½ Tbsp vanilla extract
- ¼ cup olive oil
- 1/4 cup unsweetened vanilla almond milk
- 3/4 cup chopped walnuts, divided
- Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray or line with muffin liners; set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well-combined; set aside.
- In a large bowl, mashed the peeled bananas against the side of the bowl using the backside of a fork until few small lumps remain. Add the honey, egg, vanilla, olive oil, and almond milk; whisk until well-combined.
- Pour the dry ingredients into the wet and mix until just combined; fold in 1/2 cup of the chopped walnuts.
- Using 1/3 cup scoops, fill each muffin well and top with a sprinkle of the remaining 1/4 cup chopped walnuts.
- Bake for 20-25 minutes or until golden and an inserted toothpick is cleanly removed. Allow to cool for 10 minutes before serving.
Recipe from Ambitious Kitchen
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 211Total Fat: 9.7gCholesterol: 15mgSodium: 204mgCarbohydrates: 29.0gFiber: 3.8gSugar: 11.5gProtein: 3.7g
In need of more busy morning breakfast options?
- Morning Glory Muffins
- Giant Whole Wheat Apple-Oat Breakfast Cookies
- Sweet Potato and Apple Breakfast Bake
- Banana Breakfast Cookies
- Blueberry Coconut Baked Oatmeal