whole wheat breakfast muffins.

I'm in that mood. You know the one. Where you lay in bed, headphones streaming music from the iTunes playlist dubbed "Mellow" (the Drake & Linkin Park songs that belie the actual mood) and thoughts, instead of focusing on the relaxing chilling session earlier with the bestie, cannot progress past ce;swlfuehsfi;.

It may've been eating dinner so late (9:30 pm). It could also be something else.

It's probably the dinner. Weirddd. These muffins are weird, too. They have so many random (super healthy) things in them, because I made the recipe up totally by myself. I'll keep the focus on the muffins.

I knew I wanted something healthy on hand for a snack or breakfast. I wanted not a speck of white flour and a minimal amount of sugar & fat. I also wanted a little something interesting to them. These were the result.

Teeny; a shot of milk is a perfect amount for one muffin.

They have yogurt, banana, oatmeal, whole wheat flour, brown sugar, and cooked farina in them. Yes! That's the interesting bit. I literally cooked cream of wheat and mixed that into the batter.

Also, this would be a perfect way to use up brown sugar that's gone rock hard. Crush it as small as possible, before mixing into the cooked, hot farina (aka cream of wheat). If it doesn't melt, just keep heating it in the farina till it does.

Speaking of cream of wheat, did you ever (90's kids, this is mostly directed towards you) have that cream of wheat with the dinosaur eggs? They would "hatch" when the farina was cooked?? I just did some snooping on Google & I FOUND IT ON AMAZON. It was oatmeal, not farina. This actually improved my mood. Hey. At least it's not difficult to make me feel better.

Anyway, the final result of this muffin? No banana flavor (you only use half a banana). Incredibly moist. Soft (no crunchy tops, which stems from the very little included fat). Flavorful. Perfectly mini sized, if you use a mini muffin pan. Wonderfully ideal for breakfast or a snack.

Whole Wheat Breakfast (and Snack) Muffins

recipe created by Yatee (myself).

WET mixture

• 1/2 cup yogurt or buttermilk 
• 1/4 cup oil 
• half a banana, mashed (about 1/4 cup) (can sub with applesauce)
• 1 large egg
• about 1/2 cup cooked farina, or cream of wheat 
• 1/4 cup brown sugar 
• 1/4 cup crushed pineapple, very well drained (could substitute grated apple or carrot, I'm sure), optional

DRY mixture

• 1 cup whole wheat flour 
• 1/2 cup oatmeal 
• 1/3 cup ground flaxseed
• 1/2 cup granulated sugar 
• 1/2 tspn baking powder 
• 1/4 tspn baking soda 
• 1/4 tspn salt 
• 1/2 tspn cinnamon 
• 1/2 cup roughly chopped walnuts, optional 

1. Preheat oven to 350 degrees F, or 325 F if using convection. Lightly spray mini muffin pan molds with cooking spray.
2. Mix hot cream of wheat and brown sugar till smooth. Let cool, till no longer steaming. Then combine with remainder of wet mixture ingredients. 
3. Stir together dry ingredients. 
4. Add dry to wet. Stir until just combined. 
5. Spoon batter evenly among the 24 mini muffin pan molds. Bake 12 - 18 minutes. 
6. Let muffins cool in pan for five minutes, before transferring them to a cooling rack.