You know that feeling when you are late for an early morning flight and you are rushing around trying to make sure you remember to pack everything, and just as you turn the doorknob to leave, your stomach grumbles so loudly that you are afraid it woke the neighbors? No? Maybe you are a better morning traveler than I.
After a nanosecond of weighing the consequences of delaying my departure a few more minutes this morning, I ran to the kitchen and popped a frozen Strawberry Whole Wheat Muffin in the microwave and then booked it to the elevators!
This morning I’m heading to Park City, Utah for my bachelorette weekend! I’m looking forward to a long weekend of Girl Time and relaxation. I wanted to bake some cookies for the girls (ok and for me on the plane! Have you seen the travel times to Utah?!), but my fiancé and I didn’t get home until late last night from a work trip to Florida, which afforded no time for baking and very little time for sleeping.
These healthy breakfast Strawberry Whole Wheat Muffins are packed with fresh strawberries, whole wheat, chia seeds, and lemon. I developed these one lazy Sunday morning and then stashed them in the freezer for days when I need a filling breakfast on the run.
Could you make these even healthier? Sure you could! Each time I make them I try to tweak them without sacrificing taste or texture. They are best fresh from the oven but they are still delicious after thawing. Thaw them in the microwave or oven, toast them and smear on some fresh preserves or cream cheese for the perfect addition to any breakfast!Print