In an attempt to reduce our consumption of processed food, ie cereal, I have been experimenting with high fiber, low sugar, filling, breakfast ‘convenience foods.’

My morning routine, for the past few has been dry cereal and a diet dr. pepper in front of the computer, reading blogs. I like something I can grab and enjoy with out messy fingers on my keyboard.

So I came up with this recipe, that is nutritious, easy, and reheats great.

I doubled the recipe this last time with great success, and put most in the freezer. On the diet soft drink front, I have switched to the mini cans. Baby steps, baby steps.

Banana Apricot and Walnut Muffins

1 cup organic oat flour

1 ½ cup organic all purpose flour

½ cup organic whole wheat flour

½ organic wheat bran

½ cup organic sugar

1 Clementine, zested

2 teaspoons baking powder

½ teaspoon kosher salt

2 large farm eggs

1 large egg white

1 Tablespoon local honey

2 Tablespoons butter, melted

3 Tablespoons canola oil

¾ cup organic skim milk

2 teaspoons vanilla

1 Clementine, juiced

2 medium ripe banana, mashed

⅔ cup dried apricots, diced

½ cup English walnuts, chopped

Preheat oven to 350º or convection oven to 375º

Lightly grease a 12 cup muffin pan with butter or oil.

In a large mixing bowl combine dry ingredients with a whisk.

Whisk eggs, honey, butter, oil, milk, vanilla, clementine juice and banana together in a separate  mixing bowl.

Pour egg mixture into flour mixture, stir until almost moistened, then fold in apricots and walnuts. Do not over mix.

Scoop ⅓ cup of batter into prepare muffin pan. The batter will come to the top of the pan.

Bake 25- 30 minutes, until golden brown and a toothpick inserted into the middle of a muffin comes out clean. Cool for 3-5 minutes and serve right away.

Note: if using a convection oven bake 20-25 minutes.