On weekdays I leave the house before 7 am to commute to work, and while I used to favour some kind of egg-and-toast combination for breakfast, I simply don’t have the time to coordinate that kind of thing anymore before rushing out the door. Toast and jam just weren’t cutting it – I needed something with a little more nutritional oopmh to start my day. I’ve been reading Christina‘s recent nutrient–packed muffin posts with great interest, and prompted by several rapidly blackening and fruit fly-attracting bananas in my fruit bowl, I came up with these bad boys. I added (quite a lot of) whey protein powder, and used oats (blended in a food processor) and rice flour so they just so happen to be gluten-free (which was a happy coincidence, as my wheat-free Aunt was visiting when I made them). And with only 1/3 of a cup of sugar for 16 muffins, I can honestly say these are probably the healthiest baked good that has come out of my kitchen in, well, a long time….