A writer has to eat, too, right? And what better than to start every weekday morning with these deliciously healthy, chocolate breakfast muffins! They're easy, quick to make (and eat) and make for about 14-16 chocolate breakfast muffins. 

You'll need:
- 2 cupcake trays, each with 9 holes in them
- 16 cupcake tins
- 3 dl wheat flour (regular)
- 3 dl full grain flour
- 3 dl oats
- 3 teaspoons baking powder (15 millilitres)
1 dl sugar / 1 mashed banana
3 medium-sized eggs
3,5 dl milk
100 gram melted butter
2 dl salted and roasted peanuts
4 tablespoons of cocoa powder

How to:
Heat the oven to 175 degrees Celsius. 
Take two muffin trays with 18 holes in total in them. Add a muffin tin to each hole.

Mix all the dry ingredients well in a bowl. Whisk the wet ingredients separately in a smaller bowl. Whisk them well and individually. 

Make a deep hollow in the dry ingredients and mix the wet and dry ingredients together with a spatula gently and quickly. 

As soon as you can, add the batter to the muffin trays. Fill the muffin tins to the brim. Cook in the oven for 30 minutes.

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These breakfast muffins are deliciously chocolaty and nutty. They also make the weekday mornings much easier.

After eating them, I take out 1-3 more from the freezer (as many as you eat each morning). That way, you'll never forget to take out the breakfast muffins from the freezer.

Put in a plastic bag and store in a dark, dry place where you can easily find them when it's time for you to eat your breakfast. 

Enjoy! :)