We’ve all had those mornings when nothing seems to go as planned. Your alarm fails to go off, you discover a stain on your outfit, or maybe you’re just moving in slow motion. So what do you do for breakfast? It’s best not to simply skip it. Your stomach will be growling long before lunch and you’ll also likely lack energy. Plus, countless studies have exhibited the importance of a good morning meal.

Rather than making a pitstop at the drive thru on the way to work for a donut (this habit can wreak havoc on your wallet and your waistline), try my recipe for a sweet, delicious and nutritious baked good! This recipe makes a big batch, perfect for freezing and having go-to breakfasts for days.

I’ve adapted this bran muffin recipe that was passed along to me from a family member’s friend—and now it’s your turn to give it a shot!

Karla’s Best Bran Muffins

Here’s the line-up:

Mix together and set aside:

• 1/2 box Bran Flakes cereal
• 3 3/4 cup skim milk or water (I’ve not really noticed a difference; either works)
• 1 cup brown sugar

I know that 1 cup of sugar sounds like a lot, but this recipe makes about 30 muffins. Each muffin will have a little more than 1/2 Tbsp. of brown sugar.

Mix together and set aside:

• 3 cups whole wheat flour
• 1 Tbsp. cinnamon (I like a lot! Tasty, plus it’s great for you.)
• 1 1/2 tsp. baking soda
• 4 1/2 tsp baking powder

Add this dry mixture with the cereal mixture.

Finally, mix in 8 oz. egg substitute (or 4 regular eggs) and 8 oz. unsweetened applesauce. Applesauce works great as an oil substitute for those who are watching their fat intake.

Stir all ingredients together well. I’ve found that the muffins come out better if the batter is allowed to set up a bit in the refrigerator. Cover the bowl with foil and let is rest for a few hours in the fridge.

When you’re ready to bake, preheat the oven to 400*.

Give your favorite muffin pan a spritz of nonstick cooking spray and fill the cups.

Pop the pan in the oven and bake for 16-18 minutes, until the tops of the muffins feel solid and begin to brown and crackle a bit. They’ll look like this when you pull them out:

Yum! I loosen the muffins by circling a knife around the outer edge, then scoop them out gently with a large spoon. After cooling the bran muffins, I load up a large Ziploc bag for the freezer. I highly recommend freezing extras, as these spoil fairly quickly if left out. They taste great even after quite some time in the freezer!

When morning rolls around, I can defrost a couple muffins, grab a piece of fruit, and hit the door. A perfect solution that I find to be a scrumptious, easy way to start the day!