Mornings can be stressful, but breakfast doesn’t have to be. With these easily made-ahead sweet sausage & pancake muffins on the menu there’s no reason to worry. One bite, and everyone will be happy!
A sweet and savory breakfast muffin, these sausage, egg, and cheese muffins with grits feature several breakfast favorites. Crumbled sausage, stone ground grits, eggs, & cheddar cheese flavor every bite. Perfect to make ahead for a hearty breakfast on the go.
Breakfast doesn’t get any easier, or more delicious, than these Blackberry Cobbler Muffins. Fresh muffins, filled with ripe blueberries, and topped with a sweet streusel crumble- they taste just like one of your favorite desserts, but this version was made for the AM hours.
A quick & easy, rich & creamy dessert, this No Churn Blueberry Muffin Ice Cream features a fresh blueberry syrup swirl with a heavy sprinkling or homemade cinnamon streusel. It’s a blueberry muffin in each bite (but better, because ice cream!), and the best way to enjoy breakfast for dessert.
Cupcakes are a no brainer for dessert, but what if I told you you could have a breakfast muffin that tasted like a lightly frosted cupcake? These Pumpkin Cream Cheese Swirl Muffins leave you lickin’ your fingers for crumbs with their sweet pumpkin pie spiced selves and a creamy, melt in your mouth cream cheese swirl.
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A moist muffin that makes a perfect pairing with your morning cup of coffee, you want these Chocolate Chocolate Chip Mocha Muffins in your daily routine. It’s the best way to start your day, even when you’ve only got time to grab and go.
Mornings are hard, start your day off with a tasty grab-and-go treat. These Raspberry Lemon Yogurt Muffins will make any day just a little bit sweeter.
Eggs and muffins are both breakfast staples. Combine the two into one ultimate, tasty, portable treat. These Bacon Cheddar Hard-Boiled Egg Breakfast Muffins are AM perfection.
Despite what my blog full of decadent desserts and copious comfort food recipes might suggest, we’re actually pretty healthy eaters. I mean, sure, I love a good breakfast pastry, a
dreamy creamy (I meant creamy) bowl of macaroni & cheese, or even a thick slice of loaded beer bread on occasion, but most of the time… we keep it pretty healthy. In order to keep breakfast a relatively healthy affair, and let’s be honest with our oldest out the door around 5:15 for JV football practice, we don’t have a whole lot of time to be cooking in the AM hours, I try to keep healthy, grab-and-go options on hand. That’s where these little beauties come into play.
A great wholesome applesauce oatmeal muffin that’s delicious, nutritious and low in fat. They’re perfect for breakfast on the go or as a lunch-time treat. The hubs & son # 1 take one of these (or another protein inclusive muffin) and 2 hard boiled eggs for breakfast on their ways to work/football practice. Even with son 1’s grueling practice regime it keeps him fueled. Seriously, these hearty muffins will fill you up with fiber and flavor instead of fat. Who wouldn’t want that?
We love these as is, but I have to be honest, warm out of the oven with a big ol’ pat of butter on em, these are pretty dang amazing. Everything in moderation, right? 😉
Healthy Applesauce & Oat Muffins
1 3/4 cups all purpose, or whole wheat, flour
1 cup quick cooking oats*
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 cup sugar
1 cup coconut oil, melted
1/4 cup nonfat, plain Greek yogurt
1 cup chunky or home-style unsweetened applesauce
1/2 teaspoon vanilla extract
*To make your own quick cooking oats from rolled outs, place rolled oats into the food processor and pulse 4-5 times until they are coarsely chopped but not powdery. Cutting them makes them faster to cook, but do only those few pulses or the oats will turn to mush when cooked.
1. In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
2. In another bowl, cream together sugar and oil by hand.
3. Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated.
4. Gradually add dry ingredients to the wet ingredients and stir to combine. Do not over mix.
5. Drop muffin liners into muffin pan, and then fill 3/4 full with the batter. Bake at 425 for 3 minutes, and then turn the oven to 350 and bake for an additional 17-18 minutes. The muffins are done when a toothpick comes out with crumbs on it. Remove the muffins from the pan and cool.
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