Breakfast doesn’t have to be complicated. These seven grab-and-go breakfast muffin recipes make mornings easier and tastier. You can choose from sweet fruits or savory cheese. These muffins are not only yummy but also full of good stuff for a quick, homemade breakfast.
Key Takeaways
- Low-fat content: Just 1 1/4 tsp of coconut oil per muffin
- Refined-sugar free and sweetened with 2 tsp of honey per muffin
- High in dietary fiber (5g per muffin)
- Convenient grab-and-go option: No need to reheat
- Long shelf life: Keeps for 4-5 days at room temperature or in the fridge, and can be frozen for up to 3 months
- Made with healthier ingredients like wheat germ or bran, wholemeal flour, and natural sweeteners
Blueberry Almond Muffins
Blueberry almond muffins are a tasty mix of health and flavor, ideal for a healthy breakfast muffin choice. They’re full of blueberries, which are rich in antioxidants, and almonds, which add protein. This makes them a great way to start your day.
To create these delicious breakfast muffins, preheat your oven to 350°F (180°C). Use a 12-hole muffin tray lined with paper liners, greased with cooking spray. Begin by mixing the wet ingredients: ½ cup of coconut yogurt or applesauce, ½ cup of almond milk, ½ cup of maple syrup, 1 teaspoon each of almond extract and vanilla extract, ¼ cup of canola oil, and 1 tablespoon of lemon juice.
Next, mix the dry ingredients: 2 cups of all-purpose flour, ⅔ cups of almond flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Fold the dry ingredients into the wet ones until just combined. Then, gently add 1 ½ cups of blueberries.
Fill each muffin tray about three-quarters full with the batter. Top with ⅓ cup of sliced almonds for extra crunch. Bake for 25 to 28 minutes, or until a toothpick comes out clean. Let them cool on a wire rack.
These quick breakfast muffin ideas are not only delicious but also nutritious. Each muffin has 223.1 calories, 30.8g of carbs, 4.5g of protein, 9.6g of fat, and 2.1g of fiber. They can be stored in the fridge for up to 4 days or frozen for a month, making them a healthy morning option.
| Nutrition Facts | Per Muffin |
|---|---|
| Calories | 223.1 kcal |
| Carbohydrates | 30.8g |
| Protein | 4.5g |
| Fat | 9.6g |
| Fiber | 2.1g |
| Sugar | 10.9g |
Spinach & Feta Egg Muffins
Looking for the best breakfast muffin recipes? Spinach & Feta Egg Muffins are a great choice. They’re packed with protein and are a healthy option for breakfast.
These muffins mix fresh greens with dairy for a nutrient boost. Let’s look at the main ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 12 large |
| Spinach (fresh or frozen & drained) | 2 cups |
| Feta Cheese | ½ cup crumbled |
| Garlic Cloves | 3, minced |
| Dried Oregano | 1½ teaspoons |
| Ground Black Pepper | ¾ teaspoon |
| Sweet Paprika | ¾ teaspoon |
| Baking Powder | ¼ teaspoon |
| Yellow Onion | ¾ cup, finely chopped |
| Parsley Leaves & Stems | 1¼ cups, roughly chopped |
| Mint Leaves | ¼ cup, chopped |
| Sea Salt | To taste |
Each muffin has just 100 calories. They’re perfect for a quick, gluten-free, and grain-free meal. Here’s how to make them:
- Preheat your oven to 350°F (175°C).
- Whisk eggs in a large bowl.
- Add spinach, feta cheese, garlic, oregano, black pepper, sweet paprika, baking powder, onion, parsley, mint, and salt. Stir well to combine.
- Pour the mixture into a lightly greased muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until muffins are set and slightly golden.
These muffins keep well in the fridge for a week or in the freezer for three months. You can also change up the cheese to suit your taste, making them great for meal prep.
Spinach & Feta Egg Muffins are perfect for anyone looking for a quick, healthy breakfast. They’re great for busy mornings or a nutritious start to your day.
Apple Cinnamon Muffins
Apple cinnamon muffins are a comfort food dream. They mix sweet apples with cinnamon’s warm aroma. Thanks to grated apples, these muffins are moist and have a sweet, spicy taste. They’re perfect for breakfast or a snack and will fill your kitchen with a lovely smell.
Making these muffins is easy, making them a great breakfast choice. Here’s a quick overview:
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Calories: 335 kcal per serving
To make these tasty muffins, you need flour, apples, butter, sugar, eggs, vanilla, and milk. The topping has melted butter, sugar, and cinnamon for a crunchy finish. The crumb topping adds more flavor and texture with brown sugar, cinnamon, butter, and flour.
Here’s the nutritional breakdown per serving:
| Nutrition Facts | Amount per serving |
|---|---|
| Calories | 335 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 17g |
| Saturated Fat | 10g |
| Cholesterol | 73mg |
| Sodium | 184mg |
| Fiber | 4g |
| Sugar | 24g |
Preheat your oven to 425°F (218°C). Bake the muffins for 5 minutes. Then, lower the temperature to 350°F (177°C) and bake for 15-18 minutes more. They come out soft and perfect for any time.
These muffins are great because they’re versatile. You can make them jumbo or mini, adjusting the baking time. They can also be frozen for up to 3 months. Just thaw and add the icing for that fresh taste.
For a special touch, a vanilla icing made from sugar, cream, and vanilla is irresistible.
For the best texture, use firm apples like Granny Smith or Honeycrisp. Make sure all ingredients are at room temperature for the best mix. Enjoy these muffins as your new favorite breakfast treat!
Zucchini Walnut Muffins
Zucchini walnut muffins are a tasty way to begin your day. They mix zucchini’s soft flavor with walnuts’ crunch. These muffins are a great homemade choice for busy mornings, making about 12.
They’re packed with 278 calories per serving and ready in 35 minutes. Zucchini adds moisture and fiber, while walnuts bring healthy fats and proteins. You’ll need 2½ cups of grated zucchini, 2¼ cups of flour, and 2 large eggs. You can also add up to 1 cup of nuts for extra texture.
Start by grating zucchini and draining it well. Mix it with ⅔ cup vegetable oil, ½ cup granulated sugar, ½ cup brown sugar, and 2 teaspoons of vanilla extract. The dry mix includes flour, baking powder, baking soda, salt, and ground cinnamon. Bake at 350°F (175°C) for 22 to 30 minutes.
These muffins are flexible, with options like raisins or dried cranberries. You can also top them with coarse sugar for extra crunch. They keep well in an airtight container for up to 3 days or can be frozen for up to 3 months, ensuring a healthy, tasty breakfast is always ready.
Peanut Butter Protein Muffins
Peanut butter protein muffins are great for fitness lovers and anyone needing a filling breakfast. These healthy breakfast muffins use peanut butter’s protein to keep you energized all morning. They’re perfect as a post-workout snack or breakfast.
With ingredients like peanut butter, honey, and bananas, breakfast muffins stay moist and tasty. You can also try breakfast muffin variations by using almond butter or adding nuts or dried fruits.
| Ingredient | Quantity |
|---|---|
| Large brown bananas | 2 |
| Creamy peanut butter (or any nut butter) | 1 cup |
| Eggs | 2 |
| Honey (or other liquid sweetener) | 1/4 cup |
| Protein powder (any flavor) | 4 tablespoons |
| Vanilla extract | 1 tablespoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Mini chocolate chips (optional) | 1/2 cup |
Each muffin has about 231 calories, 21g of carbs, 9g of protein, and 14g of fat. They can be frozen for up to six months. Enjoy them fresh or reheated for a delicious and nutritious start to your day.
Carrot Raisin Muffins
Carrot-raisin muffins are a tasty breakfast choice. They combine carrots’ health benefits with raisins’ sweetness. Spices like cinnamon and nutmeg enhance their flavor, making them a delightful start to the day.
To make these muffins, you’ll need flour, baking powder, and baking soda. Add cinnamon, nutmeg, and salt too. Mix in sugar, plant milk, avocado oil, and vanilla extract. The main ingredients are grated carrots and raisins, soaked to make them plump. Bake at 400°F (204°C) for 18-22 minutes.
This recipe is vegan-friendly and uses little sugar. It’s sweet thanks to the carrots. Each muffin has 348 calories, 42g carbs, 4g protein, and 20g fat. Keep them fresh in a bag or container for up to 5 days or freeze for a month. With a 4.93 rating from 430 votes, they’re a hit for breakfast or on the go.
FAQ
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