4 MUST TRY BREAKFAST MUFFINS

4 Healthy Muffin Recipes 1 Base Batter…How can it get easier then that?

I know how much of a struggle breakfast can be.

Mornings are just hard for kids…especially when they are getting ready for school.

Plus I am always trying to juggle something else like washing dishes from last night or getting backpacks ready.

I am about to make your mornings even easier!!

Grab a pen or save this because your going to want to have this for later!

This isn’t an ordinary muffin recipe. It’s one that’s made with whole grains and better-for-you ingredients.

Plus, these muffins come out super fluffy and pretty much taste like dessert.

Want to know my secretes to making moist muffins??

1. Don’t overmix your batter.

2. In addition to oil, use pureed fruit for extra moistness.

3. Don’t over bake!

Here is the Base Recipe:

INGREDIENTS

Base Dry Ingredients

• 1.5 cups white whole wheat flour

• ½ cup coconut sugar (or light brown sugar)

• 1 teaspoon baking soda

• 1/8 teaspoon salt

Base Wet Ingredients

• 2 large eggs

• 1/2 cup maple syrup

• 1/2 cup milk

• 3 tablespoons melted coconut oil

• 1 cup pureed fruit* from various recipes

  INSTRUCTIONS

  1. First, preheat oven to 350ºF and line a muffin tin with muffin liners.

  2. Next, place dry ingredients into a medium bowl and mix.

  3. Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, milk, and preferred pureed fruit* and mix again.

  4. Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.

  5. At this point, add any of the add-ins for one of the 3 muffin recipes in this post and mix again.

  6. Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.

  7. Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
     

MUFFIN VARIATIONS

HEALTHY BANANA NUT MUFFINS

These banana nut muffins are so delicious, good-for-you, and a great breakfast muffin recipe! 

• 1 cup mashed bananas

• 1/2 cup walnuts, chopped

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

HEALTHY CHOCOLATE MUFFINS

If you like chocolate you’re going to love our these!! They’re sweet and extra chocolatey and delicious. 

• 1 cup mashed bananas

• 1/2 cup unsweetened cocoa powder

• 1/2 cup chocolate chips

• 1 teaspoon vanilla extract

• 1/4 cup milk (in addition to base recipe)

APPLE CINNAMON MUFFINS

There is nothing better than a moist apple cinnamon muffin to remind you of your Grandmas famous apple pie! These are a muffin all will love!

• 1 cup applesauce

• 1 cup shredded apples (moisture removed)

• 2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

CHOCOLATE PUMPKIN ZUCCHINI MUFFINS

Made with both pumpkin and zucchini, these are EXTRA moist and double the healthy with 2 servings of veggies.

• 1 cup pumpkin puree

• 1/2 cup cocoa powder

• 1 cup shredded zucchini (moisture removed)

• 1/4 cup milk (in addition to base recipe)

Muffins are a fantastic thing to freeze for later.

Let your muffins cool completely, Then, transfer them into an airtight container or gallon-size plastic bag.

I know your family will enjoy these muffins and so will your friends! Be sure to share this with them!!

~Rachelle

Hi, I’m Rachelle Meyer fellow mom and farm wife.

I help moms feel confident nourishing their families.

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