Breakfast Muffin Recipe

I've been experimenting with Breakfast Muffin recipes lately since one of my kids likes to just eat something quick, and this recipe is pretty versatile!

 Ingredients:

• 1/2 c butter, softened
• 1/2 c sugar
• 1 large banana, mashed
• 2 eggs
• 1/2 c yogurt
• 2 c almond flour (you can sub with all-purpose)
• 1 t baking powder
• 1 t baking soda
• 1/2 c flax seeds
• 1 c chocolate chips
• granola (optional)

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Mix butter and sugar in a large bowl until creamy.
• Mix in banana, eggs, and yogurt.
• In a separate medium bowl, combine almond flour, baking powder, baking soda, and flax.
• Stir dry ingredients into wet ingredients.
• Stir in chocolate chips.
• Pour batter into cups of prepared muffin tin, approximately 3/4 full for each cup.
• Top each cup with granola.
• Bake for 11 minutes, then increase temperature to 375 degrees Fahrenheit and bake for 5 more minutes, to get the tops golden brown. 

These muffins are great for breakfast, an afterschool snack, or even dessert!

You can also mix in chia seeds, hemp seeds, protein powder, and other ingredients you may have on hand.  

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Oatmeal Banana Chia Muffins

 

I saw a recipe for muffins in Health magazine that called for ingredients I already had on hand, so I decided to give it a try, with some tweaks (I added chia seeds and used chocolate tahini).  

These muffins are great for breakfast, snack, or even dessert!

Oatmeal Banana Chia Muffins

Ingredients:

• 3 large bananas - 1 mashed, 2 cut into slices
• 1 1/3 c almond milk
• 3 T chocolate tahini
• 2 T ground flaxseed
• 1 T chia seeds
• 5 T maple syrup
• 2 c old fashioned oats
• 1 1/4 t baking powder
• 3/4 t ground cinnamon
• 1 1/2 t fresh lemon juice

Directions:

• Combine mashed banana, almond milk, chocolate tahini, ground flaxseed, and chia seeds in a medium bowl.
• In a separate medium bowl, combine oats, baking powder, and cinnamon.
• Stir banana mixture into oat mixture.
• Stir in sliced bananas.
• Pour batter into prepared muffin tin.  
• Place a sliced banana on each, and sprinkle with more chia seeds.
• Bake at 350 degrees Fahrenheit for 25 minutes.

You can find the original recipe in the May 2021 issue of Healthy magazine.

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Chocolate Banana Muffins with Cacao Nibs

I bought some organic cacao nibs for smoothie bowls, and I thought it would be a great idea to incorporate them into muffins!

I made Chocolate Banana Muffins with apple bananas and Malama Mushroom's Lion's Mane Cacao Mix, and they turned out yummy!  It's a fun breakfast treat, snack, or even dessert!

Chocolate Banana Muffins

• 6 T butter, melted
• 3/4 c dark brown sugar, packed
• 1 large egg
• 1 t vanilla
• 3 apple bananas, mashed
• 1 c all-purpose flour
• 1/2 c Malama Mushroom's Lion's Mane Cacao Mix (or can substitute cocoa powder)
• 1 t baking soda
• 1 t baking powder
• 1/2 t salt
• 1 c semisweet chocolate chips
• 1/2 c organic cacao nibs (for topping)

Directions: 

• Pre-heat oven to 350 degrees Fahrenheit. 
• In a large bowl, mix together sugar, butter, egg, and vanilla.
• Mix in mashed bananas.
• Mix in flour, cacao mix, baking soda, baking powder, and salt, being careful not to overmix. 
• Mix in chocolate chips. 
• Scoop evenly into prepared muffin tin.
• Top with organic cacao nibs.  
• Bake for approximately 15-17 minutes. 

You can find the original recipe here on Show Me the Yummy.  

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Papaya Muffins

I never baked with papaya before, but I looked up a recipe since I had papaya that was about to go bad if I didn't eat or do something with them, and luckily I found a very easy Papaya Muffins recipe.

The recipe I found used a lemon glaze, but I decided to just top the muffins with crushed walnuts instead.  I also made them in both regular and mini sizes (I just love mini muffins!).

The kids loved the muffins, and have been eating them for both breakfast and snack!

Papaya Muffins

Ingredients:

• 1 1/4 c sugar
• 1/2 c oil
• 2 eggs
• 1 1/2 c pureed papaya
• 1/2 c vanilla yogurt
• 2 1/2 c flour
• 1 t baking soda
• 1 c crushed walnuts

Directions:

• Mix sugar and oil in large bowl. 
• Mix in eggs.
• Mix in papaya and yogurt.
• Mix in flour, baking soda, and 1/2 c walnuts.  
• Pour into prepared muffin tin, filling each cup 3/4 full. Top with more walnuts.
• Bake in pre-heated oven at 350°F for 25 minutes (for mini muffins, bake 10-12 minutes).

You can view the original recipe here on Toubab Recipes.

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Oatmeal Muffins

I made these versatile Oatmeal Muffins that are great for an after school snack, dessert, or even breakfast!

I made two different batches - one with chocolate chips and vanilla protein powder; the other with vanilla protein powder, chia seeds, and strawberries.

You can add all sorts of mix-ins and toppings!

The kids eat them either chilled, or warmed up for a few seconds.

Oatmeal Muffins

Ingredients

• 1 c milk (I used vanilla soy)
• 1 c quick cooking oats
• 1 egg
• 1/4 c vegetable oil
• 1 c flour
• 1/4 c white sugar
• 2 t baking powder
• Mix-ins: 1 c chocolate chips or 1 c chopped strawberries + 1/4 c chia seeds

Directions

• Preheat oven to 350 degrees F.
• In a small bowl, combine milk and oats, and let soak for 15 minutes.
• In a separate bowl, mix the egg and oil together.
• Stir in the oatmeal mixture.  
• In a small separate bowl, combine the flour, sugar, and baking powder and salt. 
• Stir flour mixture into oatmeal mixture.
• Add mix-ins and stir until just combined.
• Pour batter into prepared muffin cups until they are 2/3 full.
• Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean.

You can find the original recipe here on Allrecipes.com.

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Banana Cream Cheese Chocolate Chip Muffins

With overripe bananas on hand (again!), I decided to make some muffins - Banana Cream Cheese Chocolate Chip Muffins!  I found a recipe for banana cream cheese muffins, and decided to throw in some chocolate chips (because chocolate makes everything better!).

It was such a yummy treat - moist and delicious!

Banana Cream Cheese Chocolate Chip Muffins

Ingredients:

Bread

• 1 egg
• ½ c brown sugar
• ¼ c sugar
• ½ c butter, softened
• 1 t vanilla extract
• 2 bananas, mashed
• 1 c flour
• ½ t baking soda
• ½ tn baking powder
• 1 c chocolate chips

Filling

• 1 egg
• 4 oz cream cheese, softened
• 1/4 c sugar
• 3 T flour

Directions:

• Preheat oven to 350F.
• Combine egg, sugars, butter, and vanilla in a bowl.
• Add in bananas.
• Stir in flour, baking powder, and baking soda. 
• Mix in chocolate chips.
• In a separate bowl, mix together egg, cream cheese, sugar, and flour.
• In a prepared muffin tin, scoop bread batter into each cup, top with a scoop of cream cheese filling, then top with more bread batter.  
• Bake for 20-25 minutes.

You can find the original recipe here on Tasty.

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Honey Oat Muffins

I was reading through the Costco Connection magazine when I stumbled upon a recipe for Honey Oat Muffins.  It required just a few basic ingredients, most of which I had on hand, so I decided to make a batch!

I made a few tweaks to the recipe - I didn't have unbleached all-purpose flour, so I just used "regular" flour.  I also used rice milk instead of regular milk, and I topped the batter with granola for some added crunch.

Because the recipe calls for olive oil, the muffins ended up moist and delicious, and the honey gave it a touch of sweetness.  I loved the addition of the granola! These muffins are great for breakfast or an afternoon snack!

Honey Oat Muffins

Ingredients:

• 1 c flour
• 1 c rolled oats
• 1 T baking powder
• 1/2 t salt
• 1 egg
• 1/2 c olive oil
• 3/4 c milk (I used rice)
• 1/3 c honey
• 1/4 c granola (optional)

Directions:

• Preheat oven to 400 degree Fahrenheit.
• In a bowl, combine the flour, oats, baking powder, and salt.
• In a separate bowl, combine the egg, olive oil, milk, and honey.
• Combine the wet and dry ingredients.
• Pour batter into lined-muffin cups until about 3/4 full.
• Sprinkle each muffin cup with granola (optional).
• Bake for 15-18 minutes.

You can view the original recipe here.

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Spinach Mandarin Mini Muffins

My kids absolutely loved the Spinach Banana Muffins (aka Hulk Muffins) I made a while ago, so I decided to make them again since I bought a huge bag of spinach and we had overripe bananas.

However, in the middle of baking the muffins, I realized my husband took the overripe bananas to work, so I had to improvise, and I used Halos (mandarin oranges) plus one banana.

It was so delicious! I decided to make another batch using only mandarin oranges, and I just loved it.

The kids can't taste the spinach at all, and they love having the muffins for breakfast, snack, and even dessert. I've slipped many times, calling them "spinach muffins" instead of "Hulk muffins," but thankfully they haven't caught on.

I made several batches and popped bags full of the muffins into the freezer.

Many people commented on Instagram that this wold be a great treat for St. Patrick's Day!

Spinach Mandarin Mini Muffins

Ingredients:

• 2 c flour
• ¾ c sugar
• 2 t baking powder
• ½ t baking soda
• 1½ t ground cinnamon
• ½ t salt
• ¼ c vegetable oil
• ¾ c milk (I used rice milk)
• 3 c fresh spinach
• 6 Halos (mandarin oranges)
• 2 t pure vanilla extract

Directions:

• Preheat oven to 350°F.
• Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. 
• In a blender, combine oil, milk, spinach, mandarins, and vanilla until pureed.
• Pour puréed mixture into dry mixture and combine.
• Fill prepared mini muffin tins and bake for 9-11 minutes (for regular-sized muffins, bake for 18-20 minutes).   

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Snickers Banana Mini Muffins

One Halloween treat that's often leftover (mostly because we get so many of them) is Snickers.

So I decided to put them in banana muffins!

I simply used this One-Bowl Banana Chocolate Chip Muffins recipe, and instead of chocolate chips, I used chopped Snickers.

Since I had a lot of leftover Snickers, I decided to add some to to the top of a few of the muffins.

The kids loved them!

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Mini Mango Coconut Muffins

When a friend gave me some mangoes, I decided to make the Mango Bread Muffins that Nat posted, with just a few tweaks.

The dry ingredients (2 c flour, 2 t baking soda, 1 c sugar, 2 t cinnamon) and wet ingredients (3 eggs, 1 t vanilla extract, 1 block melted butter, 1/4 c oil) I kept the same, but instead of 4 c chopped mangoes, I used 2 c, and added 1/2 c shredded coconut.

After filling up mini muffin tins, I sprinkled more shredded coconut on top.  I baked the mini muffins at 350 degrees Fahrenheit for approximately 10 minutes.

I also made regular muffins, baking them for approximately 20-25 minutes.

My kids loved them.  They're great for snacking, or even breakfast!

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Spinach, Cheddar, and Ham Muffins

I was shocked to find out the other day that my middle son's favorite food is spinach.  Up until a couple of years ago, he was the pickiest eater, only eating chicken nuggets, pizza and hot dogs.  Now he loves all kinds of foods and tries even more things than I do!

With his love for spinach in mind, I decided to make savory muffins with spinach, cheddar, and ham.  I adapted this recipe from Food.com, and the end result was a delicious, cheesy muffin!

I made them in both mini and regular sizes.  The minis are perfect for snacking, and the regular-sized muffins would be great for breakfast!

Spinach, Cheddar, and Ham Muffins (recipe adapted from Food.com)

Ingredients:

• 1 1⁄4 c milk (I used rice) 
• 1⁄3 c butter, melted 
• 1 egg
• 2 c flour
• 1⁄4 c grated Parmesan cheese 
• 1 T baking powder
• 1⁄4 t salt
• 2 c chopped spinach 
• 1 c shredded cheddar cheese
• 1/2 c chopped ham

Directions:

• In a large bowl mix together the milk, butter, and egg.  
• In a separate medium bowl, combine the flour, Parmesan cheese, baking powder and salt.
• Fold in flour mixture, spinach, cheddar cheese, and ham into the milk mixture.
• Fill muffin cups 3/4 full.  
• Bake in preheated 400 degree oven for 18 to 20 minutes (9-11 minutes for mini muffins), until golden brown.

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Spinach Banana Muffins

A friend of mine recently posted a picture of spinach muffins on Instagram, and she sent me the recipe from Green Forks so I could give it a try too.

I made both mini muffins and regular muffins with slight adaptations to the recipe, and they turned out delicious!

I could taste the spinach, but my kids could not.  My friend called them "Hulk" muffins, so I called them that too since my kids love all things Marvel.  They loved the muffins!

Although I slipped a couple times saying they were "spinach muffins," I don't dare tell the kids that spinach is inside the Hulk muffins.

They taste like bananas, are really delicious, and they make a great afterschool snack!

Spinach Banana Muffins (recipe slightly adapted from Green Forks)

Ingredients:

• 2 c flour
• ¾ c sugar
• 2 t baking powder
• ½ t baking soda
• 1½ t ground cinnamon
• ½ t salt
• ¼ c vegetable oil
• ¾ c milk (I used rice milk)
• 1 c fresh spinach
• 3 bananas 
• 2 t pure vanilla extract

Directions:

• Preheat oven to 350°F.
• Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. 
• In a blender, combine oil, milk, spinach, bananas, and vanilla until pureed.
• Pour puréed mixture into dry mixture and combine.
• Fill prepared muffin cups about ⅔ full and bake 18-20 minutes (9-11 minutes for mini muffins).  

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