3 Recipes For Quick And Easy Breakfast Muffins

Sunrise Senior Living  |  April 17, 2015
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Because breakfast is the most important meal of the day, it's important to choose food that's full of nutrients. You may struggle to fit in a balanced breakfast when you have errands to run or an early morning fitness class, and on those days, a healthy muffin may be the best option for a morning meal that keeps you energized and alert.

Bake any of these three easy recipes when you have a free afternoon, and you'll have premade healthy breakfasts that you can grab and go for days! If you don't think you can eat them all by yourself, just wrap a few up to share with your friends in the retirement community.

1. Banana, apple and oatmeal muffins
If your usual breakfast consists of oatmeal with fresh fruit, this recipe will be just your style. These muffins contain oatmeal, so you'll be getting your iron and fiber, and plenty of fruit for those important vitamins and minerals. Pair one or two with a homemade smoothie for a well-rounded breakfast that's ready in a jiffy.

Ingredients

  • 1 3/4 cups rolled oats
  • 1 cup all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 ripe bananas, mashed
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 1/3 cup sugar
  • 2 medium apples, peeled and finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts

Directions
Preheat your oven to 350 degrees and line a muffin tray with paper cups. In a medium bowl, mix together the oats, flour, baking powder, cinnamon and nutmeg. Next, combine the bananas, egg, milk, oil and sugar in a large bowl. Mix with a whisk until well-combined. Pour the dry ingredients into the larger bowl a little at a time, whisking after each addition. Finally, fold the apples, cranberries and walnuts into the batter. Distribute the mixture into your prepared tray, filling each cup about two-thirds of the way. Bake your muffins for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean.

2. Blueberry quinoa muffins
These great muffins are made with everyone's favorite superfood: quinoa. They're surprisingly tender and packed full of protein, making this recipe a great option for breakfast lovers.

Ingredients

  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 2 Tbsp. sugar
  • 1 tsp. cinnamon
  • 1 1/2 cups oats
  • 1 1/2 tsp. baking soda
  • 2 eggs
  • 3 Tbsp. unsalted butter, melted
  • 1 cup milk
  • 1/2 cup maple syrup
  • 1 banana, mashed
  • 1 cup blueberries

Directions
Preheat the oven to 375 degrees and line a muffin tray with paper cups. To cook the quinoa, mix the dry seeds with the water, sugar and cinnamon in a small saucepan. Boil over medium heat until all the liquid is absorbed. Next, place the oats in a food processor and blend until they are a flour consistency. Transfer the ingredient into a medium bowl, then mix in the quinoa and baking soda. In a separate bowl, combine the melted butter, eggs, milk, maple syrup and banana. Whisk together until well-combined. Add the dry ingredients to the wet mixture, then fold in the blueberries. Distribute the batter into the prepared tray, and bake for 25 minutes.

3. Omelet 'muffins'
This recipe isn't for muffins in the tradition sense of the word, but it does create a great make-ahead breakfast. Feel free to change up the ingredients to include your favorite omlete mix-ins.

Ingredients

  • 6 eggs
  • 2 Tbsp. milk
  • 1/4 cup shredded cheddar cheese
  • 1/2 red pepper, finely chopped
  • 1/4 cup onion, finely chopped
  • Salt and pepper to taste

Directions
Preheat the oven to 375 degrees and using cooking spray to coat a muffin tray. In a large bowl, beat together the eggs, milk, salt and pepper. Divide the mix-ins evenly among your muffin tray, then pour the egg mixture over the top. Bake for 20 minutes. These omelet muffins can be frozen and reheated if you have extra!