Breakfast Muffins Moist And Nutritious Recipes

HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

BREAKFAST MUFFINS- MOIST AND NUTRITIOUS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Coat a 12-cup muffin pan with cooking spray or line with muffin papers.
• 3. In a large bowl, whisk together flour, wheat germ, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins.
• 4. Add oil, egg, buttermilk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake 20 to 23 minutes; until a toothpick inserted in center of a muffin comes out clean. Serve muffins warm or at room temperature.
• 5. Enjoy a muffin and juice; along with a cup of coffee or tea---then go out and seize the day!