Breakfast
Peanut Butter Chocolate Chip Muffins are exactly what they sound like – Delicious!
Ingredients:
4 Overripe Bananas
1/2 Cup Brown Sugar
1/4 Cup Honey
3/4 Cup Creamy Peanut Butter
2 Eggs
1/3 Cup Canola Oil
1 teaspoon Vanilla Extract
2 Cups Bread Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 Mini Chocolate Chips
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.
Combine bananas, brown sugar, honey, peanut butter, eggs, oil, and vanilla together in the bowl of an electric mixer. Mix until smooth.
Add flour, baking soda and salt, mixing until combined. Stir in chocolate chips.
Divide batter between the 12 muffin cups.
Bake until golden brown and a toothpick inserted in the muffins comes out clean, about 18-20 minutes.
Yield: 12 Muffins
-Recipes from two-tarts.com-
Tags: Bananas, Breakfast, Dessert, Muffins, Peanut Butter, Snacks
Try baking cinnamon rolls in a muffin tin. Cinnamon Roll Muffins make serving breakfast a breeze.
Ingredients:
1 Cup Warm Water
1 Egg
¼ Cup Canola Oil
1/3 Cup Sugar
3½ Cups Bread Flour
1 Tablespoon Yeast
1/2 Cup Butter, softened
1/2 Cup Sugar
1 1/2 Tablespoons Cinnamon
2 Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
3-4 Tablespoons Milk
Combine warm water, egg, oil, sugar, bread flour and yeast in the bowl of a stand mixer. Mix until a ball of dough forms. Place in a greased bowl and let rise until doubled in size, about 45-60 minutes.
Punch down the dough and turn onto a floured surface. Roll out dough into a 12 inch by 24 inch rectangle.
Combine softened butter, sugar and cinnamon together in a small bowl. Spread butter mixture on dough. Roll tightly to make a 24 inch long dough log.
Butter 2 muffin tins (24 muffins total). Slice dough with a pizza cutter or pastry scraper into 1 inch slices and place in pans. Let rise until doubled in size, about 45-60 minutes.
Preheat oven to 350°F. Bake until golden brown, about 20 minutes.
Make the glaze by mixing powdered sugar, vanilla and milk together. Drizzle over the cinnamon roll muffins.
Note: This can be prepared the night before to bake in the morning. Refrigerate covered before final rise. Let sit out at room temperature for 30 minutes before baking.
Yield: 24 Muffins
Tags: Breakfast, Cinnamon, Cinnamon Rolls, Dough, Muffins
I make these pancakes very often for the kids and they love them. They usually eat them without syrup, but they are good with syrup too. These Spinach Pancakes freeze well and are easily reheated in the microwave or toaster oven. I love these pancakes too, so they aren’t just for the kids.
Ingredients:
3 Tablespoons butter, melted
1 Ripe Banana
1 1/2 Cups Fresh Spinach (or 1/3 cup frozen)
1 Cup Milk
1/4 Cup Water
2 Eggs, lightly beaten
3 Tablespoons Brown Sugar
1 Cup + 2 Tablespoons All-Purpose Flour
1/4 Cup + 2 Tablespoons Whole Wheat Flour
1/2 teaspoon Salt
1 1/2 teaspoons Baking Powder
a few dashes Cinnamon
a handful of Chocolate Chips (5 chocolate chips per pancake)
Combine butter, banana, spinach, milk and water together in a blender. Blend until the spinach is chopped super fine. Pour into a large bowl.
Add eggs and sugar to the bowl. Whisk to combine.
Add flours, salt, baking powder and cinnamon to the bowl. Whisk to combine.
Heat a griddle pan to 350°F or medium. Adjust heat as needed while cooking. Lightly grease the griddle pan. Ladle the green pancake batter onto the griddle pan. Drop on 5 chocolate chips on each pancake. Flip when the pancakes start to bubble, flip and cook until browned on the other side.
Serve warm.
Yield: Quite a few pancakes…I guess I should have counted them. I usually double this recipe so I can freeze a lot of them for a quick breakfast for the kids.
-Recipe from Superhero Underpants-
Tags: Breakfast, Chocolate Chips, Pancakes, Spinach
Muffins are delicious and donuts are delicious. Muffins that taste like donuts are even better! Try out theses Old Fashioned Donut Muffins and I’m sure you will not be disappointed.
Ingredients:
1/4 Cup Butter
1/4 cup Canola Oil
1/2 Cup Sugar
1/3 Cup Brown Sugar
2 Eggs
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
3/4 teaspoon Ground Nutmeg
1 teaspoon Cinnamon
3/4 teaspoon Salt
1 teaspoon Vanilla Extract
2 2/3 Cups Flour
1 Cup Milk
Glaze:
3 Tablespoons Butter; melted
1 Cup Powdered Sugar; sifted
3/4 teaspoon Vanilla
2 Tablespoons Hot Water
Preheat oven to 425°F and lightly grease a muffin tin.
In a large bowl, whisk together butter, oil, sugar and brown sugar. Add eggs, whisk to combine.
Stir in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until combined.
Stir in the flour and milk, alternating between the two until fully incorporated.
Divide the batter between the 12 muffin cups. Bake until light brown and when a toothpick inserted in the center comes out clean. About 15-17 minutes.
Prepare the glaze by mixing melted butter, powdered sugar, vanilla and hot water together in a small bowl.
Place muffins on a cooling rack with a sheet of parchment paper under it. Drizzle with the glaze.
Yield: 12 Muffins
-Recipe adapted from King Arthur Flour by My Baking Addiction-
This Nutty Cinnamon Raisin Granola is full of nuts and deliciousness! This granola is grain free and sugar free…and so very yummy. Use any combination of nut you like. For the almond or pecan meal flour listed in the ingredients, you can either buy the flour or just grind up some nuts until it’s a powder. The same goes for the chia seed meal. A coffee grinder will turn the chia seeds into a nice powder very quickly. I hope you try this deliciously nutty, Nutty Cinnamon Raisin Granola recipe!
Ingredients:
4 Cups Nuts (Cashews, Almonds, Pecans, Walnuts)
1 Cup Unsweetened Coconut Flakes
1/2 Cup Raisins
1/2 Cup Almond or Pecan Meal Flour
1 Cup Unsweetened Applesauce
1/4 teaspoon Liquid Stevia
1/4 teaspoon Vanilla Extract
1/4 Cup Sunflower Seeds
1/4 Cup Flax Seeds
1/4 Chia Seed Meal
1 Tablespoon Cinnamon
1/2 teaspoon Kosher Salt
Soak the nuts in water for 8 hours. Rinse and strain after soaking.
Preheat oven to 375°F.
In a large bowl, combine nuts, coconut, raisins, almond meal flour, applesauce, Stevia, sunflower seeds and flax seeds.
In a small bowl, stir together chia seed meal, cinnamon and salt. Stir into the nut mixture.
Spread out on a baking sheet. Bake for 10 minutes, stir and return the pan to the oven. Turn the oven off and let sit overnight to dehydrate.
Recipe adapted from The Balanced Platter
Tags: Breakfast, Gluten & Dairy Free, Gluten Free, Granola, Raisins, Snacks
Enchiladas for breakfast! It’s amazing! I actually made these as a breakfast for dinner meal. Breakfast Enchiladas can really be eaten any time of the day. Enjoy!
Ingredients:
2 Cups Cubed Ham
4 Green Onions, sliced
2 1/2 Cups Shredded Cheddar Cheese
10 Flour Tortillas (8 inch)
2 Cups Half-and-Half
6 Eggs
1 Tablespoon Flour
Salsa, for serving
In a large bowl, combine ham, green onions and 2 cups shredded cheese. Place 1/3 Cup of the ham mixture in each tortilla. Roll each tortilla and place seam side down in a casserole dish.
Whisk together half-and-half, eggs and flour. Pour over the rolled tortillas. Cover and refrigerate overnight.
The next morning, preheat oven to 350°F.
Bake until almost set, about 30 minutes. Sprinkle with cheese and bake another 10 minutes.
Serve with salsa.
Serves: 4-6
Tags: Breakfast, Breakfast Casserole, Eggs, Ham