Best 3 Healthy Breakfast Bread Or Muffins Recipes
Mornings can be hectic, but that doesn't mean you have to skip breakfast. With a little planning, you can have a healthy and delicious breakfast that will keep you feeling full and energized all morning long. If you're looking for a grab-and-go option, breakfast bread or muffins are a great choice. They're easy to make ahead of time and can be stored in the refrigerator or freezer for later. Plus, they're packed with nutrients that will help you power through your day.
Here are our top 3 tried and tested recipes!
HEARTY BREAKFAST MUFFINS
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g
HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
HEALTHY BREAKFAST BREAD (OR MUFFINS)
Chock full of healthy ingredients. If you like your muffins a little sweeter, use the optional crumb topping. These will not rise a whole bunch.
Provided by MsBindy
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F
- Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
- Put the ground barley in the warmed milk while you assemble the remainder of the batter.
- Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
- In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
- Combine in the dry ingredients until just mixed.
- Mix in the grated carrots and apples.
- Fold in the pecans and raisins.
- For the optional topping, mix together all the ingredients until coarse crumbs form.
- Pour the batter into either a greased loaf pan or muffin tins.
- If desired, sprinkle on the crumb topping.
- Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.
Nutrition Facts : Calories 324.3, Fat 18, SaturatedFat 7.3, Cholesterol 62.8, Sodium 340.6, Carbohydrate 37.8, Fiber 3.8, Sugar 15.8, Protein 5.5
Tips:
- Use ripe bananas for a sweeter, more flavorful bread or muffins.
- Add a variety of mix-ins, such as nuts, seeds, dried fruit, or chocolate chips, to customize the flavor and texture of your bread or muffins.
- If you don't have a loaf pan, you can bake the batter in a greased 9x13 inch baking dish.
- For a crispy crust, brush the tops of the bread or muffins with melted butter before baking.
- Store the bread or muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These healthy breakfast bread and muffin recipes are a delicious and nutritious way to start your day. They are packed with whole grains, fruits, and vegetables, and they are low in sugar and fat. Whether you are looking for a quick and easy weekday breakfast or a special treat for the weekend, these recipes are sure to please.
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