Best 2 Healthy Breakfast Muffins Pioneer Woman Recipes

Muffins are a delicious and versatile breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to fit any dietary restrictions or preferences. Whether you prefer sweet or savory, there is a healthy breakfast muffin recipe out there for you. Pioneer Woman, known for her delicious and homey recipes, has a collection of healthy breakfast muffin recipes that are sure to please everyone. From classic blueberry muffins to hearty vegetable muffins, there is something for everyone to enjoy.

Here are our top 2 tried and tested recipes!

GOOD MORNING MUFFINS

Good Morning Muffins image

Provided by Ree Drummond : Food Network

Time 30m

Yield 24 muffins

Number Of Ingredients 16

Ingredients

4 cups all-purpose flour
Generous 1/2 cup granulated sugar
2 tablespoons baking powder
4 tablespoons unsalted butter
1/4 cup shortening
1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)
1 cup orange juice
2 teaspoons vanilla extract
3 whole eggs, beaten
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Wheat germ, for sprinkling

Steps:

Preheat the oven to 375 degrees F.
For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.

HEARTY BREAKFAST MUFFINS

Hearty Breakfast Muffins image

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

Ingredients

2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2 eggs
1 cup whole wheat flour
1 ½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger

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

Tips:

Use fresh, ripe bananas. This will ensure that your muffins are moist and flavorful. Overripe bananas are also a great source of natural sweetness, so you can reduce the amount of sugar you add to the recipe.
Mash the bananas thoroughly. This will help to incorporate them into the batter smoothly and prevent lumps.
Don't overmix the batter. Overmixing can result in tough, dense muffins. Mix just until the ingredients are combined.
Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly without overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent them from breaking.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These healthy breakfast muffins 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. Plus, they are easy to make and can be customized to your liking. So whether you are looking for a quick and easy breakfast option or a healthy snack, these muffins are the perfect choice.