Best 2 Healthy Harvest Breakfast Muffins Recipes
Kickstart your day with a wholesome and delicious breakfast treat – Healthy Harvest Breakfast Muffins! These delectable muffins are not just a feast for your taste buds, but also a powerhouse of nutrients to fuel your body and mind. Their soft, moist texture, and irresistible flavors make them a perfect grab-and-go option for busy mornings or a delightful snack anytime of the day.
Our collection of recipes includes a variety of muffin variations, catering to different dietary preferences and taste profiles. From classic to creative, each recipe is crafted with a blend of wholesome ingredients, ensuring a nutritious and satisfying start to your day. Whether you're a fan of hearty whole wheat muffins, prefer gluten-free options, or have a sweet tooth for indulgent yet guilt-free treats, we've got you covered!
Dive into the goodness of our classic Harvest Breakfast Muffins, bursting with the goodness of oats, apples, carrots, and walnuts. For a delightful twist, try our Zucchini Corn Muffins, combining the flavors of zucchini, corn, and a hint of cheddar cheese. Craving something sweet? Our Sweet Potato Chocolate Chip Muffins offer a delightful blend of sweet potato, chocolate chips, and a touch of cinnamon.
If you're seeking a gluten-free option, our Almond Flour Breakfast Muffins are a great choice, featuring almond flour, flaxseed meal, and a burst of fresh berries. For a protein-packed treat, whip up our Greek Yogurt Muffins, combining the goodness of Greek yogurt, whole wheat flour, and a touch of honey. And for a vegan delight, our Vegan Banana Nut Muffins are a must-try, filled with mashed bananas, walnuts, and a hint of maple syrup.
Indulge in the goodness of Healthy Harvest Breakfast Muffins, a collection of delectable and nutritious recipes that will elevate your mornings and keep you energized throughout the day.
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
HEALTHY HARVEST BREAKFAST MUFFINS
When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a...
Provided by Amy Alusa
Categories Muffins
Time 35m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375. Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
- 2. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- 3. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- 4. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- 5. Add banana mixture to the flour mixture along with the raisins, if you desire.
- 6. STIR JUST UNTIL MOISTENED. Do not over stir.
- 7. Fill muffin cups 2/3 way full.
- 8. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
- 9. Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
- 10. Makes 16 small muffins, or 8 giant-sized muffins.
Tips:
- For a gluten-free version, use gluten-free flour and oats.
- To make the muffins vegan, use a flax egg instead of a regular egg, and use plant-based milk instead of regular milk.
- If you don't have muffin liners, you can grease the muffin tins with cooking spray.
- Fill the muffin tins about 2/3 full, as the muffins will rise while baking.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These healthy harvest breakfast muffins are a quick and easy way to start your day. They're packed with wholesome ingredients like oats, apples, carrots, and raisins, and they're naturally sweetened with honey. Whether you're looking for a grab-and-go breakfast or a snack to keep you going throughout the day, these muffins are a delicious and nutritious choice.
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