Healthy Breakfast Bread Or Muffins 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.

HEALTHY BANANA BREAD MUFFINS

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)

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.