Name: 3 Easy Muffins Ideas for Breakfast
Prep time: 40 min
Ingredients: 3¼ cups 350g rolled oats; ½ cup honey/maple syrup/date syrup (170g); 2 tsp baking powder; 2 eggs; 1 cup mushed bananas (about 3 large bananas); 1 cup milk; 1 tsp vanilla extract; ½ tsp salt; Dark chocolate chips for topping (optional); 5 oz 140g fresh spinach; 6 oz 170g cheddar cheese; 2 eggs; 1 tbsp melted butter; 2/3 cup 160ml milk; 5 oz 140g yogurt; 3-4 garlic cloves; 1½ cups 190g flour; 1½ tsp baking powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp nutmeg; 2 cups 280g flour; 1 cup 200g Sugar; 1¼ cups 160g fresh/frozen blueberries; 2 tsp 6g baking powder; 1/8 tsp Baking soda; ½ tsp 2.5g Salt; 1 tbsp orange zest; 1 cup 250g ricotta; 2/3 cup 160g buttermilk

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3 easy muffins ideas for breakfast. First, the healthy version, banana and oatmeal muffins, the perfect muffin to start the day with. The second recipe is savory version, the cheddar & Spinach Muffins, perfect snack for school. Third recipe is sweet version, blueberry and ricotta muffins, easy recipe that anyone can make.

A three-panel image shows different varieties of muffins. The left panel has savory muffins with herbs, the middle panel has oatmeal muffins topped with chocolate chips, and the right panel has blueberry muffins with vibrant purple spots.

3 Easy Muffins Ideas for Breakfast

3 from 55 votes

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Prep Time 40

WORK TIME 10

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

Banana and Oatmeal Muffins:

3¼ cups 350g rolled oats
½ cup honey/maple syrup/date syrup 170g
2 tsp baking powder
2 eggs
1 cup mushed bananas about 3 large bananas
1 cup milk
1 tsp vanilla extract
½ tsp salt
Dark chocolate chips for topping optional

Cheddar & Spinach Muffins:

5 oz 140g fresh spinach
6 oz 170g cheddar cheese
2 eggs
1 tbsp melted butter
⅔ cup 160ml milk
5 oz 140g yogurt
3-4 garlic cloves
1½ cups 190g flour
1½ tsp baking powder
½ tsp salt
½ tsp black pepper
½ tsp nutmeg

Blueberry and Ricotta Muffins:

metric cups

2 cups 280g flour
1 cup 200g Sugar
1¼ cups 160g fresh/frozen blueberries
2 tsp 6g baking powder
⅛ tsp Baking soda
½ tsp 2.5g Salt
1 tbsp orange zest
1 cup 250g ricotta
⅔ cup 160g buttermilk
⅓ cup 75g melted butter
2 eggs
2 tbsp Orange juice
1 tsp Vanilla extract

Instructions

DIRECTIONS

Banana and Oatmeal Muffins:
1. Preheat oven to 360f/180c
2. In a large bowl mash bananas, add eggs, milk, honey and vanilla extract. Whisk all together.
3. In another bowl add rolled oats, baking powder and salt. Mix well.
4. Combine together wet and dry ingredients, mix just until combined.
5. Put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6. Divide the batter evenly between the muffin cups, top with chocolate chips.
7. Bake for 25-30 minutes until muffins are just golden brown.
8. Place the muffins on a cooling rack to cool for
Cheddar & Spinach Muffins:
1. Preheat oven to 360F (180C).
2. In a large bowl beat eggs, milk, yogurt and melted butter. Add shredded cheese, roughly chopped spinach, salt, pepper, nutmeg crushed garlic. Stir until incorporated. 1. In medium bowl mix flour with baking powder. Fold flour mixture into milk mixture until just combined.
3. Divide evenly among 12 greased muffin cups.
4. Bake 25 minutes.
Blueberry and Ricotta Muffins:
1. Preheat oven to 180c/360f.
2. In a large bowl add all dry ingredients and mix.
3. In other large bowl add ricotta and eggs (1 at a time, beating well after each addition), add all liquid ingredients and stir.
4. Gently fold in flour mixture into liquid mixture using a rubber spatula then fold blueberries.
5. Divide the batter evenly among the muffin molds.
6. Bake 20-30 min at 360f/180c or until a toothpick inserted into center of a muffin comes out clean.
7. Cool on a wire rack for 15-20 minutes
*the Orange juice and Orange zest can be substituted with lemon.