Three Healthy Breakfasts In A Muffin Tin

From the creator

Here is what you'll need! One Muffin Tin Three Healthy Breakfasts Servings: 6 per recipe Banana Oat Muffins INGREDIENTS 1 banana, mashed 1 egg ½ teaspoon vanilla ¼ cup honey 1 teaspoon cinnamon ¼ teaspoon salt ½ cup Greek yogurt 1 cup milk 1½ cup oats Optional Toppings Strawberries Blueberries Apples Blackberries Raspberries Nuts PREPARATION Preheat oven to 350ºF/180ºC In a medium-sized bowl, mash a ripened banana until mostly smooth. Add egg and stir Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk. Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter. Bake 30 minutes. Allow to cool for 5 minutes. Enjoy! Customizable Veggie Egg Cups Serves 6 (per recipe) INGREDIENTS 5 eggs Salt, to taste Pepper, to taste Mix and match fillings: Spinach, chopped Tomatoes, diced Onion, finely diced Bell pepper, finely diced Broccoli, cut into small florets Cheddar cheese PREPARATION 1.Preheat oven to 350ºF/180ºC 2. In a measuring cup, beat the eggs until smooth. Set aside. 3. In a greased muffin tin, place your desired combination of fillings into each muffin cup. 4. Season each cup with salt and pepper. 5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 6. Bake at 350°F/180°C for 20 minutes, until set. 7. Enjoy!

Published 2017-03-10 · Watch on YouTube ↗
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