Quick and Nutritious Breakfast Muffins: A Simple Meal Prep Recipe for Busy Mornings

Are you often rushing in the morning, struggling to find a healthy breakfast option for yourself or your kids before heading out the door? With busy schedules and hectic mornings, it's easy to resort to quick but not-so-healthy choices. But fear not! I've got you covered with a simple and nutritious breakfast muffin recipe that's perfect for meal prep. These muffins are not only delicious but also packed with wholesome ingredients to keep you or your little ones energized throughout the morning.

Why Breakfast Muffins?

Breakfast muffins are a fantastic option for busy mornings because they are portable, customizable, and can be made in advance. You can whip up a batch over the weekend and have breakfast sorted for the entire week. Plus, you can tailor them to suit your taste preferences and dietary needs.

The Recipe: Healthy Breakfast Muffins

Ingredients:

• 2 cups whole wheat flour (or gluten-free flour for a GF option)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 ripe bananas, mashed

• 1/4 cup honey or maple syrup

• 2 eggs

• 1/2 cup unsweetened applesauce

• 1/4 cup milk (dairy or plant-based)

• 1 teaspoon vanilla extract

• 1 cup mixed berries (fresh or frozen)

• Optional add-ins: nuts, seeds, shredded coconut, chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, mash the bananas until smooth. Add the honey or maple syrup, eggs, applesauce, milk, and vanilla extract, and mix until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Gently fold in the mixed berries and any optional add-ins of your choice.

6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Meal Prep Tips:

• Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them individually for longer storage.

• In the morning, simply grab a muffin from the fridge or freezer, and you're ready to go! Pair it with a piece of fruit or yogurt for a balanced breakfast on the go.
  

Final Thoughts:

With this easy breakfast muffin recipe, you can say goodbye to morning chaos and hello to a nutritious start to your day. Feel free to get creative with the ingredients and make these muffins your own. Whether you're rushing out the door or sitting down for a leisurely breakfast, these muffins are sure to become a new favorite in your household. Happy baking!