Breakfast
Start your day strong with quick and easy breakfast recipes designed for real life. Whether you’re rushing out the door or easing into your morning, these simple meals come together in minutes without sacrificing flavor or nutrition.
Banana Bread Muffins
Ingredients
- 1/2 cup: unsalted butter (softened)
- 1 cup: brown sugar
- 1 teaspoon: vanilla
- 2 large eggs
- 1 1/2 cups: all-purpose flour
- 1 teaspoon: baking soda
- 1 teaspoon: kosher salt
- 1/2 teaspoon: cinnamon
- 1/4 teaspoon: nutmeg
- 1 1/2 cups: mashed ripe bananas, (about 4 medium)
- 1/2 cup: sour cream
- 1 cup: chocolate chips
- 3/4 cup: toffee chips
Instructions
Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners and spray very lightly with nonstick cooking spray.
In a large bowl, beat the butter and sugar with an electric mixer until combined and fluffy. Beat in vanilla and eggs until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until incorporated. Add to the wet ingredients, beating until just combined. Stir in the mashed bananas, sour cream, 3/4 cup chocolate chips, and 1/2 cup of the toffee chips until just combined.
Using a cookie scoop, evenly distribute the batter among the muffin cups. Sprinkle with the reserved chocolate chips and toffee chips.
Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
Recipe by bellyfull.net
Cinnamon Roll Pancakes
Ingredients
Cinnamon Sugar Swirl
- 4 tablespoons: butter (melted and cooled)
- 6 tablespoons: brown sugar
- 2 teaspoons: cinnamon
Vanilla Icing
- 4 tablespoons: butter (softened)
- 2 tablespoons: cream cheese (softened)
- 3/4 cup: powdered sugar
- 1 teaspoon: vanilla
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon coarse salt
- 2 large eggs
- 1 & 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla
Instructions
Make the cinnamon-sugar swirl: In a small bowl, whisk together 4 tbsp melted and cooled butter, 6 tbsp brown sugar, and 2 tsp cinnamon until thick and fully incorporated. Transfer the mixture to a plastic bag and snip off one corner just before using.
Make the cream cheese icing: In another small bowl, combine 4 tbsp softened butter, 2 tbsp softened cream cheese, 3/4 cup powdered sugar, and 1 tsp vanilla. Mix until smooth with no lumps.
Make the pancake batter: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/4 tsp coarse salt. Add in 2 large eggs, 1&1/4 cups whole milk, 1/4 cup melted unsalted butter, and 1 tsp vanilla. Be careful not to over-mix, or the pancakes will be dense.
Cook the pancakes: Heat a large pan or griddle over medium heat and melt a little butter until bubbly. Pour 1/4 cup of batter into the pan for each pancake. Pipe a swirl of the cinnamon-sugar mixture over the top. Cook until bubbles form and begin to pop, about 2 minutes. Carefully flip with a spatula and cook the other side until golden brown, about 1 to 2 minutes more
Finish and serve: Transfer pancakes to a plate and drizzle with the cream cheese icing. Repeat with the remaining batter and swirl mixture. Serve warm
Recipe by bellyfull.net
Blueberry Mug Muffin
Ingredients
- 1/4 cup: all purpose flour
- 1 tablespoon: brown sugar
- 1/4 teaspoon: baking powder
- 1/8 teaspoon: salt
- 1 pinch: cinnamon
- 1/2 tablespoon: butter
- 2 tablespoon: milk
- 1-2 tablespoon: frozen blueberries
Instructions
In a microwave safe mug, stir together the flour, brown sugar, baking powder, salt, and cinnamon until well mixed.
Add the butter to the mug and use your fingers to rub or smoosh them together until no large chunks of butter remain and the mixture looks like damp sand.
Stir the milk into the butter/flour mixture. It should now resemble a thick muffin batter. If it’s too dry, add a splash more milk. Sprinkle blueberries over top and push them down into the batter. Microwave on high for approximately 90 seconds.
Recipe by budgetbytes.com
