Breakfast is very important to me. The first meal of my day sets the the tone for my energy levels, appetite and overall motivation throughout the day.
But let’s be honest, mornings can be hectic… especially if you’re like me, and have a love affair with your snooze button. Or..say, if you’re running out the door to catch your car to work at 12:30am. A few years ago, while I was on a crazy overnight schedule, I started making these breakfast muffins as something wholesome I could grab on the go. They are super easy to make and packed with nutrients and yummy ingredients that fill me up and keep me energized.
I’ll make a big batch as part of my Sunday meal prep, and eat them with a banana and coffee, or even as a little snack throughout the week.
Rise & Shine Breakfast Muffins
- 1 cup greek yogurt plain
- 2 medium bananas mashed
- 2 large eggs
- 1/2 cup honey
- 1/4 cup almond butter
- 2 1/2 cups rolled oats (I like to use old fashioned)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup chopped almonds (optional)
- Preheat oven to 400F degrees, and spray a muffin pan with non-stick spray, or fill with paper liners.
- Combine the first five ingredients and whisk or beat until smooth3. In a food processor, blend oats until they break down, closer to a flour texture.
- In a separate bowl, combine the oats, baking powder and baking soda. Add to wet ingredients and combine. Then mix in chopped almonds (if using).
- Pour the batter into the muffin pan, filling each cavity about 3/4 full.
- Bake for 20 minutes until the muffin tops are set (a toothpick should come out clean). Let muffins cool for about 10 minutes before taking out of the pan.
These muffins will keep for about a week in the fridge in an airtight container. Also, this is a great base recipe if you want to swap out for peanut butter and chocolate chips, or even add blueberries instead of nuts!
Also, these taste perfect after a zap in the microwave for about 30 seconds.