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3 Easy Muffins Ideas for Breakfast

3 Easy Muffins Ideas for Breakfast

3 Stars (55 Voters)
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.
40 minutes
10 minutes

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:

  • 5oz (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

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
  • 1/8 tsp Baking soda
  • ½ tsp (2.5g) Salt
  • 1 tbsp orange zest
  • 1 cup (250g) ricotta
  •  2/3 cup (160g) buttermilk
  • 1/3 cup (75g) melted butter
  • 2 eggs
  • 2 tbsp Orange juice
  • 1 tsp Vanilla extract

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.


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