Tag: muffins

Egg White & Veggie Breakfast Muffins

Egg White & Veggie Breakfast Muffins

Cue the time where New Years Resolutions may be loosing steam. We may be a little more lenient with ourselves and may be looking for some inspiration to stay motivated. One of my resolutions was to be way more organized & clean. Currently, I’m reading the book called The Magic of Tidying Up. I have heard it is life-changing and you all will probably hear about it in my Book Bites: January 2016 Edition. As for being overall healthier, which was a “Graduation Resolution” before it became a “New Year Resolution”… That is going alriiiiiight. However, these Egg White & Veggie Breakfast Muffins are very easy to make, customize-able and great make-ahead breakfasts. Make one batch on Sundays and be ready to start your day off on the right foot all week.

I highly highly HIGHLY suggest adding a bunch of veggies to these. It is such an easy way to start your day with protein and vegetables. I added green peppers and spinach. However, some more add-ins could be red or yellow peppers, onions (sweet, yellow, green-whatever works), tomatoes, mushrooms, ham, or turkey bacon.

These muffins are similar to any other type of muffin or cupcake. You need to cook them until a toothpick or other testing utensil comes out clean. That time is roughly 20 minutes. Depending on your oven, it might be more, it might be less.

FullSizeRender (12)

u

Egg White & Veggie Breakfast Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • 3 tbsp veggies of choice
  • 3 tbsp egg whites
  • 1/2 tbsp shredded cheese, optional

Instructions

  • Preheat your oven to 350 and grease your muffin tins
  • In each muffin tin, put in your 3 tbsp veggies, 3 tbsp egg whites and top with your 1/2 tbsp shredded cheese
  • Repeat these steps for as many muffins as you wish to make
  • Put your muffin tin in the oven for 20 minutes, or until a toothpick comes out clean.
Recipe Management Powered by Zip Recipes Plugin
http://bitsandbitesblog.com/egg-white-veggie-breakfast-muffins/

Healthy Blueberry Breakfast Muffins

Healthy Blueberry Breakfast Muffins

These muffins are not only blueberry, they are legit blue. I used frozen blueberries, and while I was stirring them into the batter, the whole batter turned blue. Go big or go home, I guess? Side-note: While making these, I was watching The Food Network and brainstorming for future recipes. I’m excited to share what is ahead with you all!!!

Back to these muffins. They may not be the tallest, most round muffins, but do not doubt the flavor. They are so good. I didn’t use any sugar. I used honey and Truvia Brown Sugar Blend. Also, no butter. I used coconut oil. However, you can use butter or whatever oil you want. Just use it as a 1:1 ratio. I used regular flour, but you can also substitute that for a flour of your choice as well. Be sure to do your research on the ratios of substitution for your particular flour.

Before trying these, I was half tempted to make a lemon glaze on top. However, after trying them, I didn’t want to. I simply topped it with a little bit of extra oats and called it a day. The blueberry flavor was so prominent along with the hints of vanilla extract and honey- believe me, no more flavors needed to be added.

IMG_2715

These are great to make-ahead for the week. They don’t take long to actually make, store them in Tupperware and then grab one on your way to work, the gym or wherever you go every morning. You could also just grab one with nowhere to go!

Below you will find what you need to make these delicious, healthy blueberry breakfast muffins!

Healthy Blueberry Breakfast Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

12 Muffins

Ingredients

  • 3 tbsp Oil
  • 3 tbsp Honey
  • 1/4 c. Truvia Brown Sugar Blend, this converts to 1/2 c. regular light brown sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1 c. Milk
  • 1 1/2 c. Flour
  • 1/2 c. Oats
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 c. Blueberries, fresh or frozen

Instructions

  • In a small to medium sized bowl, combine your dry ingredients (flour, oats, baking powder and salt)
  • Preheat your oven to 350 and grease 12 muffin liners
  • Using a mixer, beat together your oil, honey and sugar.
  • Once mixed, beat in (one by one) your two eggs
  • Alternating between your milk and your dry mixture, on low, mix until the batter is just fully incorporated
  • Using a spatula, fold in your blueberries
  • Scoop your batter into the 12 greased muffin liners fill the majority of the liner
  • Bake for 20 minutes and allow to cool for at least 5 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://bitsandbitesblog.com/healthy-blueberry-breakfast/