By Maddie —

I love these muffin recipes! Muffins are so super easy to make and keep on hand for back to school breakfasts! Most muffins freeze quite well and can be heated up in just a few quick seconds in the microwave on a busy morning. Unfortunately, your typical blueberry or cinnamon muffin isn’t terribly healthy and might not keep your little guy or gal full until lunchtime! These alternative muffin recipes are both healthful and filling! Serve with fruit for kiddos and iced coffee for moms.


Muffin Recipes:

Banana Oatmeal Muffins (a la Pinterest)
I’ve seen this recipe floating around in many different incarnations on Pinterest. I tried this version and they turned out great!
2.5 cups old-fashioned oats (uncooked)
1 cup plain greek yogurt
2 eggs
1/2 cup honey or agave
2tsp baking powder
1tsp baking soda
1tsp vanilla extract
2 very ripe, mushy bananas

Preheat your oven to 400 degrees. Spray a muffin tin with non-stick spray (I love Baker’s Joy spray, it’s a combo non-stick spray and flour; NOTHING sticks if you use it!).
Put the oats into a food processor or blender (I use my Vitamix) and pulse for about 10 seconds. You want some oats to stay whole and some to turn into a flour-like consistency. Add the rest of the ingredients on top of the oats and process until smooth.
At this point, your muffins are ready to bake. Or, you can add in any number of things. Fresh fruit like berries, chocolate chips, walnuts, a swirl of peanut butter or Nutella…the choices are endless. I made my batch plain but will definitely be trying again and adding things!

Egg, Ham, Cheese and Optional Veggie Muffins
These are my own personal creation!
6 eggs
1 cup diced ham (or bacon or sausage or turkey)
1 cup shredded cheese of your choice
1/2 cup milk
salt and pepper
optional veggies – onion, broccoli, spinach, tomato

Preheat your oven to 350 degrees. Grease a muffin tin (Baker’s Joy works for this, too).
Crack all of your eggs into a large bowl and beat them just like you would scrambled eggs. Add the milk and stir. Add the ham, cheese, and veggies if you are using them. Generously salt and pepper the mixture.

Using a ladle or measuring cup, fill each muffin tin about 3/4 full. The ham and cheese and optional veggies will sink to the bottom of the bowl, so make sure that you distribute them evenly. Bake for about 15 minutes or until the muffins are set on top.

Both of these recipes freeze very well. Make a double or even triple batch. Put the muffins on a cookie sheet with a few inches between them and stick them in the freezer for a few hours. Once they are frozen, take them off of the cookie sheet and put them into a gallon sized freezer bag.

Maddie is mom to 2 great kids, Jack and Cora. She quit her job in early 2013 to stay at home with her 2 kids while attempting (not always successfully) to be a freelance writer. Maddie’s mommy vices include iced coffee, cupcakes, and buying way too much Tea Collection for her daughter. She also confesses to telling her five-year-old to “HUSH” more than she probably should.

Check out these other recipes while you’re here:

Grandma’s Texas Chocolate Cake

Swiss Oatmeal

Iced Coffee

Category: Recipes

Tags: Back to school