Category Archives: Breakfast

Pumpkin, Banana & Oat Breakfast Muffins

Banana, Oats & Pumpkin Breakfast Muffins 2

I have been really into breakfast muffins lately. They’re not too sweet and more fulling than regular muffins because of the rolled oats. They’re quick to make and easy to grab and go in the mornings. For October, I thought a pumpkin based muffin along with bananas would be a delicious combination. One of the benefits of never going through bananas fast enough is I always have plenty of over-ripe ones to get creative with! These muffins are flavored with seasonal spices to compliment the pumpkin. They also freeze well so keeping them as a back up snack or breakfast in the freezer is a great way to go!
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Blackberry Banana & Oat Breakfast Muffins

Blackberry Banana & Oat Breakfast Muffins 2

I love breakfasts that I can grab and go while I’m halfway out the door. This recipe is a simple answer to folks who have busy mornings (or if they’re just late). These muffins are packed with good stuff: fresh berries, bananas and oats but not a lot of added sugar. My recipe makes a large batch, about 15 big muffins. I like when the muffins are larger in size and bake over the sides of the muffin tin but that’s just my personal preference. If a smaller size muffin is preferred, simply divide the recipe in half. Raspberries, cherries and blueberries make great substitutes if blackberries aren’t available.

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Blueberry Buttermilk Breakfast Muffins

Blueberry Buttermilk Breakfast Muffins

When everyone is super busy these days who doesn’t love a grab and go breakfast? These muffins are the perfect “wrap in a napkin” breakfast. A lot of muffins you buy at cafes and stores are loaded with sugar but these are much better for you in that respect. I also added some rolled oats for fiber and hardiness. You can pretty much add whatever fruit you want to these since they are surprisingly versatile: raspberries, blackberries, currants and boysenberries would all work great as an added fruit. I added a little lemon zest to brighten up the fruit flavor. The muffins were fluffy on the inside and taste amazing straight out of the oven!
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Dark Chocolate Cherry Scones

Dark Chocolate Cherry Scones

These scones are a perfect weekend breakfast food that are quick and easy to whip up. The key to making perfect scones is to not over mix the dough. The little chunks of butter create pockets in the dough which results in a fluffier scone. I used dark chocolate chunks and unsweetened dried cherries which paired together perfectly. The scones turned out crusty on the outside, warm and fluffy on the inside. Even though the scones have chocolate and dried fruit in them they weren’t especially sweet. They make for a great grab-and-go breakfast and even a lazy Sunday morning one too!
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Banana Coconut Chocolate Chip Muffins

muffin

For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned.  I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed.  They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

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Banana Chocolate Chip Muffins

Banana Chocolate Chip CookiesI had a few over-ripe bananas that were just begging to be turned into bread. Instead of banana bread I wanted to try something a little more portable and great for breakfast. I made a few muffins without chocolate chips on top and since the recipe is fairly low in sugar it was a nice option for the morning. I loved the combo of semi sweet chocolate, banana bread and spices. The texture of the muffin was fluffy and tender, spiced with nutmeg, allspice, ginger and cinnamon. You can make these substituting one cup all purpose flour with a cup whole wheat flour for a healthier alternative.

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Dark Chocolate Orange Scones

Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!

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Irish Soda Bread Cranberry Scones

Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.

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Pumpkin Chocolate Chip Muffins

Sadly my favorite month of the year has been over ten days but I am still celebrating Fall with new pumpkin recipes! These muffins would like to pretend they are for breakfast, but they are so delicious they seem more like a dessert. The inside is light and fluffy with gooey bits of chocolate chips all over. The flavor of the pumpkin is mild, but definitely present. I added some yogurt into the batter which gave the muffins a fluffier, creamier texture.  This recipe has lots of possibilities for variation–adding nuts or raisins would work well as a substitute for the chocolate.  If you wanted to replace the yogurt with apple sauce that would work fine too.

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Pumpkin Bread with Dried Cranberries and White Chocolate

Since September has arrived I have been searching for a more fall inspired bread recipe.  This recipe is a perfect fall bread and has so many good flavors.  The pumpkin flavor and spices can clearly be tasted along with the delicious addition of cranberries and white chocolate chips.  The white chocolate chips melted into the bread during baking so I might try a larger, white chocolate chunk next time.  The bread was nice and moist and the pumpkin spice highlighted the flavors of the pumpkin puree.  The aroma during baking was amazing and I can’t wait to have this for breakfast the next coming week!

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