With summer ending and school approaching, I decided to make some healthy-ish breakfast muffins that we could grab on the go.
I called them Kitchen Sink Breakfast Muffins because literally everything but the kitchen sink went in them.
They have yogurt, mashed banana, and applesauce in them.
I freeze them in large Ziploc bags so I can eat them whenever I like. You just pop it in the microwave for 30 seconds and voila! Breakfast muffins on the go!
Here is the recipe…
Kitchen Sink Breakfast Muffins
1 stick butter, softened
1 cup sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
pinch of kosher salt
1 tsp baking soda
1 tsp baking powder
1 cup mashed banana
4 oz container of applesauce
1/2 cup plain Greek yogurt or any yogurt of your choice
1/2 cup raisins or dried cranberries
Preheat oven to 350 degrees.
In a large bowl, beat together the butter and sugar. Incorporate the eggs one at a time, then add vanilla.
In a separate bowl, mix together the flour, salt, baking soda, and baking powder.
In another small bowl mix the banana, applesauce, and yogurt together.
Alternate adding the dry mix and the banana mixture to the egg mixture. When fully incorporated, fold in the raisins.
Drop batter into muffin tin and bake for 25 minutes or until golden brown.
***These freeze well in large Ziploc bags. To defrost, pop in microwave for about 30 seconds.***