Breakfast in a hurry – one of the most tempting of the “convenience foods” especially on rushed school mornings. One of my favorite quick ways to make a nourishing, real breakfast is to make muffins ahead of time, freeze them, then put them in the oven in the morning as we’re all getting ready. When the muffins have some time in the oven, they come out tasting “just baked” and my time preparing breakfast in the morning is whittled down to just a few minutes. How convenient.
Last year, I wrote a post where I gave you my favorite healthy breakfast ideas. Here are a few more of my favorite morning recipes:
Cheesy Bacon and Egg Scramble (can be made in under 10 minutes)
Whole Wheat Waffles (make them on the weekend, freeze, and reheat in the oven)
Knock-Your-Socks-Off-Granola (we have bowls of this with milk for a quick breakfast)
Whole Wheat Buttermilk Pancakes
Gluten Free Waffles
Cherry Coconut Granola
[amd-zlrecipe-recipe:164]
Serves: Makes 16 muffins
Save RecipeIngredients
- 1 cup oat flour (make sure it's gluten free)
- 1 cup arrowroot
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons coconut oil
- 3/4 cup organic whole cane sugar or sucanat
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 1 1/2 cups frozen blueberries
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand ). Whisk oat flour, arrowroot, sorghum flour, rice flour, gelatin, baking powder, baking soda and salt in a medium bowl and then set aside.
- Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the vanilla extract. On medium-low speed, beat half of dry ingredients in two batches, alternating with the buttermilk until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
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