SWEET + SAVORY BREAKFAST MUFFINS

These muffins are the perfect breakfast for all ages--from babies to husbands!  

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Sweet: 

2 cups rolled oats

1/2 cup shredded coconut  

1 banana, mashed  

1 teaspoon baking powder  

1/4 teaspoon cinnamon

1/2 cup almond milk

2 eggs  

1 tablespoon honey  

3/4 cup blueberries

 

Preheat oven to 350 F. 

In a large bowl, store all ingredients except blueberries together until evenly combined. Fold in blueberries. Evenly distribute mixture among 12 non-stick (or greased) muffin tins. Bake for 30 minutes. 

 

Savory: 

12 eggs

1/2 cup almond milk

1/2 cup quartered cherry tomatoes  

1/2 cup chopped spinach  

1/2 cup shredded cheddar cheese  

1 garlic clove, grated (about 1/4 teaspoon) 

1/2 teaspoon salt

1/4 teaspoon pepper  

 

Preheat oven to 350 F. 

In a large bowl, whisk all ingredients together until evenly combined. Evenly distribute mixture among 12 non-stick (or greased) muffin tins. Bake for 20 minutes.

 

**Note: We like to mix the savory muffins right after the sweet ones go into the oven then add them after 10 minutes so they can be taken out at the same time!