Healthy Breakfast Muffins and Scones

                   Healthy Breakfast Muffins and Scones

Healthy breakfast muffins and scones can be a delicious and satisfying way to start your day with wholesome ingredients. By using nutritious flours, natural sweeteners, and wholesome add-ins, you can create muffins and scones that are both tasty and good for you. Here are some ideas for healthy breakfast muffins and scones:

Healthy Breakfast Muffins:

1. Whole Grain Banana Nut Muffins: Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup plain Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (e.g., walnuts or almonds)

Instructions:

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
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• In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
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• In another bowl, mix the mashed bananas, honey or maple syrup, applesauce, Greek yogurt, egg, and vanilla extract until well combined.
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• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped nuts.
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• Divide the batter evenly among the muffin cups.
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• Bake for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

2. Blueberry Oatmeal Muffins: Ingredients:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or olive oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
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• In a large bowl, mix the rolled oats, whole wheat flour, almond flour, baking powder, baking soda, and salt.
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• In another bowl, whisk together the applesauce, honey or maple syrup, melted coconut oil or olive oil, egg, and vanilla extract until well combined.
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• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
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• Divide the batter evenly among the muffin cups.
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• Bake for about 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Healthy Breakfast Scones:

1. Whole Wheat Cranberry Orange Scones: Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup coconut sugar or brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Zest of 1 orange
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/2 cup dried cranberries
• 1/2 cup plain Greek yogurt
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the whole wheat flour, coconut sugar or brown sugar, baking powder, salt, and orange zest.
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• Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
• Stir in the dried cranberries.
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• In a separate bowl, mix the Greek yogurt, almond milk, and vanilla extract until well combined.
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• Add the wet ingredients to the dry ingredients and stir until just combined.
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• Transfer the dough to a lightly floured surface and shape it into a circle about 8 inches in diameter. Cut the circle into 8 wedges.
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• Place the scones on the prepared baking sheet.
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• Bake for about 15-18 minutes or until the scones are golden brown.
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• Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Almond Blueberry Scones: Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar or brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/2 cup fresh or frozen blueberries
• 1/4 cup plain Greek yogurt
• 1 large egg
• 1 teaspoon almond extract

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the almond flour, coconut flour, coconut sugar or brown sugar, baking powder, and salt.
• Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
• Stir in the blueberries.
• In a separate bowl, mix the Greek yogurt, egg, and almond extract until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Transfer the dough to a lightly floured surface and shape it into a circle about 8 inches in diameter. Cut the circle into 8 wedges.
• Place the scones on the prepared baking sheet.
• Bake for about 20-22 minutes or until the scones are lightly golden.
• Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These healthy breakfast muffins and scones are perfect for a quick and nutritious morning meal. They are lower in added sugars and unhealthy fats, making them a great option for a balanced breakfast that keeps you energized and satisfied. Enjoy these delicious treats with a cup of your favorite morning beverage for a delightful start to your day