Breakfast Muffins

I told you I’d be back! Now I’m back with something other than a sorry excuse for being gone.

I’ll be honest, I sort of/kind of/ definitely threw some things in a bowl and crossed my fingers (and toes…how does one do that?) that these would turn out alright. I added some brown sugar on top for good measure, in case they tasted gross; sugar always helps!

Anyways, these muffins are perfect for breakfast. Smeared with peanut butter, topped with ice cream, drizzled with hot fudge, ya know, the usual. This recipe only makes about 8-10 muffins, so if you want more, double the batch! See, I’m smart.

These get even better as they sit. Like a fine wine. But let’s be honest, I only drink Franzia. Kidding! Sort of.

Breakfast Muffins

• 1.5 c. whole wheat flour
• 1 egg
• 3/4 c. almond milk
• 6 oz. Greek yogurt
• 1 t. vanilla
• 1 t. cinnamon
• 1 t. nutmeg
• 1 T molasses
• 1/3 c. brown sugar
• 1/4 t. sea salt

Preheat oven to 350F. Mix together dry ingredients. Mix together wet ingredients in a separate bowl. Slowly add dry to wet and mix until just combined. Sprinkle tops with brown sugar. Spoon into muffin liners and bake for 8-1o minutes, or until tops are golden.

The beauty of these? You can do whatever you want with ‘em! Again, ice cream is an option, but feel free to add in banana, pumpkin, chocolate chips, or nuts.

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