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Sweet & Savory Jumbo Breakfast Muffins

These two amazing jumbo muffin recipes will make your breakfast amazing! The sausage breakfast muffin and the lemon poppy seed zucchini muffin are both easy gluten-free winning recipes.

Can’t decide which one to make? Check out this fun video to decide.

You might be thinking if muffins are a healthy breakfast option, after all, jumbo muffins can seem a bit… jumbo. The truth is that you can make these in a regular muffin tin as well, but you’ve been asking for a jumbo muffin recipe – so here it is!

Both recipes are made with oat flour instead of regular baking flour and yogurt instead of oil so they yield an incredibly moist, hearty, and satisfying muffin.

Apple Sausage Breakfast Muffins

Tasty recipes like these are also found in our Classic Meal Plans for your other meals. Because we all know that half the battle is to get organized in our shopping and meal pre, our plans include just that! Less time planning, more time enjoying your food.

But really, these muffins are awesome.

Healthy Lemon Zucchini Jumbo Breakfast Muffins.

They are freezer friendly muffin recipes that will ensure no batter goes to waste. Freeze these muffins before or after you bake them for a convenient breakfast option.

The Cheddar Apple Sausage Muffin is loaded with sautéed sausage, chopped apple, and sharp Cheddar cheese. Since it’s our “savory” muffin, this recipe has no added sugar or sweetener! I know we are calling it a breakfast muffin but it could totally be enjoyed for lunch or dinner served with a side salad.

Sweet and Savory Apple Sausage Jumbo Breakfast Muffins

The Lemon Poppy Seed Zucchini Muffin is a pretty sweet way to get in a few extra veggies. If you’ve never used zucchini in a baking recipe before, don’t worry. Zucchini has a mild flavor and adds moisture to this incredible muffin.

Sweet and Savory Apple Sausage Jumbo Muffins.

Don’t skimp on the lemon zest because they make these jumbo muffins smell and taste, incredible! It’s almost like eating dessert for breakfast. Of course, you can substitute the sugar with the sweetener of your choice, honey, agave, maple, and even stevia.

Sweet and Savory Apple Sausage Muffins! Great for a healthy snack or quick breakfast bite!

Having a hard time choosing which one to make? Make them both! I know I am!

APPLE CHEDDAR SAUSAGE JUMBO MUFFINS

Sweet and Savory healthy apple sausage muffins!
  • Author: MOMables - Laura
  • Yield: 8-10 jumbo muffins

Ingredients

  • 1 tablespoon oil
  • 1/2 cup onion
  • 8oz breakfast sausage
  • 3 cups spinach
  • 3 cups oat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • ¾ teaspoon garlic powder
  • 1 1/2 cups + 2 tablespoons plain whole milk yogurt or low-fat yogurt
  • 1/3 cup coconut oil
  • 2 large eggs
  • 1 cup cheddar cheese, divided
  • 3/4 cup apple, chopped
  • Fresh chives, chopped

Instructions

  1. Preheat oven to 400F.
  2. In a pan over medium heat, add oil and sauté onion until translucent and tender. Add sausage and break up until cooked through—about 5 minutes. Add spinach and cook until wilted, about 2-3 minutes. Set aside to cool while you prep the batter.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
  4. Separately, whisk together yogurt, coconut oil, and eggs.
  5. Add dry ingredients to wet until just combined—don’t overmix!
  6. Stir in about ¾ cup of the cheddar cheese (reserve some for the tops!), apples, and cooked sausage mixture.
  7. Transfer to a jumbo muffin tin and top with chives and additional cheese. (I use 2 scoops of a regular sized ice cream scoop or about ½ cup)—fill the muffins almost to the top, but not all the way!)
  8. Bake 5 mins at 400F, and then lower to 350F and bake 20 minutes. They are done when tops are golden and a toothpick comes out clean.
  9. Cool slightly before popping them out of the tin and enjoying.

Nutrition

  • Calories: 361
  • Fat: 19
  • Carbohydrates: 29
  • Protein: 18.5

LEMON POPPYSEED ZUCCHINI JUMBO MUFFINS

Sweet and Savory Lemon Zucchini Jumbo Muffins.
  • Author: MOMables - Laura
  • Yield: 8-10 jumbo muffins

Ingredients

  • 3 cups oat flour
  • 1/2–2/3 cups sugar or sweetener of choice, to taste
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups plain whole milk yogurt or low-fat yogurt
  • 1/2 lemon juiced, optional
  • Zest of 2 lemons
  • 2 large eggs
  • 1/3 cup coconut oil
  • 1 cup grated zucchini, drained
  • Decorating sugar for topping, optional

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. Separately, whisk together yogurt, coconut oil, lemon zest, and eggs.
  4. Add dry ingredients to wet until just combined—don’t overmix!
  5. Stir in the grated zucchini last.
  6. Transfer to a jumbo muffin tin, sprayed with cooking spray. (I use 2 scoops of a regular sized ice cream scoop or about ½ cup)—fill the muffins almost to the top, but not all the way!)
  7. Bake 5 mins at 400F, and then lower to 350F and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
  8. Cool slightly before popping them out of the tin and enjoying.

Nutrition

  • Calories: 261
  • Fat: 11
  • Carbohydrates: 33
  • Protein: 7

 

 

Sweet and Savory Muffins in a easy lunchbox! These are great for breakfast, a snack, or even for a quick lunch. Healthy Lemon Poppyseed Zucchini Muffins are a great mid-week snack and a hit with kids! These jumbo muffins are a great way to get extra vegetables into your kids' diet! Sweet and Savory Jumbo Muffins! Lemon Zucchini and Apple Sausage muffins are a great healthy alternative to traditional breakfast muffins! Apple Sausage Breakfast Muffins in a easy lunchbox! These are great for breakfast, a snack, or even for a quick lunch.

4 Three Healthy Breakfast Cookie Recipes

Three Healthy Breakfast Cookies

Cookies and milk just became a breakfast option with these three healthy breakfast cookie recipes! They are naturally gluten-free and easy to make as you can see in this video.

Pumpkin Pie, Carrot Cake and Chocolate Peanut Butter Cup cookies for breakfast? Sounds too good to be true, but it’s not! The base ingredients for each of these recipes is peanut butter, quick oats, and honey! Plus, you can eat the batter by the spoonful! #Winning!

Can you make these healthy breakfast cookies nut free?

Absolutely! Since a lot of schools are a nut-free zone and with the abundance of nut allergies, you can make any of these breakfast cookies with a nut-free alternative, like sunflower butter.

Can you make these healthy breakfast cookies vegan?
Yes and yes! If honey isn’t your sweetener of choice, swap it out for maple syrup and boom! You’ve got healthy vegan breakfast cookies.

What I love is that these recipes are a one-bowl-wonder; meaning, you don’t need a mixer or fancy equipment. The one-bowl method also means minimal clean-up! Woo-hoo!

These recipes are sure to be a winner for your household. In fact, that’s the only kind of recipe you’ll find in any of our family meal plans. We all know that mealtime success starts with a good plan, and that’s exactly what we do.

The MOMables Classic Meal Plans have family-favorite recipes, meal prep sheets to help you get organized and a complete shopping list! Yes, we love it too!

The Pumpkin Pie Breakfast Cookies get their name from the pumpkin spice in the recipe –which is great any time of year. The pumpkin puree makes these incredibly moist and the cloves, cinnamon, and nutmeg give them that delicious familiar taste we all know and love!

The Carrot Cake Breakfast Cookie has a hearty, chewy texture that’s perfect if you love carrot cake –but these cookies are much healthier! There are no processed ingredients here and are the ideal morning fuel with some pieces of walnuts and raisins.

And finally, the Chocolate Peanut Butter Breakfast Cookie is the best way to eat both cookies and chocolate for breakfast! Seriously though, they taste indulgent, but thankfully they aren’t!

Can I use frozen bananas to make healthy breakfast cookies?
Overripe bananas are best for this recipe; which means that even the frozen ones all the way in the back of your freezer work great. So, if you haven’t gotten around to using them for those smoothies… yeah those.

Can you freeze these breakfast cookies?
In case you can’t decide which one to make first, and because each recipe yields 12 cookies, you might have to turn to your friend, the freezer to help out with storage since these recipes are freezer friendly!

So you can eat, freeze, and repeat! Wrap any leftovers, if there are any, with plastic wrap and freeze for up to 1 month. To reheat, thaw them out and eat cold or at room temperature or warm in the toaster oven or microwave.

3 Healthy Breakfast Cookies Continue reading

how to measure wet and dry ingredients for baking recipes

How to Measure Flour – Wet and Dry Baking Ingredients

Whether it’s a special occasion, school bake-sale, or a major sweet tooth, sometimes we find ourselves in the mood to bake. But the truth is, that it’s important to know how to measure flour, so our treats come out perfect each time!

I mean, we’ve all had it happened, one time or another, where we bake something, and it’s too dense, it sinks, or it simply doesn’t come out like the photo in the recipe, right? Check out this quick video to show you how to measure flour and baking ingredients the right way.

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As you know, baking has gotten a reputation for being a tricky and a precise process that only the baking champions can achieve.

Well, I’m here to tell you that it’s not true. As my Mother used to say, “If you can read you can bake.” I also want to add if you can measure you can bake!

Now, we have all had those moments of “where did I go wrong?” as we pull out volcanic cakes and cement cookies. But a lot of baking catastrophes come from improperly measuring wet ingredients, dry ingredients like flour, and leavening agents such as salt, baking soda, or baking powder.

For instance, packing flour into the measuring cup can turn that beautiful carrot cake you are trying to make into a carrot brick! Or, biscuits into hockey pucks; and nobody wants that!

how to measure wet and dry ingredients for baking recipes

Like you saw in the video, it’s important to use measuring cups and measuring spoons with dry ingredients and a volume measuring cup, for liquids.

So, save yourself the heartache and take a minute or two to check out the video, if you haven’t watched it already, to provide a quick visual guide of how to measure dry and liquid ingredients accurately.

Besides measuring, there’s also a process to following a recipe. After writing 4 cookbooks and working with recipe writing editors, all of our recipes are written and tested to be followed step by step.

While I can’t say that about everything you find out there in the internets, at least now you know that measuring ingredients the right way will get you 90% of the way there. Following a recipe… I can’t help you there.

Do you have a horror baking story?

Need a baking guide to help you measure your wet and dry ingredients? This is our fool-proof guide to learn how to measure flour and the other common baking ingredients.

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