5 Easy Breakfast Muffins Recipes to Try

This protein-packed creation solves the eternal struggle of eating a hot breakfast when you have zero time. Some people use turkey bacon, but classic thick-cut pork bacon delivers the smoky crunch that makes these bakes legendary.

• 6 large whole eggs
• 60 ml (1/4 cup) whole milk
• 6 strips cooked bacon, crumbled
• 60 g (1/2 cup) shredded cheddar cheese
• 1 pinch sea salt
• 1 pinch black pepper

1. Preheat your oven to 175 degrees C (350 degrees F) and grease a standard six-cup muffin tin with cooking spray.
2. Crack the large eggs into a large mixing bowl and add the whole milk, sea salt, and black pepper.
3. Whisk the mixture vigorously until smooth and thoroughly combined.
4. Distribute the crumbled bacon and shredded cheddar cheese evenly across the six muffin cups.
5. Pour the egg mixture carefully over the bacon and cheese in each cup until almost full.
6. Bake in the preheated oven for 20 minutes until the centers are completely set and lightly golden.

• Swap cheddar for pepper jack if you want a spicy kick to wake up your taste buds.
• Store baked muffins in an airtight container in the refrigerator for up to four days.

Natural sweetness and hearty whole grains come together in these fluffy bakes that skip refined sugar entirely. They taste like banana bread, but you can eat them while driving to work without crashing your car.

• 240 g (2 cups) rolled oats
• 3 ripe bananas, mashed thoroughly
• 60 ml (1/4 cup) pure maple syrup
• 60 ml (1/4 cup) melted coconut oil
• 2 large whole eggs
• 5 ml (1 teaspoon) baking soda
• 5 ml (1 teaspoon) pure vanilla extract

1. Preheat your oven to 175 degrees C (350 degrees F) and line a twelve-cup muffin tin with paper liners.
2. Blend the rolled oats in a food processor until fine flour forms.
3. Combine the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract in a large bowl.
4. Stir the blended oat flour and baking soda into the wet ingredients until just incorporated.
5. Divide the batter evenly among the twelve prepared muffin cups.
6. Bake for 22 minutes until a toothpick inserted into the center comes out clean.
7. Toss in a handful of dark chocolate chips if you want an extra touch of sweetness.
8. Keep leftovers in a sealed container at room temperature for two days or freeze for a month.

Bursting with juicy fruit and topped with a lovely golden crust, these classic bakes rival any high-end bakery treat. Who doesn’t love a recipe that brings joy to the kitchen in under thirty minutes?

• 240 g (2 cups) all-purpose flour
• 100 g (1/2 cup) organic cane sugar
• 10 ml (2 teaspoons) baking powder
• 2.5 ml (1/2 teaspoon) sea salt
• 120 ml (1/2 cup) whole milk
• 60 ml (1/2 cup) melted butter
• 2 large whole eggs
• 150 g (1 cup) fresh blueberries

1. Preheat your oven to 190 degrees C (375 degrees F) and line a twelve-cup muffin tin with paper liners.
2. Whisk the all-purpose flour, cane sugar, baking powder, and sea salt together in a large mixing bowl.
3. Mix the whole milk, melted butter, and large eggs together in a separate medium bowl.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined.
5. Fold the fresh blueberries carefully into the batter to avoid crushing them.
6. Spoon the batter evenly into the muffin cups and bake for 25 minutes until golden brown.
7. Toss the fresh blueberries in a tiny bit of flour before folding them in to prevent them from sinking to the bottom.
8. Store in an airtight container lined with a paper towel to absorb extra moisture.

Meaty, savory, and wonderfully filling, these rustic bakes provide serious fuel for hard-working mornings. Some people skip browning the meat first, but taking that extra step creates unbeatable flavor.

• 240 g (2 cups) all-purpose flour
• 220 g (8 oz) cooked breakfast sausage, crumbled
• 120 g (1 cup) sharp cheddar cheese, shredded
• 10 ml (2 teaspoons) baking powder
• 240 ml (1 cup) whole milk
• 60 ml (1/4 cup) vegetable oil
• 1 large whole egg

1. Preheat your oven to 200 degrees C (400 degrees F) and grease a twelve-cup muffin tin generously.
2. Combine the all-purpose flour and baking powder in a large bowl.
3. Stir the cooked sausage crumbles and shredded sharp cheddar cheese directly into the dry flour mixture.
4. Whisk the whole milk, vegetable oil, and large egg together in a medium bowl.
5. Pour the liquid ingredients into the sausage mixture and stir until just moist.
6. Divide the thick batter among the muffin cups and bake for 20 minutes until golden and cooked through.
7. Use spicy pork sausage if you prefer a fiery kick in your morning routine.
8. Wrap individual cooled muffins in foil and freeze them for grab-and-go convenience.

Packed with earthy greens and sharp Mediterranean cheese, these savory gems bring gourmet flair to your kitchen table. I once swapped feta for goat cheese and wow—never again, because feta holds its salty bite so much better here.

• 240 g (2 cups) all-purpose flour
• 100 g (2 packed cups) fresh baby spinach, chopped
• 80 g (2/3 cup) crumbled feta cheese
• 10 ml (2 teaspoons) baking powder
• 240 ml (1 cup) whole milk
• 60 ml (1/4 cup) extra virgin olive oil
• 1 large whole egg

1. Preheat your oven to 190 degrees C (375 degrees F) and line a twelve-cup muffin tin with paper liners.
2. Whisk the all-purpose flour and baking powder together in a large mixing bowl.
3. Fold the chopped baby spinach and crumbled feta cheese into the flour mixture until coated.
4. Whisk the whole milk, extra virgin olive oil, and large egg together in a separate bowl.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
6. Spoon the batter evenly into the muffin cups and bake for 20 minutes until set and golden.
7. Squeeze excess moisture out of chopped spinach with a paper towel if it looks overly wet.
8. Store leftovers in an airtight container in the fridge for up to three days.

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