I’ve been away from #SundaySupper – and indeed blogging – for a long time, so I’m very happy to be back around the table, breaking bread and sharing No Labour recipes! I feel like I’m back amongst friends and I can’t wait to be inspired by all their wonderful recipes again. I could definitely use some easy dishes to get me back into the swing of things! So with the Sunday Supper Movement at the helm this week, I’m offering some super-easy, super-healthy, breakfast muffins to help ease the transition back to work and school – because no-one has time in the mornings!
For the last few months, I’ve been holding down several freelance writing jobs while completing a full-time Masters, leaving me with absolutely no time, energy, or will to write anything else! It’s also meant that I haven’t had much time to bake or even cook decent meals very often. Since I’ve been working on freelance projects early in the morning before heading into uni for the day, I’ve often skipped breakfast, just downing coffee (or when I’m feeling virtuous, a lemon and ginger infusion), although I know it isn’t good for me.
So, searching for ideas for make-ahead breakfasts, I saw some recipes for breakfast muffins, and decided to come up with my own version. Muffins seem like the perfect breakfast food when you’re pushed for time, since you can make up a big batch in advance, then just grab one on the way out the door.
But how do you avoid filling them with sugar and instead make them nutritious? I’ve been experimenting with baking without refined sugar, and this seemed like the opportunity to put some trials into practice. I based the idea for these muffins around one of my favourite breakfasts: Greek yoghurt with fruit, seeds, and a squeeze of honey.
Greek yoghurt is great for making really moist cakes and muffins, so I used that in place of butter. A mashed banana and some finely chopped strawberries add more moisture, plus fruity sweetness and flavour. You could change this up for some apple compote and different berries to create completely different muffins! I also used a mix of rolled oats, ground almonds and gluten-free flour, plus dashes of honey, cinnamon and ginger. Most recipes I saw called for some kind of oil, so I used a little olive oil. I’m not sure it was entirely necessary, but it didn’t do any harm either.
These muffins make a protein-packed breakfast, thanks to the eggs, yoghurt, almonds and seeds, and they’re full of goodness and flavour from the fruit and spices, while the oats should help to keep you full till lunchtime. There’s nothing in there to spike your blood sugar, so you should avoid a mid-morning crash, and the fats – from the Greek yoghurt and the oil – are those friendly “good” fats.
Best of all, it’s a really easy, 1-bowl recipe. Even the mixing is minimal, and they only take 25 minutes in the oven. You can whip up a batch on a Sunday night after dinner, and hey presto, breakfast for a week! Or you can make a load, freeze them, and just defrost one whenever you need a healthy grab ‘n’ go breakfast. I have to tell you, these little treats have revolutionised my mornings this week – they truly are a powerhouse breakfast in a cute package!
I’m looking forward to getting back more regularly to Happy Baking Days, to #SundaySupper, and to actually having time for a proper, sit-down breakfast on occasion, but I’m going to start keeping a stock of breakfast muffins in the freezer for busy mornings all the same!
Savory Snacks and Sides:
Labor Free Main Dishes:
Sweet Treats and Drinks:
Labor Free Labor Day:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.