The following breakfast recipes were developed with the breakneck pace of quotidian life in mind: Put them together quickly in the morning or simply prepare them the night before, then grab, go, and — most important — enjoy.
10 Healthy Breakfast Recipes
Banana Muffins with Almond Flour
By Molly Madigan Pisula, the pastry chef
Ingredients
- 2 eggs
- ⅔ cup light brown sugar (138 grams)
- ¼ cup plain Greek yogurt (61 grams)
- 1 teaspoon vanilla extract
- ⅔ cup mashed bananas (about 2 large bananas) (166 grams)
- 1 teaspoon orange zest
- 3 ½ cups almond flour (294 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with cupcake/muffin liners.
- Add eggs and sugar to a large mixing bowl, and use a mixer to blend for 90 seconds, until the volume doubles in size and the mixture lighten.
- Add yogurt and vanilla extract, and blend.
- Using a wooden spoon, stir in bananas and orange zest.
- Whisk together almond flour, baking soda, baking powder, and salt in a smaller bowl, then stir into a large bowl with the liquid ingredients.
- Stir in chocolate chips (if using).
- Scoop batter into the lined muffin tin, filling each cupcake liner close to the top.
- Bake for 15-18 minutes, or until a toothpick inserted into the middle of a muffin comes up almost clean. Muffins will be lightly browned.
- Let cool in muffin tin on a rack for 10 minutes, then remove muffins from tin and continue to cool on a rack.
Pumpkin Seed Granola with Almonds
By Molly Madigan Pisula, the pastry chef
I love this dish because it’s packed with protein (lots of nuts and seeds in there!), and you can make it in advance. Eat it by itself, or grab a yogurt cup and pour some granola on top.
Ingredients
- 3 cups old-fashioned oats (9.5 oz.)
- 1 cup pumpkin seeds (also known as pepitas)
- 1 cup pecans, coarsely chopped (3.5 oz.)
- 1 cup almonds (raw, not salted or roasted) (5.1 oz.)
- 3 T. light brown sugar, packed
- 2 T. chia seeds (optional)
- ¾ t. ground cinnamon
- ½ t. ground ginger
- ½ t. kosher salt
- ½ cup honey (5.6 oz.)
- 2 T. vegetable oil
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius), and line a baking sheet with parchment paper or foil.
- Mix oats in a large bowl with the next 8 ingredients.
- Pour honey and vegetable oil into a small saucepan and heat over medium-low until the honey and oil start to bubble and come together smoothly.
- Pour honey mixture over oat mixture and stir until the liquid is incorporated.
- Spread on a prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until nicely browned.
- Cool sheet pan on rack, stir the granola and store in an airtight container or ziplock bag.
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
