#breakfastsnack

These banana cake muffins are moist and tasty, and they're great for breakfast or as a snack. Adding sour cream and ripe bananas makes them taste better and stay moist.

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup sour cream. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine mashed bananas and melted butter. Stir in sugar, eggs, and vanilla extract until well blended. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, alternating with sour cream, beginning and ending with the dry mixture. Mix until just combined. If desired, fold in chopped walnuts. Spoon the batter into the muffin liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delightful combination of cinnamon rolls and donuts with these bite-sized treats. They're perfect for breakfast or as a sweet snack anytime.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. 1/4 cup unsalted butter, softened. 1/4 cup brown sugar. 1 tsp ground cinnamon. 1/2 cup powdered sugar. 2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Grease a mini muffin tin and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix flour, baking powder, granulated sugar, and salt together in a mixing bowl. Beat the egg, melted butter, milk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Using a spoon, scoop out enough batter to fill each mini muffin tin about halfway. Combine brown sugar, ground cinnamon, and softened butter in a small bowl. Each donut bite batter in the muffin tin should have a tiny spoonful of the cinnamon mixture dropped onto it. Swirl the cinnamon mixture into the donut batter using a toothpick. A toothpick inserted into the donut bites should come out clean after baking for 10 to 12 minutes, or until they are golden brown. After letting the donut bites cool in the pan for a few minutes, move them to a wire rack to finish cooling. To make the glaze, combine milk, powdered sugar, and vanilla extract in a bowl. Pour glaze over bite-sized pieces of cooled doughnuts. Enjoy your homemade cinnamon roll donut bites after serving!

Prep Time: 15 minutes

Cook Time: 12 minutes

Peanut butter, banana, chocolate chips, and oats all work well together in these muffins. You can eat them for breakfast or as a tasty snack.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup peanut butter. 2 ripe bananas, mashed. 1/3 cup brown sugar. 1/4 cup chocolate chips. 1/4 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, mix together the peanut butter, mashed bananas, brown sugar, milk, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Peanut Butter Banana Chocolate Chip Oatmeal Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

These Vegan Chocolate Chunk Zucchini Muffins are a delicious twist on classic zucchini bread. They're moist, chocolatey, and perfect for breakfast or a snack.

Ingredients: 1 1/2 cups grated zucchini about 1 medium zucchini. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan chocolate chunks or chips.

Instructions: Preheat oven to 350F 175C and line a muffin tin with liners. In a large bowl, combine the grated zucchini, applesauce, melted coconut oil, coconut sugar, maple syrup, and vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chunks or chips. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

This muffin top bread recipe is a great way to enjoy the delicious combination of blueberries and cream cheese. This is a great snack or breakfast food!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1/2 cup cream cheese, softened. 1 large egg. 1 tsp vanilla extract. 1 cup fresh blueberries. 1/4 cup milk.

Instructions: Warm up your oven to 350F 175C and grease a muffin pan or bread pan with a top. Put the flour, baking powder, baking soda, and salt in a bowl and mix them together. Mix the softened butter, cream cheese, and sugar in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Mix too much. Add the milk and fresh blueberries slowly. Fill up each muffin pan or muffin top bread pan about two thirds of the way to the top with muffin batter. When the oven is hot, bake the muffins for 18 to 20 minutes for muffin tops or 22 to 25 minutes for regular muffins, or until a toothpick inserted into the middle comes out clean. Let the muffin top bread or muffins cool in the pan for a few minutes before moving them to a wire rack to cool all the way down. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

These pumpkin cranberry muffins don't have any grains and are a great fall treat. They have honey for sweetness and warm fall spices. They are made with almond and coconut flour. Adding fresh cranberries gives these muffins a tart flavor that makes them great for breakfast or as a snack.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup pumpkin puree. 1/4 cup honey. 2 eggs. 1/4 cup coconut oil, melted. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup fresh cranberries. 1/4 cup chopped pecans optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Almond flour, coconut flour, tapioca flour, baking soda, cinnamon, nutmeg, cloves, and salt should all be mixed together in a bowl. Add the honey, eggs, and melted coconut oil to a different bowl and mix them together using an electric mixer. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. If you want to use them, mix in the chopped pecans and fresh cranberries. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your tasty pumpkin cranberry muffins that don't have any grains.

Prep Time: 15 minutes

Cook Time: 25 minutes