#quickandeasybreakfast

These oaty banana blender pancakes are a quick and easy breakfast option that's not only delicious but also nutritious. They are gluten-free and perfect for using up ripe bananas. The blender makes the batter smooth and ensures a fluffy texture.

Ingredients: 2 ripe bananas. 1 cup rolled oats. 2 eggs. 1/2 cup milk any type. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp salt. 1 tsp vanilla extract. 2 tbsp honey or maple syrup optional, for sweetness. Cooking spray or butter for greasing the pan.

Instructions: Put everything into a blender except the cooking spray or butter. Mix the ingredients together until the batter is smooth. Set a nonstick skillet or griddle over medium heat and use cooking spray or butter to lightly coat it. Put little bits of batter on the hot pan to make pancakes. You decide how big or small they are. The pancakes are done when you see bubbles forming on top of them. Flip them over and cook for another one to two minutes, or until both sides are golden brown. Take it out of the pan and keep it warm. Do it again with the rest of the batter. When the oaty banana blender pancakes are hot, top them with your favorite things, like yogurt, berries, sliced bananas, or a drizzle of honey or maple syrup. Enjoy your oaty banana blender pancakes, they are tasty and good for you.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Scrambled Egg Muffins are a delicious and convenient breakfast option. They are packed with veggies and cheese, making them a nutritious and flavorful choice. Plus, they can be made ahead and frozen for busy mornings.

Ingredients: 6 large eggs. 1/4 cup milk. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs and milk until well combined. Stir in the diced bell peppers, onions, tomatoes, and shredded cheddar cheese. Season the mixture with salt and pepper to taste. Spray a muffin tin with cooking spray to prevent sticking. Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full. Bake in the preheated oven for 18-20 minutes or until the muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes before using a knife to gently loosen the muffins from the tin. Serve warm or allow to cool completely before freezing for later use. To reheat frozen muffins, simply microwave for about 60-90 seconds or until heated through.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Scrambled Egg Muffins are a delicious and convenient breakfast option. They are packed with veggies and cheese, making them a nutritious and flavorful choice. Plus, they can be made ahead and frozen for busy mornings.

Ingredients: 6 large eggs. 1/4 cup milk. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs and milk until well combined. Stir in the diced bell peppers, onions, tomatoes, and shredded cheddar cheese. Season the mixture with salt and pepper to taste. Spray a muffin tin with cooking spray to prevent sticking. Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full. Bake in the preheated oven for 18-20 minutes or until the muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes before using a knife to gently loosen the muffins from the tin. Serve warm or allow to cool completely before freezing for later use. To reheat frozen muffins, simply microwave for about 60-90 seconds or until heated through.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Scrambled Egg Muffins are a delicious and convenient breakfast option. They are packed with veggies and cheese, making them a nutritious and flavorful choice. Plus, they can be made ahead and frozen for busy mornings.

Ingredients: 6 large eggs. 1/4 cup milk. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs and milk until well combined. Stir in the diced bell peppers, onions, tomatoes, and shredded cheddar cheese. Season the mixture with salt and pepper to taste. Spray a muffin tin with cooking spray to prevent sticking. Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full. Bake in the preheated oven for 18-20 minutes or until the muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes before using a knife to gently loosen the muffins from the tin. Serve warm or allow to cool completely before freezing for later use. To reheat frozen muffins, simply microwave for about 60-90 seconds or until heated through.

Prep Time: 10 minutes

Cook Time: 20 minutes

These mini chocolate chip muffins are perfect for a quick and easy breakfast. They are moist, tender, and bursting with chocolatey goodness. A delightful treat to start your day!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup mini chocolate chips. 1/2 cup milk. 1/4 cup vegetable oil. 1 egg. 1 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Warm up the oven to 350F 175C and well grease or line a mini muffin tin with paper liners. Put the all-purpose flour, brown sugar, baking powder, and salt in a bowl and mix them together. Add the egg, milk, vegetable oil, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Add the mini chocolate chips to the muffin batter slowly while folding them in. Fill up each mini muffin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for a few minutes in the muffin tin before moving them to a wire rack to cool all the way through. Serve your tasty mini chocolate chip muffins and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes