#tastymuffins

These Funfetti French Toast Muffins are a delightful twist on classic French toast. They are easy to make and bursting with colorful sprinkles, making them a fun and delicious treat for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1/4 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 egg. 1 tsp vanilla extract. 1/4 cup rainbow sprinkles. 2 tbsp maple syrup. 1/4 cup powdered sugar for glaze.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the rainbow sprinkles. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. While the muffins are baking, make the glaze by mixing the maple syrup and powdered sugar in a small bowl until smooth. Allow the muffins to cool for a few minutes, then drizzle the glaze over the top of each muffin. Serve and enjoy your Funfetti French Toast Muffins!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Breakfast Egg and Cheese Muffins are a delicious and convenient way to start your day. Packed with eggs, cheese, and your favorite breakfast ingredients, they are perfect for a quick and satisfying breakfast on the go.

Ingredients: 6 large eggs. 1/4 cup milk. 1 cup shredded cheddar cheese. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced cooked ham. 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. Season with salt and pepper. Spray a muffin tin with cooking spray to prevent sticking. Evenly distribute the diced bell peppers, onions, and cooked ham among the muffin tin cups. Pour the egg mixture over the ingredients in each muffin tin cup, filling them about 3/4 full. Top each muffin cup with shredded cheddar cheese. Bake in the preheated oven for 18-20 minutes or until the muffins are set and lightly golden brown on top. Remove from the oven and let them cool slightly before removing them from the muffin tin. Serve your Breakfast Egg and Cheese Muffins warm and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

These delightful muffins are bursting with the fresh and tangy flavors of clementines and the juicy sweetness of pomegranate seeds. Perfect for breakfast or as a snack, these muffins are sure to be a hit!

Ingredients: 2 clementines, zest and juice. 1/2 cup pomegranate seeds. 1/2 cup granulated sugar. 2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup Greek yogurt. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a bowl, combine the clementine zest, clementine juice, and pomegranate seeds. Set aside. In another bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the clementine and pomegranate mixture. Scoop the muffin batter into the prepared muffin tin, filling each liner 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. Enjoy your Clementine and Pomegranate Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These muffins with chocolate and banana are a tasty and nutritious breakfast choice. These guilt-free chocolate treats are made with whole wheat flour, dark chocolate chips, and ripe bananas. Savor them as a filling snack or as a quick breakfast.

Ingredients: 2 ripe bananas, mashed. 1/4 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup plain Greek yogurt. 1 egg. 1 teaspoon vanilla extract. 1 cup whole wheat flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dark chocolate chips. 1/4 cup chopped walnuts optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Mashed bananas, applesauce, Greek yogurt, egg, vanilla extract, honey or maple syrup, and so on should all be combined in a mixing bowl. Blend until thoroughly blended. Mix the whole wheat flour, baking powder, baking soda, cocoa powder, and salt in a different bowl. Mixing until just combined, add the dry ingredients to the wet ones. Take care not to blend too much. Add the chopped walnuts and dark chocolate chips if using and fold gently. Load the batter into the muffin tin, about two thirds full in each cup. When a toothpick is inserted into the center of a muffin, it should come out clean after 18 to 20 minutes of baking in a preheated oven. After taking the muffins out of the oven, allow them to cool in the muffin tin for a few minutes before moving them to a wire rack to finish cooling. Savor the tasty and nutritious chocolate banana muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes