I’m stepping back from Melanie Makes for a few weeks to enjoy a maternity leave of sorts with our new arrival. In the meantime, I’m thrilled to be sharing recipes from some of my favorite food bloggers who I’m also lucky enough to call friends. Today, Jen from Yummy Healthy Easy is sharing a delicious muffin recipe – you know how much I love muffins!
Hi there, Jen from Yummy Healthy Easy here, posting today for Melanie. I’m so excited that she has a brand new baby to snuggle! I’m insanely jealous!
I’m a mom to four (very hungry) boys. I feel like I spend my days in the kitchen making them food. Whether it’s packing lunches, making dinner or flipping pancakes – I live in my kitchen! One thing that makes my life a tad bit easier is cooking ahead of time.
I love making things I can throw in the freezer that will be easily heated up to make a quick breakfast throughout the week. Like these Strawberry Breakfast Muffins! They’re super easy muffins to make and the recipe makes a dozen.
We’ll eat half of the recipe and then put the other half in the refrigerator or the freezer. When I’m in a rush to get someone off to school, I pull a muffin out and put it in the microwave for a few seconds (15-20 if frozen, only about 5 seconds if in the fridge) and you have yourself a delicious, warm muffin to eat on the go!
Yummy Healthy Easy for Melanie Makes
Yields 12
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup coconut oil (I used the liquid cooking kind)
- 1/4 cup applesauce
- 1-1/2 teaspoons vanilla
- strawberry jam ( I used a sugar-free kind)
Instructions
- Preheat oven to 400 Degrees F. Coat a 12 cup muffin tin with cooking spray and set aside.
- In a medium-sized mixing bowl, combine flour, baking powder, sugar and salt.
- In another mixing bowl, combine eggs, milk, coconut oil, applesauce and vanilla extract. Pour liquid ingredients into dry ingredients and mix until just blended.
- Spoon batter about 1/3 of the way of each muffin tin. Take 1 teaspoon of strawberry jam and place in the middle of each muffin cup, being careful to not touch the edges of the tin.
- Place another scoop of batter on top of the jam, covering it completely. Fill each muffin tin about 2/3 of the way full. Sprinkle about 1 teaspoon of granola on the top of each muffin. Bake in preheated oven for 18-20 minutes, or until tops spring back when touched.
- Let cool slightly and then remove from muffin tin, serve warm and enjoy!
These muffins are especially great because they have a yummy jam filling. They’re even better on the go because they don’t need any butter and they already have jam inside. Pretty clever, huh? I hope you enjoy them as much as we do!
Looking for more muffin recipes?
More great recipes from Yummy Healthy Easy:
Caramel Monkey Bread
Baked Apple Donuts
Healthier Pumpkin French Toast
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