Start your day on the right track with a grab-and-go, kid-friendly breakfast that packs a hearty helping of healthy greens. The colorful muffins are incredibly tender and naturally sweet with convenient vegan and gluten-free options. And don’t miss the collection of other speedy meals that might just make your morning routine a little easier!
Quick. Easy. Make-ahead. Hearty. Healthy. Delicious.
We can never have too many recipes that earn those descriptives, right? And even when we have the luxury of time, sometimes we simply wake up hungry and want to eat now－or have children who feel that way!
For those reasons and more, I am sharing a collection of breakfast recipes that will make the morning routine a little smoother. Some are complete, printable recipes, while others are easy-to-implement ideas.
I’m kicking things off with a muffin recipe that is equal parts festive (it’s green!) and healthy (it’s green!). We’ve enjoyed many batches of these satisfying muffins in our house, so I’ve included my standard options that make them easy to customize to personal perfection.
Above all, don’t let the color scare you away. Though the muffins include a hearty dose of spinach, you’d never know, if not for the color. The flavor is lightly sweet－I’d compare it to a mild-tasting banana bread－and the the texture is perfectly tender and not the slightest bit dry.
Kids may enjoy coming up with their own super power or holiday-inspired name, like Incredible Hulk, Leprechaun or Monster Muffins. (Please report back with any creative or amusing names!)
☘️ ☘️ ☘️ ☘️ ☘️ ☘️ ☘️
Notably, a few of the additional breakfast ideas came from friends and fellow Run4Luck committee members. This talented group of women has been hard at work, preparing for the 15th annual 4-mile run, 2-mile walk and kids fun run, which takes place on Saturday, March 14th, beginning and ending at Lancaster Country Day School in Lancaster, PA. (Complete details and link to register below.)
As an interesting side note, I was on the inaugural Run4Luck committee, at which point the race was intended to be a 5 miler. When we were not able to work out a route with an acceptable number of road crossings, which required policing, one clever woman suggested we shorten the race to four miles and use the number 4 for the word “for” in our logo. Her idea proved to be practical and unique, and the event has been an ever-growing success in the years since.
So if you’re local, why not take an hour or two on a Saturday morning to celebrate St. Patty’s day and get your heart pumping. And whether you need some pre-race fuel, some post-workout protein, or simply a fresh idea for your weekly breakfast routine, take a minute to peruse the recipes that follow－and please feel free to comment if you have a favorite easy meal or healthy snack idea to add to the list!
☘️For more detail and to register for the event, click here.☘️
Dogs and strollers are welcome, and you can come dressed in your best St. Patrick’s Day costumes! This is a super fun event for all, whether you are looking to earn a best time or simply enjoy a festive walk with friends, and get your heart rate up while doing so. All proceeds benefit the projects of The Junior League of Lancaster (specific organizations are listed here), and the event is held rain or shine－or snow! (The route passes my house, and I can officially report that a significant snow one year did not dampen spirits!)
Runners may enjoy knowing
The wife of a running icon and longtime coach told me that her husband always eats the same breakfast before a race — tea and toast!
She’s an avid runner and cyclist herself, and mentioned that her go-to breakfasts are a variety of baked oatmeals, and for refueling she enjoys these Peanut Butter Energy Bars.
More fast and healthy ways to refuel
Antoinette’s Waffle Breakfast Sandwiches, 2 ways
Yield: 1 serving
Waffle Breakfast Sandwiches (Savory)
1-2 wholegrain waffles*
1 slice Canadian bacon
1-2 eggs, fried, scrambled, or hard-boiled
1 slice cheese
Waffle Breakfast Sandwiches (Sweet)
1-2 wholegrain waffles*
1-2 tablespoons nut butter of choice
¼ cup Sliced Fruit (Banana, Apple, Pear, etc)
Dash of Cinnamon
*Use gluten-free waffles if needed. Use 1 waffle for open-faced option, 2 for sandwich-style
Protein-Packed Avocado & Hard Boiled Egg Bowl
Yield: 2 servings
Ingredients:
4 hard boiled eggs, chopped
4 hard boiled egg whites, chopped
1 avocado, diced
½ cup red bell pepper, diced
½ cup pico de gallo or salsa
Sea salt and ground pepper to taste
Instructions:
Place all ingredients in a bowl, and stir to combine. Enjoy immediately!
Nutrition (½ recipe): 320 calories, 22g protein, 20.5g fat, 12.5g carbs
Options: if you’d like to include whole grains, ½ cup or so of cooked quinoa, brown rice or grain of choice may be stirred in. Leftovers work well here. You could also serve with wholegrain toast.
A few more make-ahead egg ideas
Slice and gently warm wedges of Popeye’s Baked Eggs for a hearty dose of delicious protein that deliciously delivers a generous serving of veggies, too.
Classic Egg & Avocado Toast is always a winner, but this clever twist means you won’t be frying eggs in the morning. Of course, this savory toast may be enjoyed without eggs, if preferred. In that case, I like to sprinkle the mashed avocado with some salted pepitas for added flavor and crunch.
Kate’s Tropical Cottage Cheese Bowl
While yogurt may be used instead of the cottage cheese, pineapple has a special affinity for cottage cheese. Usually I eyeball the amounts, so feel free to adjust the proportions to your liking.
Ingredients:
½ cup cottage cheese
½ cup chopped pineapple tidbits
1 tablespoon shredded coconut
Optional add-ins: ½ cup sliced banana; ¼ cup berries of choice; 1 tablespoon slivered or sliced toasted almonds
Instructions:
Place all the ingredients in a bowl. Enjoy immediately or cover and refrigerate the bowl overnight.
Notes: If you plan to store the breakfast bowl for later, frozen pineapple may be added. Note that fresh tends to offer slightly more fresh flavor and sweetness, but for some, the convenience of frozen may be good reason to use it. Also, if storing for the next day, you may wish to add the optional nuts just before serving for maximum crunch.
Whole baked sweet potatoes can be reheated in the microwave and drizzled with a little honey or maple syrup and－my favorite addition－peanut or almond butter. Sometimes I roast thick slices and then reheat them and eat like toast, topped with nut butter, sliced bananas, and perhaps dusting of cinnamon and a sprinkle of chopped nuts, seeds or even cacao nibs for crunch.
I’d seen the idea for green smoothie muffins some time ago, and it was crazy enough to root somewhere in my subconscious. So when I was contemplating all things lucky and/or green that would double as healthy fuel, the idea resurfaced. I like to spread these tender, filling muffins with some peanut or almond butter for an added dose of protein and healthy fat.
Green Smoothie MuffinsYield: 10-12 muffins
Optionally referred to as Incredible Hulk, Monster, and Popeye muffins, these blender muffins are packed with spinach and good-for-you ingredients and are sure to bring out your inner super powers! Perfect for grab-and-go breakfasts and snacks.
Ingredients
- 1¼ cups (125g) super fine almond flour
- ¾ cup (96g) all-purpose or gluten-free 1-to-1 baking flour blend
- ¼ cup (30g) flaxseed meal
- 2 teaspoons cinnamon
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 cups lightly packed baby spinach (about 3 ounces)*
- 1 large overripe ripe banana (120g / ½ cup mashed)
- ¼ cup (60ml) coconut oil
- ¾ cup (180ml) milk of choice (I use unsweetened almond milk)
- ½ cup pure maple syrup (not pancake syrup)
- 2 teaspoons vanilla
InstructionsPreheat the oven to 375℉, and place muffin liners in a 12-cup muffin tin; set aside. (I like a slightly larger muffin so usually make 10 or 11 instead of the full dozen.)
To a large bowl add the almond flour, flour, ground flaxseed, cinnamon, baking soda, baking powder and salt. Whisk to combine; set aside.
To a high-powered blender, add the remaining ingredients. (Tip: if your blender doesn’t have a strong motor, add the spinach in increments.) Blend until completely smooth and you see no visible pieces of spinach. Pour the wet ingredients into the dry ingredients, stir to thoroughly combine, and then let the batter rest and thicken for 5 minutes. (Helpful hint: I’ve tried adding the dry ingredients to the blender, and pulsing a few times to incorporate. You may do this if you prefer, but it is more difficult to work around the blade to scrape out the thicker mixture.)
Scoop a generous ¼ cup batter into each lined muffin cup (a large ice cream scoop works well). and then bake for 20 minutes, give or take a minute or two depending on oven, or until the muffins are just cooked through the center. (They take 19 minutes in my oven; 20 when using the higher amount of spinach.)
Let the muffins cool in the tin for 10 minutes or so, and then transfer to a rack to cool completely. Store in the refrigerator. These muffins freeze very well, too.
Notes*I have made these muffins using a full 5-ounce package of spinach, which does make for a slightly more obvious spinach flavor. It is, however, a great way to get a worthy serving of leafy greens for those who don’t mind some noticeable flavor.
**I have reduced the maple syrup to as little as ⅓ cup (106g). I like them this way, especially with a spread of peanut or almond butter. (I highly recommend that tasty addition, which will also mask any spinach flavor for those who go heavy on it, as mentioned above. ) As is, however, the reduced maple syrup version was not quite sweet enough for my son. Those who are looking to reduce added sweeteners as much as possible, however, may be quite happy with this version. Conversely, those who prefer a sweeter muffin can use the prescribed ½ cup plus 2 tablespoons.
Want more protein? I made one batch with the addition of 1 scoop of vanilla protein powder with excellent results. If you’d like to add more, I recommend doing so incrementally.
Adapted From: Iowa Girl Eats
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- 1¼ cups (125g) super fine almond flour
- ¾ cup (96g) all-purpose or gluten-free 1-to-1 baking flour blend
- ¼ cup (30g) flaxseed meal
- 2 teaspoons cinnamon
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 cups lightly packed baby spinach (about 3 ounces)*
- 1 large overripe ripe banana (120g / ½ cup mashed)
- ¼ cup (60ml) coconut oil
- ¾ cup (180ml) milk of choice (I use unsweetened almond milk)
- ½ cup pure maple syrup (not pancake syrup)
- 2 teaspoons vanilla
Preheat the oven to 375℉, and place muffin liners in a 12-cup muffin tin; set aside. (I like a slightly larger muffin so usually make 10 or 11 instead of the full dozen.)
To a large bowl add the almond flour, flour, ground flaxseed, cinnamon, baking soda, baking powder and salt. Whisk to combine; set aside.
To a high-powered blender, add the remaining ingredients. (Tip: if your blender doesn’t have a strong motor, add the spinach in increments.) Blend until completely smooth and you see no visible pieces of spinach. Pour the wet ingredients into the dry ingredients, stir to thoroughly combine, and then let the batter rest and thicken for 5 minutes. (Helpful hint: I’ve tried adding the dry ingredients to the blender, and pulsing a few times to incorporate. You may do this if you prefer, but it is more difficult to work around the blade to scrape out the thicker mixture.)
Scoop a generous ¼ cup batter into each lined muffin cup (a large ice cream scoop works well). and then bake for 20 minutes, give or take a minute or two depending on oven, or until the muffins are just cooked through the center. (They take 19 minutes in my oven; 20 when using the higher amount of spinach.)
Let the muffins cool in the tin for 10 minutes or so, and then transfer to a rack to cool completely. Store in the refrigerator. These muffins freeze very well, too.
*I have made these muffins using a full 5-ounce package of spinach, which does make for a slightly more obvious spinach flavor. It is, however, a great way to get a worthy serving of leafy greens for those who don’t mind some noticeable flavor.
**I have reduced the maple syrup to as little as ⅓ cup (106g). I like them this way, especially with a spread of peanut or almond butter. (I highly recommend that tasty addition, which will also mask any spinach flavor for those who go heavy on it, as mentioned above. ) As is, however, the reduced maple syrup version was not quite sweet enough for my son. Those who are looking to reduce added sweeteners as much as possible, however, may be quite happy with this version. Conversely, those who prefer a sweeter muffin can use the prescribed ½ cup plus 2 tablespoons.
Want more protein? I made one batch with the addition of 1 scoop of vanilla protein powder with excellent results. If you’d like to add more, I recommend doing so incrementally.
A few more busy-morning breakfast ideas
Overnight No-Cook Oatmeal Yogurt Cups － A family and reader favorite, this wholesome, filling breakfast can be mixed a serving at a time, although I often quadruple the recipe and portion into jars or bowls for the week ahead.
I was so excited to make these muffins, it’s what I was craving. I have to admit I was skeptical about how everything would taste once combined, but I am so pleasantly surprised. I didnt have enough maple syrup, so subbed in the rest with honey and they came out delish. So filling, so interesting. Love.
So happy these were a hit, Emily, and appreciate your helpful feedback!
I’ve made these twice now. My toddler adores them and I’ve been loving them as a healthy dessert!
So happy they have been a hit, Kim!
I made these over the weekend and shared with several neighbors. Everyone raved and asked for the recipe!
Such good news! Thanks for your comment, Margaret!