Are you a morning person or a night owl? I’m definitely an up with the roosters morning person. It Is not uncommon for me to wake up around 5 am but by 8 pm I can’t hang ha ha. No one calls the house unless it’s an absolute emergency because they know, Granny is in bed. What can I say, I need my beauty sleep.
In addition to beauty sleep, I’m also in desperate need of new running shoes. I was this close to picking up a pair over the weekend. Then I remembered it was the last weekend before school begins and the stores were probably crazy packed. I swear, it seems the start of the school year requires as much running around as the holidays.
Whether you have littles going back to school, leaving for college or you find yourself the proud parent of a fur baby, this is a great time of year to get back on track with healthy eating, morning routines and organization goals.
I can still remember how important our breakfast time as a family was to my mom. She would wake up at 4 am to run almost every morning. I know! I’m a morning person and I can’t even imagine doing that. After getting herself dressed and ready, she would wake all of us up and while we were getting ready upstairs she would be in the kitchen making us breakfast downstairs. The menu ranged from eggs to pancakes to yogurt parfaits and all sorts of sweet stuff in between. As a first grade teacher, she truly believed breakfast was crucial component to a successful day.
In my own home, we’re always looking for healthy recipes that are quick and can be made ahead. I’ve been trying different overnight oatmeal recipes and while my cooking skills totally stink I can bake a mean batch of muffins like nobody’s business. This recipe for rise and shine muffins is a fantastic mix of carrots, zucchini, apples. They’re definitely moist and aren’t overly sweet. These muffins can be made ahead and frozen for an easy option on busy mornings. Here’s the recipe if you want to make some of your own…
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
½ cup chopped walnuts
3 large eggs
¾ cup brown sugar
1 tbsp maple syrup
1/3 cup melted coconut oil
1/3 cup greek yogurt
¼ cup orange juice
1 tsp vanilla extract
2 cups shredded zucchini
1 cup shredded carrots
1 cup shredded apple
Preheat oven to 375 degrees. Spray 12-count muffin pan with nonstick spray. I use Bake Joy.
In a large bowl mix together dry ingredients (flour, baking soda, salt, cinnamon, ginger) and set aside.
In a medium bowl mix together wet ingredients (eggs, sugar, maple syrup, coconut oil, greek yogurt, vanilla) and set aside.
In a medium bowl mix together fruit/veggie ingredients (zucchini, carrots, apple, orange juice) and set aside.
Pour wet ingredients into dry ingredients. Combine well.
Gently fold fruit/veggie ingredients into the mix until all ingredients are combined.
Gently fold in walnuts.
Scoop into prepared muffin pan with ice cream scoop.
Bake for 20-22 minutes at 375 degrees or until muffins test done. Allow muffins to cool approximately 10 minutes in muffin pans before transferring them to wire rack to completely cool. Muffins may be hot so use caution and care.
Muffins will stay fresh and moist at room temperature approximately 3-5 days or will freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up before enjoying.
These muffins have saved our mornings a few times already. They’re packed with veggies and walnuts which makes them perfect for a grab and go breakfast or even a midmorning snack.
See you guys back here tomorrow. Now that you have a yummy breakfast recipe, I’ll share a fun way to dress up your morning cup of coffee.