For breakfast or eating on the go, enjoy these easy muffin masterpieces
Protein-Packed Sausage Breakfast Muffins
Recipe courtesy of Family Features/Healthy Family Project
nonstick cooking spray
1 sweet onion, diced
1 lb. turkey sausage
½ cup cheddar cheese, shredded
1 cup protein pancake mix
Directions: Preheat oven to 350 degrees. Spray 12-cup muffin pan with nonstick cooking spray. Set aside. In skillet over medium heat, cook sweet onion until translucent. Add turkey sausage and cook until no longer pink. Remove from heat. In large mixing bowl, lightly beat eggs. Add shredded cheese, pancake mix and cooked sausage; mix well. Fill prepared muffin cups about 3/4 full with mixture. Bake 18-20 minutes, or until golden brown on top. Yields 12 muffins.
Peanut Butter Banana Muffins with Chocolate Chip and Chia Seeds
Recipe courtesy of Amber Weatherly, Dayton, Va.
2 bananas, mashed
½ cup honey
⅓ cup peanut butter
1 teaspoon vanilla
1 egg, lightly beaten
⅔ cup all-purpose flour
⅓ cup whole wheat flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon cinnamon
⅓ cup chocolate chips
1 tablespoon chia seeds
Directions: Preheat oven to 375 degrees. Stir together bananas, honey, peanut butter, vanilla and egg. Add flours, salt, baking powder and cinnamon. Stir in chocolate chips and chia seeds. Spoon batter into paper-lined or greased standard muffin pan, filling each cup about 2/3 full. Bake for 15-18 minutes. Yields 12 muffins.
Blueberry, Avocado and Banana Muffins
Recipe courtesy of Family Features
1 ¼ cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 medium banana (about ⅓ cup), peeled
1 large avocado (about ¾ cup), peeled and pitted
¾ cup unsweetened applesauce
1 large egg
¼ cup milk
1 cup blueberries
Directions: Preheat oven to 350 degrees. Prepare standard muffin tin with paper liners. In bowl, whisk flour, oats, baking powder, baking soda and salt. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container for up to 3 days. Serves 12.
Got a tasty treat to share?
Email your favorite summer refreshments (nonalcoholic) and pumpkin recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address.
You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.