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I had just the right ingredients to make these muffins for breakfast. I used this recipe from Clean Eating Chelsey as a guide. I didn't have agave nectar, bananas or chia seeds (darn!), but everything else I had. I used brown sugar to sub for the banana and agave nectar. I just eyeballed it, but probably added about 4 tablespoons of brown sugar to the wet mix.
The other thing I did different was add a brown sugar/butter mix to the top of the muffins for the last 10 minutes of baking.
The verdict? They were really yummy! Moist and perfect with a cup of coffee. My kids devoured them. Clean Eating Chelsey said they freeze well, so I plan to make a big batch of these before school starts. I love having healthy, quick go to recipes for breakfast, lunch and dinner!
Anyone else have any fave recipes they use throughout the school season? If so, please share.