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Sara Lynn Cauchon shares 3 great muffin recipes that you can make for breakfast!

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Good Morning Muffins

Blueberry Banana Muffins
1 cup whole wheat flour
1 cup all purpose flour
1⁄2 cup sugar
1 tbsp baking powder
1⁄2 tsp salt
2 eggs
1⁄4 cup butter, melted
1 cup plain yogurt
2 small ripe bananas, mashed
11⁄2 cup blueberries
1 tsp chai spice - RECIPE BELOW
1 tsp vanilla extract

Preheat oven to 375 degrees.
In a large mixing bowl add dry ingredients and stir until well
combined.
In a medium bowl whisk eggs, melted butter, yogurt, mashed bananas and vanilla extract.
Combine wet ingredients with dry ingredients and mix just until combined.
Mix in blueberries.
Scoop into muffin tin lined with cupcake liners.
Bake for 25 to 30 minutes.
Eat within 2-3 days or store in the freezer for up to 3 months.
Enjoy!

Spiced Apple Carrot Muffins
1 cup whole wheat flour
1 cup all purpose flour
1⁄2 cup sugar
1 tbsp baking powder
1⁄2 tsp salt
2 eggs
1⁄4 cup butter, melted
1 cup plain yogurt
1⁄2 cup applesauce
2 small apples, grated
2 carrots, grated
1 tsp cinnamon
1⁄4 tsp ground ginger
1 tsp vanilla extract

Preheat oven to 375 degrees.
In a large mixing bowl add dry ingredients and stir until well combined.
In a medium bowl whisk eggs, melted butter, yogurt, applesauce and vanilla extract.
Combine wet ingredients with dry ingredients and mix just until combined.
Mix in grated apple and grated carrot.
Scoop into muffin tin lined with cupcake liners.
Bake for 25 to 30 minutes.
Eat within 2-3 days or store in the freezer for up to 3 months.
Enjoy!

Bacon & Egg Breakfast Muffins
1 cup whole wheat flour
1 cup all purpose flour
1⁄2 cup sugar
1 tbsp baking powder
1⁄2 tsp salt
2 eggs
1⁄4 cup butter, melted
1 cup plain yogurt
2 green onions, finely chopped
2 boiled eggs, chopped
4 strips bacon, cooked and chopped
1 cup sharp cheddar cheese, shredded

Preheat oven to 375 degrees.
In a large mixing bowl add dry ingredients and stir until well
combined.
In a medium bowl whisk eggs, melted butter and yogurt.
Combine wet ingredients with dry ingredients and mix just until combined.
Mix in green onion, boiled eggs, bacon and cheddar cheese.
Scoop into muffin tin lined with cupcake liners.
Bake for 25 to 30 minutes.
Eat within 2-3 days or store in the freezer for up to 3 months.
Enjoy!


CHAI SPICE RECIPE

4 parts ground cinnamon
2 parts ground ginger
2 parts ground cardamom
1 part ground cloves
1 part ground coriander
1 part ground white pepper

I've done the recipe in parts so you can make as much or as little as you like! Enjoy :)

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