maple pecan breakfast muffins

Maple Pecan Muffins

If I was going to say the most common thing moms answer for why they don’t eat a healthy breakfast, it’s this:

I don’t have the time to make a healthy option!

I get it. 99% of the time in the mornings, we are so busy making sure the kids eat, finding a missing sock, packing a lunch, getting our work bag ready, and remembering the school popsicle stick project is due today, we don’t have a second to stop in the chaos.

I’ve been experimenting with grab and go options. These Maple Pecan Breakfast Muffins were inspired by my Perfect Breakfast Muffins and an extra Costco sized bag of pecans that I had in the pantry. They are super satisfying, low on sugar and carbs, and delicious!

And what’s even better, you make them in a blender so they’re super easy to make and clean up.

These Maple Pecan Breakfast Muffins have become a new staple for us. When you try them, let me know how much you love them!


  • 3 cups of pecan halves
  • 1/2 cup of dates
  • 1 cup of plain greek yogurt
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1.5 tsp baking soda

Optional Ingredients (for Protein Boost)

  • 1 additional egg
  • 1 cup collagen powder (unflavored)


Preheat oven to 400F and lightly grease a cupcake pan using coconut oil.

In a blender, add the pecan halves. You can pulse the blender a few times to turn them into a “flour” (optional, this step depend on how powerful your blender is). Add the remaining ingredients to the blender.

Blend on high speed until everything is combined into a smooth batter. If the batter is too think, you can add a few tablespoons of water.

Separate the mix into the cupcake tins. Bake at 400F for 15 minutes. Remove from the oven and let cool for 10 minutes before serving.

Nutrition Facts


Healthy Holiday Recipes

These are all favorite recipes that you can bring to parties are gatherings. They are win-win options! You get to ensure there is a healthy dish at the event and they are delicious crowd favorites.

And if you are going to an event but don’t have the time to make something? Recipes that have a similar store bought option list that option next to it that you can pick up instead.

Antipasto Skewers

Citrus and Beet Quinoa Salad – Pickup the premade Costco Quinoa Salad

Healthy Ranch Veggie Dip – Pickup a premade veggie tray and hummus

Kale and Cranberry Salad – Pickup a kale and poppyseed dressing salad mix


Citrus and Beet Quinoa Salad

This quinoa salad is a little more complicated to make, but the flavor is well worth it. You can serve this warm as a delicious side dish at any meal, or you can chill it and serve cold as a salad. It also makes a great potluck dish to bring and share.


  • 2 cups of red quinoa
  • 2 cups of vegetable stock
  • 1 medium onion
  • 5 roasted beets (you can find these pre-cooked in the produce section, or you can roast your own)
  • 1 orange
  • 1 TBSP of coconut oil
  • 2 tsp of either coconut sugar or maple syrup
  • 2 cloves of garlic
  • 2 oz of feta cheese (optional)
  • Salt and pepper to taste


Soak the quinoa in plain water for at least one hour (can be soaked overnight). When ready to cook, rinse the quinoa in a mesh colander and place in a saucepan. Add the vegetable stock and bring the mixture to a boil. Simmer until the liquid is absorbed.

Cut the onion into thin slices and set aside. In a separate pan, heat the coconut oil. Add the garlic and onion to the pan and sauté until the onion releases it’s water, then add the maple syrup or coconut sugar. Continue to sauté until the onion turned golden brown (about 15 minutes).

Cut the beets into slices. Zest the orange peel and juice the orange. Combine the quinoa, onions, beets, orange juice and zest, and feta and mix thoroughly. Add salt and pepper to taste and serve.


Healthy Veggie Tray Dip

This is less of a recipe and more of a hack to make your own healthier “ranch dip” for veggie trays (or for veggie snacking).

You will need 2 things: Full fat (organic) Greek yogurt and a ranch spice blend. You can also use a “ranch like” spice blend like Sunny Paris Seasoning, Fox Point Seasoning, or Bonnes Herbs.


Mix these together using 1-2 tablespoons of seasoning per cup of yogurt. You can also add a splash of apple cider vinegar to the mix to add a little more of a tangy flavor.

Serve this with all of your favorite veggie slices at parties or snack times. It will be an instant hit!


Antipasto Skewers

These are a party favorite any time of year. They are super easy to make, but are delicious and look fancy. Whenever I bring these to events, they disappear within the first 30 minutes.

There are several different variations on these that you can create. In the featured picture, there are caprice skewers and artichoke antipasto skewers. If you wanted to create another version of these, you could add small pepperoni or cooked sausage slices as well.


  • 1 pint of small tomatoes (cherry, grape, or mini heirloom)
  • 1 jar or marinated artichoke hearts
  • 1 12 oz container of mozzarella balls
  • 1 package of fresh basil
  • 1 package of 4″ wooden skewers


Arrange the ingredients so that it is easy to pick up.

For the caprice skewers, thread one tomato, one basil leaf, and one mozzarella cheese onto a skewer. Repeat until enough skewers are made.

For the artichoke antipasto skewers, thread one tomato, one marinated artichoke hear, and one mozzarella cheese onto the skewer. Repeat until enough skewers are made.