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.