It’s peach season people. And what better way to eat peaches than with another summer favorite – strawberries! (Ok, we think our peaches and cream and peach cobbler recipes are pretty awesome too. FINE, we’re obsessed with peaches.) Aaanyway, I picked these juicy fruits up from our local farmers’ market over the weekend. I absolutely adore going to farmers’ markets and I’m lucky enough to say I have a handful of them all within 15 minutes away. The fact that I can get fresh fruits and veggies means endless recipe options, for us and you. Saweet! And if you go a little overboard with too many fruits and veggies, before they start turning, throw them in to muffins like these little guys.
These mini muffins are perfect for brunch or as dessert. And, warning: they’re super poppable. You may run out sooner than you think.
Preheat the oven to 350 degrees and grease a mini muffin pan. In a mixing bowl, combine the dry ingredients: baking powder, flour, and sugar until fully blended. Stir in the eggs, both extracts, and the butter. You should begin to see a dough form. When fully combined, gently fold in the strawberries and peaches. Pour into the pan, filling each muffin to 3/4 high. Bake for 20 minutes or until the tops are golden brown.
As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.
*Makes 6 muffins
1/2 cup chopped spinach
1/2 cup chopped mushrooms
1/4 cup chopped onions
1/4 cup mozzarella cheese
2 tbsps milk
Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.
Oh how a muffin that can actually be good for my muffin top! That’s right kids, low cal, low fat, low carb baked goodness.
3 mashed bananas (the more ripe the better)
1 cup vanilla Almond milk (but really any milk would work)
2 eggs (might test run with applesauce to make it vegan as well, but we will see how much free time I have in the next few weeks).
1 tbsp. baking powder
1 tsp. vanilla extract
3 cups or 240 grams oatmeal
Optional, but I sprinkled with a little cinnamon (1/2 tsp.) on top before baking.
Preheat oven to 375 degrees. Mix and pour in pre greased muffins tins, bake for about 12 minutes. I mean really just eyeball it when the tops look golden brown, when the fork test passes, you are done. Jess is the baker here, I just straight up wing this kinda stuff. Although my love for food shines through with some of my, toss in suggestions: dark chocolate chips, blueberries, walnuts, etc. SALIVATING, you don’t even know.