So I have teenagers which means mornings are “fast and furious” around our house. Being boys, they want to sleep until the last possible second meaning that breakfast is either “grab and go” or doesn’t even happen. Since I’m already at work (I leave the house at 5:45 am), chances of them eating something is even less likely. My oldest loves a muffin or loaf bread because it is something that he can throw into a baggy the evening before. I of course would rather them eat something healthier, but I’m a realist after all, so rather than having them skip breakfast altogether, I make it my goal to find ways to make what they will eat just a little bit healthier. This week, my son asked to “Cinnamon Muffins.” Here is my healthier version.

Cinnamon Muffins
Print Recipe
Servings Prep Time
12 15 minutes
Cook Time Passive Time
15 min. minutes 10 minutes
Servings Prep Time
12 15 minutes
Cook Time Passive Time
15 min. minutes 10 minutes
Cinnamon Muffins
Print Recipe
Servings Prep Time
12 15 minutes
Cook Time Passive Time
15 min. minutes 10 minutes
Servings Prep Time
12 15 minutes
Cook Time Passive Time
15 min. minutes 10 minutes
Ingredients
Topping
Servings:
Instructions
  1. preheat oven to 400. Line or grease with cooking spray 12 muffin tins.
  2. In separate bowl, whisk together flour, baking powder, baking soda and salt.
  3. In another bowl, whisk together eggs, yogurt, brown sugar, oil, vanilla and cinnamon.
  4. Add flour mixture to wet ingredients. Mix just until combined.
  5. Divide batter evenly amongst muffin tins. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  6. Melt butter in one bowl and combine sugar and cinnamon in another bowl.
  7. Once muffins are done baking, dip into butter and them swirl in sugar mixture. Let cool and enjoy. My son did!
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