More Breakfast on the Go: Pineapple Pumpkin Muffins

Have a mentioned I have a lot of pumpkin puree in my freezer?

Well I do.

Have I mentioned that we are not "morning people" at my house. Well The BF is but he gets up really early and often doesn't have a good breakfast.

So when I found a recipe for breakfast muffins that include muffins, I thought why not. When I realized I had all the ingredients to make it even with the changes I made, I thought hell ya.

They are super easy and super good.

Pineapple Pumpkin Muffins

• 2 cups flour
• 1 cup oats
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 3 Tablespoon ground flax seed
• 2 large egg
• 1 cup packed brown sugar
• 4 Tablespoons oil
• 2 cup unsweetened pumpkin puree
• 1 cup unsweetened crushed pineapple, drained

Directions

1. Preheat oven to 400 degrees
2. Mix the flour, oats, baking powder, baking soda, cinnamon, nutmeg, ground cloves, flax seed in a large bowl.
3. In a separate bowl mix together the eggs, brown sugar, oil, pumpkin puree and pineapple.
4. Add the "wet" ingredients to the "dry" ones. Stir until they are barely mixed together.
5. Scope evenly into 24 lined muffins tins.
6. Bake for 14 minutes.
7. Cool and place in freezer bags, then freeze.

This recipe was inspired by Mother Rimmey's Cooking Light Done Right

Breakfast on the Go

I am not a morning person. I am the type to hit snooze three or four times before dragging my butt out of bed, which means I am always in a hurry to get out the door. The BF gets up when his alarm goes off the first time, gets ready and goes...of course its 4 in the morning when he gets up. So breakfast in our house is usually a grab and go affair.

So I am always trying to find a new prepare in advance breakfast for the two of us that isn't full of sugar and is moderately good for us.

With that in mind I was searching through my recipes and came across a hand written recipe that I have no idea where it came from but its in my hand writing so I decided to do a little baking and try the recipe...after all I had all the ingredients in my pantry.

Peanut Butter Banana Oatmeal Muffins  

• 2 1/2 cups flour
• 1 1/2 cups old fashioned oats
• 2 tablespoon baking powder
• 2 tablespoon ground flax seed 
• 1 teaspoon salt
• 2 teaspoon cinnamon, clove and nutmeg*
• 2/3 cup creamy peanut butter
• 4 medium overripe bananas
• 2 large eggs
• 1 1/3 cups brown sugar
• 2 1/2 cups skim milk

Directions:

1. In a large bowl mix flour, oats, baking powder, flax seed, salt, and cinnamon, clove and nutmeg*
2. Add the mixed dry ingredients to the bowl of wet ingredients and stir. In a separate bowl, smash bananas and mix in peanut butter and eggs. Then add brown sugar and milk. Stir until well blended.
3. Fill greased or lined muffin pan with batter, these are not cupcakes you can fill them to the top.
4. Bake 18 minutes at 375 degrees
5. Let muffins cool completely. Place 2 in a freezer bag and freeze. Take out a bag the night before and you have breakfast for two.

Makes 24 Muffins

*This is a little less precises then most baking but I just took a teaspoon and dumped some cinnamon, clove and nutmeg until the teaspoon was filled. Then I repeated the process with the second teaspoon. A little odd I know but this way you can add more of the flavor you like and you get to feel all rebellious while baking.