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Easy Healthy Muesli Recipe

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Easy and healthy muesli is a popular breakfast (and evening) dish in many parts of the world including Germany, Austria, and Switzerland. It is a simply prepared dish that is based on uncooked oatmeal and fruit.

You will generally find two types of muesli, dry and fresh.

Dry is generally a loose mixture of cereal grains and rolled oats with perhaps some nuts, seeds, or dried fruit tossed in. It is very common to find this prepackaged in the cereal aisle in your local grocery store.

Fresh muesli (the original style) includes rolled oats that have been soaked in fruit juice or water. It is also common for this type of healthy muesli to have grated or chopped fresh fruit, nuts, seeds, grains, and spices mixed in.

Place in a bowl, stir, cover, and refrigerate overnight:

  • 1/2 cup rolled oats
  • 1 1/2 teaspoons plain yogurt
  • 1/2 cup milk or soy milk
  • 1 1/2 teaspoons honey, pure maple syrup, rice syrup, agave syrup, or fruit spread

Top with the fruit of your choice (strawberries, blueberries, sliced banana, grated apple, mango, etc.)

Servings: 1

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Pumpkin Spice Muffins

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Pumpkin Spice Muffins Recipe

A tender, moist, sweet and spicy treat that is both great tasting and good for you—thanks to the vitamin and mineral packed goodness of pumpkin, pumpkin seeds, whole wheat flour, and molasses.

Preheat the oven to 400F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together:

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice

In a large bowl, whisk together:

  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin, solid pack
  • 1 teaspoon vanilla extract

Stir the flour mixture into the liquid mixture in two batches, alternating with 3/4 cup buttermilk, until just combined.

Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop and sprinkle 1/4 cup raw unsalted pumpkin seeds over the muffins. Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 15-20 minutes.

Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 Pumpkin Spice Muffins

Pumpkin Spice Muffin Recipe Variation:
Stir in 1/2 cup raisins or craisins when combining dry and wet ingredients

Adapted from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger

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Fruity Flax Muffins

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These fruity flax muffins are tasty and moist, fruit-filled muffins with nutrition boosts from whole-wheat flour, flax, and carrot puree. They are heavier and less sweet than your typical bakery muffin, and oh, so satisfying!

Fruit Flax Muffins Recipe #1

Fruity Flax Seed Muffins

  • 1 1/2 cups bran flakes cereal
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup ground flax seed
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup non-fat buttermilk
  • 1/2 cup honey or maple syrup
  • 1/4 cup canola oil
  • 1/2 cup carrot or squash puree (I use baby food)
  • 1 teaspoon vanilla
  • 1 1/2 cups dried cranberries, blueberries, dates, apricots, raisins (or any combination)
  • 2 tablespoons whole flax seed (optional)

Preheat oven to 375F degrees. Coat muffin pans with cooking spray.

Combine the first nine ingredients (bran flakes cereal through baking soda) in a large bowl.

Whisk the eggs, buttermilk, honey, and oil together in a second bowl.

Add liquid to the dry ingredients and stir until just moistened.

Stir in dried fruit.

Divide the batter equally among the muffin cups (I like to use an OXO Good Grips Cookie Scoop).

Sprinkle with whole flaxseed if desired.

Bake for 12-18 minutes or until a toothpick comes out clean after inserted into the center of one of the muffins.

Cool for 5 minutes in the pan before removing to wire racks.

Cool completely before storing.

Makes 18 muffins

Fruit Flax Muffins Recipe #2

Blueberry Flax Seed Muffins

Preheat the oven to 400F degrees. Coat a 12-cup muffin pan with cooking spray or insert paper liners.

In a medium bowl, whisk together:

  • 1 3/4 cup white wheat flour
  • 1/4 cup ground flax seed
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon

Stir in:

  • 1 cup blueberries, fresh or frozen

In a large bowl, whisk until well combined:

  • 3/4 cup low fat buttermilk
  • 1 teaspoon lemon zest
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1 egg

Combine the dry and liquid ingredients and stir until just combined. Do not overmix: the batter shouldn’t be smooth.

Divide the batter equally among the muffin cups using a OXO Good Grips Cookie Scoop.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18-22 minutes.

Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Makes 12 Blueberry Flax Seed Muffins

Blueberry Flax Seed Muffins Recipe Variation:

  • Stir in 1/2 to 1 cup chopped walnuts
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Egg and Veggie Bake

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Recipe for Egg and Veggie Bake with Spinach and Ham

This is a hearty breakfast that can be baked over the weekend and then re-heated during the week to save time. Although this version calls for spinach and ham, feel free to substitute whatever veggies and/or meats that appeal to you.

Preheat oven to 350F. Coat an 8 x 8 glass baking dish with cooking spray.

  1. Heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat
  2. Add 1 small, thinly slice onion and cook until softened
  3. Add 4 ounces ham, cut into thin strips, and cook about 2-3 minutes
  4. Transfer ham and onion to a large bowl
  5. Add the remaining 1 tablespoon olive oil to the skillet
  6. Add 4 ounces baby spinach (4-5 cups) and cook until wilted
  7. Whisk in a medium bowl:
    • 12 large eggs
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
  8. Stir the ham, onion and spinach mixture into the eggs and pour into the prepared glass baking dish
  9. Bake until set and lightly browned, about 25-30 minutes. Cool for ten minutes. Cut into square and serve warm

Servings: 8

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Easy and Healthy Oatmeal

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You can cook up a big batch of healthy oatmeal (Irish/Scotch) over the weekend, store in the refrigerator, and you’re ready for a week’s worth of easy healthy breakfasts. It reheats in just a few minutes; just add a little water. Oatmeal can be topped so many different ways keeping it from being boring.

  • Bring 6 cups water to a boil in a large saucepan.
  • Add 1 teaspoon sea salt
  • Stir in 1 1/2 cup steel cut oats
  • Lower the heat and simmer the oats uncovered for 35 to 40 minutes or until the desired consistency is reached. I like my oats on the thick/stiff side. If you like them a bit thinner, cook them a less.

Servings: 5

Toppings for Easy and Healthy Oatmeal

  • Toasted, chopped walnuts, banana slices, and a drizzle of pure maple syryp
  • Toasted, chopped pistachios and dried cranberries
  • Fresh berries (blueberries, sliced strawberries, raspberries), a drizzle of cream and a sprinkle of sucanat (natural cane sugar)
  • Chunky applesauce, cinnamon, and sucanat
  • Chopped dried figs, chopped walnuts, and a drizzle of honey
  • A spoonful of fruit spread and a dollop of plain or vanilla yogurt

More Variations for Healthy Steel-Cut Oatmeal

  • Add 2 tablespoons of sweet potato or pumpkin puree to each cup of oatmeal and stir to combine. Add cinnamon or pumpkin pie spice to taste. Top with a drizzle of maple syrup or sprinkle of brown sugar
  • Stir in 1 tablespoon of natural peanut butter to each cup of oatmeal. Top with a drizzle of honey or sweetener of your choice
  • Stir in 1 tablespoon of natural sugar free fruit spread of your choice. Sprinkle with chopped nuts and dried fruit pieces.
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Banana Nut Muffins

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This is one of the best basic banana nut muffins recipes I have ever tried. It’s a classic, enhanced with healthy whole wheat flour and omega 3-rich walnuts.

Banana Nut Muffin Recipe #1 – Banana Walnut Muffins

Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together:

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Stir in:

  • 1 cup chopped walnuts

In a large bowl, whisk until well combined:

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 1/3 cups mashed ripe bananas (2 to 3)

Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn’t be smooth.

Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 15-20 minutes.

Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 banana nut muffins

Note:
This recipe can be made into banana nut bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for about 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.

This classic banana nut muffin recipe is adapted from Joy of Cooking: 75th Anniversary Edition

Banana Nut Muffin Recipe #2 – Classic Banana Nut Muffins

One of the classic banana nut muffin recipes rich with butter and made interesting with the additions of whole wheat flour and coconut.

Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder

In a large bowl beat with an electric mixer until light and fluffy:

  • 1/2 cup butter, softened
  • 3/4 cup sugar

Add and beat until well combined:

  • 2 eggs
  • 3 very ripe bananas, mashed with a fork
  • 1 teaspoon vanilla

Pour the dry ingredients into the wet and stir until just combined. Gently stir in:

  • 1/2 cup chopped walnuts or pecans
  • 1/2 grated dried unsweetened coconut

Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 15-25 minutes.

Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 classic banana nut muffins

Note:
This classic banana nut muffin recipe can be made into banana nut bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.

Classic Banana Nut Muffin Recipes Variations:

  • Variation #1: Decrease butter to 1/4 cup and add 1/3 plain yogurt when you add the eggs and bananas.
  • Variation #2: Add 1/2 to 1 cup chocolate chips when you stir in the nuts and coconut.
  • Variation #3: Add 1/2 cup well drained crushed pineapple and replace the walnuts or pecans with macadamia nuts.

This recipe for classic banana nut muffins adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman.

Banana Nut Muffin Recipe #3 – Banana Date Nut Muffins

This is a tasty alternative to most banana nut muffin recipes — made special with the addition of dates cinnamon, and nutmeg.

Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together:

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Stir in:

  • 1 cup chopped nuts
  • 1 cup pitted chopped dates

In a large bowl, whisk until well combined:

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 1/3 cups mashed ripe bananas (2 to 3)

Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn’t be smooth.

Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 15-20 minutes.

Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 banana date nut muffins

Note:
This banana date nut muffin recipe can be made into banana date nut bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for about one hour or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.

Banana Muffin Recipe #4 – Banana Poppy Seed Muffins

Poppy seeds replace the walnuts in this banana nut muffin recipe so you get the crunch without the nuts. It’s a perfect banana nut muffin recipes alternative for anyone who doesn’t like or is allergic to nuts.

Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together:

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds

Stir in:

  • 1 cup chopped walnuts

In a large bowl, whisk until well combined:

  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 4 very ripe bananas, mashed
  • 1/4 cup cold milk
  • 2 teaspoons vanilla

Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter won’t be smooth.

Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 20-25 minutes.

Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 banana poppy seed muffins

Note:
This banana poppy seed muffin recipe can be made into banana poppy seed bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for about 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.

This Banana Poppy Seed Muffin recipe is adapted from Once Upon a Tart . . .: Soups, Salads, Muffins, and More

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