Veggies for breakfast

Whenever possible try to get some vegetables in with your breakfast. I usually grab some fruit to start my day but preparing for the week ahead, I decided to bake (yes, I'm cheating on my "no bake" pledge) spinach muffins. My idea here is that 1) getting vegetables in the morning is a great healthy start and 2) grab 'n go muffins without the sugar is a baking alternative. Right? These are high in fiber and protein while low in fat.

No matter, they turned out very well! Knowing my boyfriend wouldn't be eating them I made the recipe up myself and didn't care how they turned out. But I LOVE THEM! Now I'll grab a healthy spinach muffin, pear, and coffee after AM workouts for a super morning start!

Ps. These muffins are NOT pretty. And note that I did not include cheese in these because of calorie count but they would be delicious with cheddar chunks in them.

Spinach Morning Muffins
Makes 6 LARGE & VERY FILLING muffins

In a large bowl mix wet ingredients: 1 egg, 1 tbsp. pesto, 1/4 cup diced red onion, 1/4 cup milk, 1 package softened and strained frozen spinach, and 1/4 cup honey (optional).

In another bowl mix dry ingredients: 1 cup whole wheat flour, 1/2 cup pumpernickel flour (kind of flour you add here is optional), 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt, and spices: dash cinnamon, dash dry basil, dash onion powder, dash red pepper flakes. 

Add dry mix to wet mix and work together until flour is well mixed. Scoop into muffin tins and bake in a 350 degree oven for about 20 minutes.