707 brunch recipes

Light, fluffy muffins bursting with cranberries or blueberries, kissed with citrus zest, and ready in under 40 minutes for busy morning breakfasts.

Apple crunch muffins with shredded unpeeled tart apple baked in and a brown sugar pecan crunch topping. Best served hot from the oven with butter and jam.

A puffy baked pancake rises dramatically in the oven, then gets filled with warm pineapple-coconut sauce. The edges turn golden and crisp while the center stays custardy and soft.

Light breakfast muffins with grated apples, orange zest, and warm spices. Made with skim milk powder and minimal fat. Tender crumb from beaten egg whites.

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

Pumpkin oat bran muffins: high-fiber, low-fat fall muffins sweetened with brown sugar, spiced with pumpkin pie spice, and lightened with egg whites. A wholesome breakfast or snack ready in 30 minutes.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

A simple homemade white bread from six pantry ingredients, kneaded smooth, risen twice, and baked into soft little loaves. A beginner-friendly yeast bread for jam, butter, or sandwiches.

Whole wheat applesauce cinnamon muffins sweetened only with honey, no refined sugar. Oat bran and whole wheat flour build serious fiber, with optional walnuts for crunch.

This is an easy quick bread, made with ingredients you most likely always have in your pantry. Include this delightful sweet in your afternoon tea, or enjoy for breakfast or snack time.

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.

5-ingredient gluten-free banana orange muffins made with rice flour and orange juice concentrate. No added sugar, no eggs, no dairy. Great for kids' lunchboxes and allergen-friendly diets.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.

Healthy breakfast power muffins sweetened with apple juice concentrate and bananas, packed with raisin bran, oats, raisins, and yogurt. No added sugar or oil.

Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.