Breakfast recipes

Moist pineapple raisin muffins sweetened with brown sugar and pineapple juice instead of milk, with a cup of plump raisins and a hit of orange zest. Half whole-wheat flour gives them a hearty, breakfast-worthy crumb.

Power breakfast blueberry muffins that have a protein and fiber boost.

Blueberry coffee cake with two cups of fresh blueberries and a cinnamon-sugar crumb crunch on top. A 40-minute brunch favorite for weekend mornings.

Poppy seeds pop in this lemon poppyseed muffins with glaze recipe. Easy to make.

Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Make a granola full of your favorite dried fruits and nuts!

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

Sourdough pancakes or waffles made with a 12-hour overnight ferment of whole wheat flour and rolled oats. Tangy, hearty, and the perfect way to use up active sourdough starter for weekend breakfast.

Very yummy pumpkin bread bakes up moist and tender with warm nutmeg and an oil-based batter. This big-batch recipe makes multiple loaves and freezes beautifully for the holidays.

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

Blueberry buttermilk muffins with browned butter, tangy buttermilk, and a juicy berry burst in every bite. A bakery-style classic that earns its golden domed top with a hot oven and a light hand.

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

Buttermilk blueberry muffins: a classic from-scratch recipe with tangy buttermilk for tender crumb and a generous load of fresh blueberries. Bakery-style results in 20 minutes.