Corn muffins and brownie muffins

The perfect breakfast would meet your savory and sweet cravings without any guilt. Therefore, the perfect breakfast comes into the shape of a corn muffin and a brownie muffin!

The corn muffins below can be enriched by adding some pumpkin or sunflower seeds and flaxseed. 

The added sugar in the brownie muffins comes only from the chocolate chips. These muffins are also rich in fiber; therefore, the sugar spike would be lower after indulging a muffin.


Corn muffins (12 muffins)
 
Ingredients:
1 cup cornmeal
1 cup whole-wheat flour
1tsp salt
1 tsp baking powder
2 tsp baking soda
2 eggs
1 cup whole milk yogurt (plain)
½ cup water
1 cup corn kernels (canned)
¼ cup olive oil
1Tbsp hot pepper flakes (optional)
seeds (optional)
 
Directions:
Preheat the oven to 375°F. Stir together the dry ingredients (flour, cornmeal, salt, baking soda and baking powder, the pepper flakes). In another bowl, combine the three lightly beaten eggs, yogurt, water, oil, and corn kernels. Add the dry ingredients and stir gently. Distribute the dough into an oiled12-muffin pan. Bake for 25 minutes or until golden-brown.

Brownie muffins (12 muffins)

Ingredients:
3-4 ripe bananas (mashed)
4 oz (113 g) of unsweetened applesauce
1 Tbsp vanilla essence
3 eggs (lightly beaten)
1 cup whole-wheat flour
½ cup cocoa powder
2 tsp baking soda
3/4 cup semi-sweet chocolate chips
1 cup walnuts, chopped
 
Directions:
Preheat the oven to 375°F. Oil a muffin pan. Combine the mashed bananas, apple sauce, vanilla and eggs. Add the pre-mixed flour, cocoa powder, and baking soda. Stir to incorporate all. Add the chocolate chips and walnuts, distribute into the 12 slots of the muffin pan. Bake for 25-30 minutes.