The following breakfast recipes were developed with the breakneck pace of quotidian life in mind: Put them together quickly in the morning or simply prepare them the night before, then grab, go, and — most important — enjoy.

10 Healthy Breakfast Recipes

Banana Muffins with Almond Flour

By Molly Madigan Pisula, the pastry chef

Ingredients

• 2 eggs
• ⅔ cup light brown sugar (138 grams)
• ¼ cup plain Greek yogurt (61 grams)
• 1 teaspoon vanilla extract
• ⅔ cup mashed bananas (about 2 large bananas) (166 grams)
• 1 teaspoon orange zest
• 3 ½ cups almond flour (294 grams)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup mini chocolate chips (optional)

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Line a muffin tin with cupcake/muffin liners.
• Add eggs and sugar to a large mixing bowl, and use a mixer to blend for 90 seconds, until the volume doubles in size and the mixture lighten.
• Add yogurt and vanilla extract, and blend.
• Using a wooden spoon, stir in bananas and orange zest.
• Whisk together almond flour, baking soda, baking powder, and salt in a smaller bowl, then stir into a large bowl with the liquid ingredients.
• Stir in chocolate chips (if using).
• Scoop batter into the lined muffin tin, filling each cupcake liner close to the top.
• Bake for 15-18 minutes, or until a toothpick inserted into the middle of a muffin comes up almost clean. Muffins will be lightly browned.
• Let cool in muffin tin on a rack for 10 minutes, then remove muffins from tin and continue to cool on a rack.

Pumpkin Seed Granola with Almonds

By Molly Madigan Pisula, the pastry chef

I love this dish because it’s packed with protein (lots of nuts and seeds in there!), and you can make it in advance. Eat it by itself, or grab a yogurt cup and pour some granola on top.

Ingredients

• 3 cups old-fashioned oats (9.5 oz.)
• 1 cup pumpkin seeds (also known as pepitas)
• 1 cup pecans, coarsely chopped (3.5 oz.)
• 1 cup almonds (raw, not salted or roasted) (5.1 oz.)
• 3 T. light brown sugar, packed
• 2 T. chia seeds (optional)
• ¾ t. ground cinnamon
• ½ t. ground ginger
• ½ t. kosher salt
• ½ cup honey (5.6 oz.)
• 2 T. vegetable oil

Instructions

• Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius), and line a baking sheet with parchment paper or foil.
• Mix oats in a large bowl with the next 8 ingredients.
• Pour honey and vegetable oil into a small saucepan and heat over medium-low until the honey and oil start to bubble and come together smoothly.
• Pour honey mixture over oat mixture and stir until the liquid is incorporated.
• Spread on a prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until nicely browned.
• Cool sheet pan on rack, stir the granola and store in an airtight container or ziplock bag.