I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchin…
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make something new:) I…
Chia pudding is one of my favorite meal prep recipes to keep in the fridge for easy breakfasts or snacks. Not only is it delicious, but it’s packed with nutrients like fiber, omega-3 fatty acids, and protein. When I am in the mood for a something…
Chia pudding is one of my favorite meal prep recipes to keep in the fridge for easy breakfasts or snacks. Not only is it delicious, but it’s packed with nutrients like fiber, omega-3 fatty acids, and protein. When I am in the mood for a something a little more decadent, I like to make Chocolate…
Baked oatmeal is one of my all-time favorite breakfasts. I have several favorite recipes; classic baked oatmeal, blueberry, apple cinnamon, carrot cake, peanut butter banana, and more! When peaches are in season, I love ma…
Baked oatmeal is one of my all-time favorite breakfasts. I have several favorite recipes; classic baked oatmeal, blueberry, apple cinnamon, carrot cake, peanut butter banana, and more! When peaches are in season, I love making this Brown Butter Peach Baked Oatmeal. Peaches and cream oatmeal is a classic flavor, who remembers the peaches and cream oatmeal packets? The flavors are nostalgic,…
Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious. Breakfast Bars Made with Almond Butter Wake up to totally craveable, nutritious Blueberry Banana Almond Breakfast Bars. Dense and chewy with a delicious…
Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious.
Breakfast Bars Made with Almond Butter
Wake up to totally craveable, nutritious Blueberry Banana Almond Breakfast Bars. Dense and chewy with a delicious crunch from sliced almonds and amazing texture from dried blueberries. They’re full of protein, whole grains and natural sweetness.
Energy Bars with No Flour, No Sugar
It can be hard to find pre-packaged energy bars without flour or added sugar. These bars have whole grain oats, flax seed meal, protein-packed almond butter and almond slices. They’re perfect for fueling up and feeling great. They also happen to be DELICIOUS.
Blueberry Banana Almond Breakfast Bars Ingredients and Supplies
(see recipe cards at the bottom of this post for measurements and details)
Ingredients:
Rolled oats (old fashioned oats) – you could also use quick-cooking oats if necessary, but the bars would have a finer, less oaty texture.
Almond butter – you could replace the almond butter with peanut butter, sunflower butter or a granola butter, if desired.
Pitted dates – the dates add the perfect amount of sweetness and an amazing chew to the bars as well as help bind all of the ingredients together once blended.
Mashed banana – the banana adds a nice natural sweetness and moisture to these energy bars.
Whole ground flaxseed meal – the flax adds beneficial nutrients and fiber to these breakfast bars, but can be omitted.
Sliced almonds – the almonds contribute a slight crunch to the bars that complement the chew so nicely. You could substitute the sliced almonds with slivered almonds or chopped peanuts, pecans or another nut, if desired. Or you can omit the almonds, if needed.
Dried blueberries – dried cranberries or dried cherries would work great, too! If you want to use fresh blueberries instead of dried blueberries, be sure they are small and firm before gently mixing them into the bar mixture.
How to Make Blueberry Banana Almond Breakfast Bars
In a food processor, add the oats, almond butter, dates, mashed banana and ground flaxseed meal. Pulse until the ingredients are well combined and stick together.
Transfer the mixture to a mixing bowl and stir in the sliced almonds and dried blueberries until evenly distributed.
Line an 8-inch square baking dish with parchment paper. Press the mixture evenly into the baking dish. Press additional sliced almonds and dried blueberries into the top of the mixture, if desired.
Refrigerate for at least 3 hours or overnight. Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even sized bars. Feel free to cut them into smaller bars or squares, depending on how big you want the bars to be.
How to Store Blueberry Banana Almond Breakfast Bars
Store breakfast bars in a sealed container, with parchment paper between each layer, in the refrigerator for up to 5 days.
To freeze the bars, wrap each bar individually in plastic wrap and then place in a freezer-safe plastic bag or container in the freezer for up to 2 months.
When ready to enjoy, let defrost in the refrigerator. If you’re taking the bars on-the-go in a lunch box, hiking bag, etc. to eat within a few hours from frozen, they can be thawed at room temperature while on-the-go.
More Breakfast Bars You’ll Love
No-Bake Peanut Butter Chocolate Chip Breakfast Bars: Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty!
Trail Mix Bars: These tasty Trail Mix Bars are loaded with whole wheat flour and other great trail mix ingredients making them the perfect snack for a fun hike or busy day!
Breakfast Brownies: Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty!
Overnight Oats Bars: Take your breakfast on the go with these quick and easy Overnight Oats Bars. A nutritious and delicious way to start the day!
Whole Wheat Peanut Butter Banana Oat Bars: Hearty Whole Wheat Peanut Butter Banana Oat Bars that make for a healthy breakfast or snack you can feel great about feeding your family!
If you make these Blueberry Banana Almond Breakfast Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious.
Ingredients
2 cups rolled oats
1/2 cup almond butter
10 pitted dates
1/2 cup mashed banana
2 tablespoons whole ground flaxseed meal
1/4 cup sliced almonds
1/4 cup dried blueberries
Instructions
In a food processor, add the oats, almond butter, dates, mashed banana and ground flaxseed meal. Pulse until the ingredients are well combined and stick together.
Transfer the mixture to a mixing bowl and stir in the sliced almonds and dried blueberries until evenly distributed.
Line an 8×8-inch square baking dish with parchment paper. Press the mixture evenly into the baking dish. Press additional sliced almonds and dried blueberries into the top of the mixture, if desired.
Refrigerate for at least 3 hours or overnight. Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even sized bars.
Store the bars in a sealed container, with parchment paper between each layer, in the refrigerator for up to 5 days.
Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition. Green Smoothie Recipe for Breakfast I feel so energized and ready to go after a delicious and easy-to-make Green Smoothie. Frozen bananas,…
Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition.
Green Smoothie Recipe for Breakfast
I feel so energized and ready to go after a delicious and easy-to-make Green Smoothie. Frozen bananas, kiwi and green grapes, fresh spinach and avocado and fruit juice make this breakfast smoothie nutritious and so delicious.
Get Your Morning Vitamins
This breakfast smoothie is full of nutrients. You get vitamin A, vitamin C and iron from spinach. Fiber and potassium from bananas. Vitamin E and folate from kiwi fruit. Even more vitamin C from grapes and orange juice. And then there’s the powerhouse avocado with vitamin B-6 and your delicious omega-3 fatty acids.
Green Smoothie Ingredients and Supplies
(See recipe card below for details and measurements)
Add all the ingredients to a pitcher of a blender in the order listed.
Blend until smooth.
Serve and enjoy!
More Hearty Breakfast Options
Breakfast Cookies: With whole wheat, peanut butter and oatmeal, this healthy Breakfast Cookie recipe is packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!
Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast! It’s nacho average breakfast, y’all!
Breakfast Nachos: Take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast!
Breakfast Brownies: Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty!
If you make this Green Smoothie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition.
Ingredients
1/2 cup orange juice
1/2 cup fresh spinach
1/4 of a large avocado
1/2 cup frozen banana
1/2 cup frozen kiwi
1/2 cup frozen green grapes
Instructions
Add all the ingredients to a pitcher of a blender in the order listed.
A classic French dessert, this easy Cherry Clafoutis recipe combines ripe cherries with a tender simple batter for a delightful treat. Perfect for any occasion, it impresses with its delicate custardy texture and sweet, tart flavor. Gluten-free adaptable.
A classic French dessert, this easy Cherry Clafoutis recipe combines ripe cherries with a tender simple batter for a delightful treat. Perfect for any occasion, it impresses with its delicate custardy texture and sweet, tart flavor. Gluten-free adaptable.
During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go wild and include some chips and guacamole by the pool. Sounds like a good summer to me:) Seriously though, I LIVE for summer salads when produce is s…
During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go wild and include some chips and guacamole by the pool. Sounds like a good summer to me:) Seriously though, I LIVE for summer salads when produce is so fresh and delicious. I am constantly creating new summer…
Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes! Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a…
Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes!
Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a notch.
How to Make Our Heirloom Tomato Tart
Tart Shell Ingredients
Tart Shell Process
Place flour, salt and butter into a food processor.
Pulse until mixture is crumbly. While pulsing add water, a little at a time, until dough comes together.
Transfer dough to a tart shell.
Evenly press mixture along the bottom and sides.Using a fork, prick holes around the bottom and sides of the shell and refrigerate until chilled.
Preheat oven to 400˚F. Place cold tart shell onto a baking sheet and bake until golden brown. Remove shell from oven and allow it to cool completely before removing from pan.
Goat Cheese and Tomato Filling Ingredients
Goat Cheese and Tomato Filling Process
Place goat cheese and cream in a mixing bowl. Season with salt and pepper.
Beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
Transfer whipped goat cheese to cooled tart shell.
Spread mixture evenly in the tart shell.
Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo below for reference).
Continue adding cherry tomatoes until top of tart is filled.
Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.
Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)
Make Ahead Instructions for Our Tomato Tart
This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.
Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.
Variations for Our Tomato Tart
Use whole, thinly sliced heirloom tomatoes instead of halved cherry tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.
Place flour, salt and butter into a food processor and pulse until mixture is crumbly. While pulsing add water, 1 tablespoons at a time, until dough comes together.
Transfer dough to a 9" fluted tart shell and evenly press mixture along the bottom and sides.
Using a fork, prick holes around the bottom and sides of the shell and refrigerate for 30 minutes.
Preheat oven to 400˚F.
Place cold tart shell onto a baking sheet and bake for 20 to 25 minutes or until golden brown. (If you notice the tart shell beginning to bubble, just open the oven door and quickly prick the bubble with a fork. You can also use parchment and pie weights to line the tart before putting in the oven, but I don’t think that’s always necessary here). Remove shell from oven and allow it to cool completely before removing from pan.
goat cheese and tomato filling
Place goat cheese and cream in a mixing bowl and beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
Fill cooled tart shell with whipped goat cheese, smoothing out the top.
Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo above for reference).
Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.
Video
Notes
Tips and Tricks for Tomato Tart Success
Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)
Make Ahead InstructionsThis entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.Variations for Our Tomato Tart
Use whole, thinly sliced heirloom tomatoes instead of halved cheery tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.
Tender Lebanese flatbread called manoushe is slathered with a mixture of zaatar spice and olive oil, a delicious appetizer or breakfast on the go. Vegan & gluten-free adaptable.
Tender Lebanese flatbread called manoushe is slathered with a mixture of zaatar spice and olive oil, a delicious appetizer or breakfast on the go. Vegan & gluten-free adaptable.
With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat. Birthday Confetti Cruffin Recipe Buttery crescent roll dough, plenty of rainbow sprinkles and a simple…
With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat.
Birthday Confetti Cruffin Recipe
Buttery crescent roll dough, plenty of rainbow sprinkles and a simple vanilla frosting make these Confetti Cruffins such a sweet breakfast treat for any celebration. Perfect for birthdays, baby showers, the first day of school or any occasion you want to turn into a special occasion.
What is a Cruffin?
What’s a cruffin? A cruffin is a cross between a croissant (or crescent roll) and a muffin. Not to be mistaken for a puffin, a puff pastry muffin combo (also an adorable sea bird), or a biffin, a muffin made with biscuit dough. Though, both of those sound delicious!
What’s the difference between crescent roll and puff pastry? Great question! They’re both laminated doughs, but crescent roll dough contains yeast that makes them bake up puffy and light. Which is the texture we’re going for!
Why are you using store-bought dough? We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work for every day baking. So, I created a quick recipe using canned crescent roll dough and here we are! Some of my favorite cruffin recipes include:
Lightly grease a 12-cup muffin tin with non-stick cooking spray. Set aside.
Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
Starting on the long end of the rectangle, roll up the dough into a log.
Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise.
Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
Place each rolled piece in the greased muffin pan.
Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
Add the powdered sugar and beat until well combined.
Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
Pipe some frosting onto the top of each cruffin.
Immediately sprinkle the frosting with some rainbow sprinkles so they’ll stick.
More Delicious and Simple Cruffin Recipes
Sweet or savory, it’s hard to deny the appeal of the cruffin! My Delicious and Simple Cruffin Recipes bake up easy with store bought crescent rolls and simple ingredients.
How to Store Confetti Cruffins
Store leftover cruffins in an airtight container on the counter for three days or in the refrigerator for 5 days. Allow to set out for 10-15 minutes before serving.You can also warm them individually in the microwave for about 10-15 seconds.
To freeze cruffins, I recommend wrapping unfrosted cruffins individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies.
To defrost, let them set at room temperature, uncovered, so they don’t absorb too much of the moisture. Unfrosted cruffins should maintain great quality if frozen for 2-3 months. When ready to enjoy, follow the directions for making the frosting.
More Fun Recipes for Celebrating Birthdays
Celebrate them all day long with these fun and yummy birthday treats!
Confetti Pancakes: Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for making any breakfast a celebration!
Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast!
Birthday Snack Mix: Make someone’s birthday extra special with this Birthday Snack Mix. It’s a sweet and salty treat made extra festive with colorful sprinkles, bright cereal and the cutest little Birthday Hat Bugles!
Birthday Confetti Cake: This cake is a celebration in itself! Moist vanilla cake bursting with rainbow sprinkles layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. It’s a party!!
Vanilla Pudding Confetti Cupcakes: These party perfect Vanilla Pudding Confetti Cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
If you make these Confetti Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat.
Ingredients
Cruffins:
3 (8 ounce) tubes of crescent roll dough
3/4 cup rainbow sprinkles, plus more for garnishing
Buttercream Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk or heavy cream
1 teaspoon vanilla
Instructions
Preheat the oven to 350°F.
Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
Starting on the long end of the rectangle, roll up the dough into a log.
Cut the dough in half, giving you shorter logs.
Then cut each of those logs in half, lengthwise.
Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
Place each rolled piece in the greased muffin pan.
Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
Add the powdered sugar and beat until well combined.
Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
Pipe some frosting onto the top of each cruffin and then immediate sprinkle the frosting with some rainbow sprinkles so they’ll stick.
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make something new:) I… 
Chia pudding is one of my favorite meal prep recipes to keep in the fridge for easy breakfasts or snacks. Not only is it delicious, but it’s packed with nutrients like fiber, omega-3 fatty acids, and protein. When I am in the mood for a something a little more decadent, I like to make Chocolate… 
Baked oatmeal is one of my all-time favorite breakfasts. I have several favorite recipes; classic baked oatmeal, blueberry, apple cinnamon, carrot cake, peanut butter banana, and more! When peaches are in season, I love making this Brown Butter Peach Baked Oatmeal. Peaches and cream oatmeal is a classic flavor, who remembers the peaches and cream oatmeal packets? The flavors are nostalgic,… 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
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During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go wild and include some chips and guacamole by the pool. Sounds like a good summer to me:) Seriously though, I LIVE for summer salads when produce is so fresh and delicious. I am constantly creating new summer… 
