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Breakfast muffins have emerged as a beloved choice for busy mornings, combining convenience with nutrition. These delightful baked goods are not just easy to make; they offer a canvas for creativity and flavor. In this recipe, we elevate the traditional breakfast muffin with a surprising twist: balsamic vinaigrette. This unique ingredient not only infuses the muffins with a tangy depth of flavor but also enhances their nutritional profile.

Balsamic Vinaigrette Breakfast Muffins

Start your day with a delightful twist on breakfast muffins! Balsamic Vinaigrette Breakfast Muffins combine nutrition and flavor, featuring whole wheat flour, oats, spinach, and a hint of sweetness from brown sugar. Enhanced with protein-rich Greek yogurt and eggs, these muffins are not only tasty but also packed with fiber and healthy fats. Perfect for busy mornings, they make a satisfying snack or breakfast option that’s easy to enjoy on the go!
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Ingredients
  

1 ½ cups whole wheat flour

½ cup rolled oats

½ cup brown sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

2 large eggs

½ cup unsweetened applesauce

⅓ cup balsamic vinaigrette

½ cup Greek yogurt (plain)

1 tsp vanilla extract

1 cup chopped spinach (fresh)

½ cup chopped walnuts (optional)

½ cup crumbled feta cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon until thoroughly combined.

      Mix Wet Ingredients: In another bowl, beat the eggs. Then, add the applesauce, balsamic vinaigrette, Greek yogurt, and vanilla extract. Whisk until smooth and well blended.

        Combine Mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Gently fold the ingredients together with a spatula until just combined. It's okay if there are a few lumps—don’t overmix!

          Add Spinach and Nuts: Carefully fold in the chopped spinach, walnuts if using, and feta cheese if desired. Ensure they are evenly distributed throughout the batter.

            Fill Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cavity about ¾ full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. These muffins can be served warm or at room temperature.

                  Store: Store any leftovers in an airtight container at room temperature for a couple of days, or refrigerate for up to a week.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 muffins