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Breakfast Recipes

Apple Sausage Muffins – Breakfast Recipe On The Go

Apple Sausage Muffins are basically breakfast corn dogs

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One of the hardest things to figure out as a person ‘on the go’ is what the heck I can eat for breakfast that is delicious, will fill me and is healthy, right? We all want something we can have fast with minimal prep work. These Cornbread Apple Sausage Muffins hit the friggin’ spot!

How To Make Apple Sausage Muffins

  1. We’re using a bag mix in this recipe, we want to make sure we mix it properly. We want fluffy muffins, not dense hard ones.

2. *Hot Tip: I mixed the sausage pieces into the dry cornbread mixture. And as a result, they didn’t fall to the bottom.

I’ve always been someone obsessed with cornbread and different cornbread recipes – hellooooo Boston Market. OMG I used to LOVE their corn bread. I also secretly love corn dogs and still crave them…like a lot. I only ever eat them at like sporting events or…Disney? These muffins taste just like breakfast corn dogs you guys!!!!! These muffins are gluten and dairy free because I eat that way 80% of the time.

I’ve always suffered with headaches and cutting out gluten and dairy was one of my attempts at relief. You can read all about it here. I think the dairy plays a bigger role for me than the gluten does because it breaks my face out. I will say that highly processed, chemical-filled products do give me a headache almost immediately.

In this recipe, I used Bob’s Red Mill Gluten Free Corn bread Mix, it’s super easy to just throw in a bowl and mix up. If you’re a Sunday (or even Monday) meal prepper, you’re going to love these. I make them and even freeze them sometimes so Kevin can grab them and run out the door. I’ll occasionally eat one of these or a pb banana oat bar pre-workout. They’re also perfect for post-workout. They have protein and carbs to refuel your body without spiking your blood sugar.

Can These Muffins Be Part of Breakfast Meal Prep?

Are you a fan of the meal prep situation? I’m not…really. I honestly just don’t love leftovers. Everything is so much better when you cook it fresh. For example, these muffins. I understand why people do it. It is convenient to have things ready to go and be re-heated at the drop of a hat. I’m not too fond of leftovers. However, I will prep roasted veggies sometimes but that’s as far as I go. I don’t like pre-cooking meats.

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Other than that, I have no problem preparing breakfast things like these blueberry cashew almond oat bars, or the cornbread apple sausage muffins a.k.a healthy breakfast corn dogs. Also, don’t get me wrong – I love a good waffle or pancake covered in peanut butter and a touch of real maple syrup.

How to Store The Finished Muffins

Store these muffins in an air tight container in the fridge for about a week. You can also store them in the freezer for about a month. Above all, I don’t suggest leaving them on the counter for more than 2 days if you live anywhere humid, they will mold fast. If you live somewhere cooler than you might be able to get away with them on the counter for a little bit longer.

Apple Sausage Muffins Cook Time

These are basically a 3-4 ingredient breakfast that’s done in 30 minutes or less. Is there anything more glorious sounding? I don’t think so. It’s so easy when you can find a good, clean, gluten-free cornbread recipe mix, for example, Bob’s RedMill is my favorite. I know I can trust them and the ingredients they use. They’re clean, whole, and easy to read labels.

Can You Make These Muffins Vegan?

Cornbread is something you can totally have fun with. It’s almost like a blank canvas. If you just think about how many corn bread variations you’ve seen at restaurants like jalapeno cheddar – anything is possible. Sometimes I like to make them vegan. For instance, I use a flax egg. It’s only two ingredients and I’m showing you to make it down below! Another substitution would be plant based breakfast sausage.

How to Make a Flax Egg

Time needed: 5 minutes.

Ingredients

  1. Soak 1 Tbs Flaxseed Meal with 2.5 Tbs Filtered Water

    let sit 5 minutes or until congealed

If you make any variations to this recipe ie: switching out ingredients, making it vegan, etc. Please let me know how they come out so I can share with the world! All you have to do is throw your variation in the comment section below.

Sometimes I wake up early in the morning and try to make Kevin’s breakfast to-go while he’s getting ready. He’s not a huge breakfast person as in – he likes breakfast food but doesn’t always eat in the morning, however I know he’ll either eat it on the train or once he gets to work. UPDATE : we live in Miami now and he doesn’t have to take the train anymore – yay! Often this consists of a bagel with egg (I know, not the healthiest – I’m workin’ on it fam) or he’ll take a protein bar.

Regardless – prepping things like these muffins make my life a whole lot easier in the morning and I can kind of just focus on what I need to do. I think it’s important not to spike your cortisol (stress hormone) in the morning, which is probably an entire other blog post for another day but we do a lot to prevent that from happening. Anything from our wakeup alarms, not looking at phones right away, for me I do my morning turmeric lemon tea after brushing my teeth and tongue scraping. So having breakfast ready to go is super important!

Print

Apple Sausage Muffins

These Cornbread Muffins are perfect for breakfast on the go or to take in a lunchbox!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 63kcal
Author Jordan Elbaum

Ingredients

  • 1 Package Gluten Free Cornbread Mix I like Bob’s Red Mill
  • 4 Chicken Apple Breakfast Sausages I like Applegate

Instructions

  • Line a muffin tin with cupcake liners and set aside.
  • Pour dry corn muffin mix into a bowl and set aside.
  • Cut the sausages into bite size pieces and toss them in the corn meal. This will prevent them from sinking to the bottom.
  • Mix remaining batter according to package instructions and combine
  • Dispense evenly among muffin cups. Bake at 350 degrees F for 15-20 minutes or until golden brown.

Notes