Healthy Mother’s Day Brunch Recipes

by Marissa Spade
Healthy Mother’s Day Brunch Recipes
One of the things that comes to my mind when I think “Mother’s Day” is breakfast in bed. A tradition among many is to give mom the morning off and the kids (attempt to) make an easy breakfast and then proudly bring it to mom so she can relax and enjoy (hopefully) her breakfast in bed. We put together some tasty and healthy recipes that you can make mom in the morning or take to a Mother’s Day brunch. These recipes can be used any morning as well!

Spiced Carrot Cake Protein Muffins


Directions :

  1. Preheat oven to 350 degrees and lightly grease muffin tins with 1 tsp. coconut oil.
  2. In a large bowl, mix together carrots, eggs, apple sauce, maple syrup, and 1 tbsp. melted coconut oil.
  3. In a small bowl, sift together pancake mix, raisins, baking soda and baking powder.
  4. Add dry ingredients to the wet mixture and stir until well combined.
  5. Scoop mixture into prepared muffin tins and bake for 20-25 minutes or until a toothpick stuck in the middle comes out clean.
  6. Enjoy!

Fruit Salad


  • 1 lb. fresh strawberries, diced
  • 1 lb. fresh pineapple, diced
  • 12 oz. fresh blueberries
  • 12 oz red grapes, diced into halves
  • 4 kiwis, peeled & diced
  • 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
  • 2 ripe bananas, diced.

*ingredients can be swapped out for your favorite choice of fruit. (the image shows strawberries, raspberries, kiwi, and mango). Any fruit you pefer will fit the recipe just fine.

Dressing Ingredients:

  • ¼ cup honey or agave nectar
  • 2 tsp lime zest (zest of 2 medium limes)
  • 1 tbsp. fresh lime juice



  1. Add fruit to a large mixing bowl
  2. In a small mixing bowl, whisk the dressing ingredients
  3. Pour dressing over fruit just before serving and toss evenly to coat
  4. Serve immediately & enjoy


Chocolate Chip Banana Muffins



  1. Preheat over to 350F. Spray 12 cup muffin tin with nonstick spray
  2. Add bananas, egg, yogurt into a blender and blend until smooth
  3. In a medium bowl, add AboutTime protein pancake mix, oatmeal, and chocolate chips. Mix in wet ingredients and pour into muffin tins.
  4. Bake at 350F for 20-23 min then let cool for 5 minutes.
  5. Enjoy

Crust-less Veggie Quiche


  • 1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
  • 1 and 1/2 cups sliced zucchini (2 small or 1 very large)
  • 1 large orange bell pepper, chopped (or any color)
  • 2 cloves roasted garlic, chopped
  • 1 tbsp ground thyme (or fresh chopped)
  • 3 large eggs
  • 3 large egg whites
  • 3/4 cup milk
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2/3 cup shredded cheese
  • 2 Tbsp grated parmesan cheese



  1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  2. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
  3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  4. Bake for 45 minutes or until filling is set. Cool for 10 minutes on a wire rack before slicing and serving.
  5. Enjoy!



Raspberry Lemon Muffins

Raspberry Lemon cakes


  • 3/4 cup unsweetened almond milk
  • 1/2 cup coconut flour
  • 2 scoops About Time Vanilla whey protein isolate
  • 2 tbsp coconut oil- melted
  • 2 tbsp unsweetened carob chips
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp  salt
  • 2 Stevia packets
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1/2 cup fresh raspberries


  1. Preheat your oven to 350 degrees. Line a muffin tin with 10 liners and spray liners with non stick spray.
  2. In a mixing bowl, blend together the coconut flour, vanilla whey isolate, baking powder, baking soda, salt, Stevia, carob chips and lemon zest. In a separate bowl add the vanilla, lemon juice and the berries, mash with a fork just until they break down. (Some chunks are okay) Melt the coconut oil and add to the dry. Blend into the dry mix. Add the unsweetened almond mix to the dry mix and blend in until batter consistency forms.
  3. Using a small cookie scoop, place 1 slightly heaping scoop of batter in the bottom of the 10 liners, spread slightly with a fork. Top each with a teaspoon of the raspberry mix. Repeat the scoop of batter of top for all 10 cakes again and slightly spread and top each with the remaining berry mix.
  4. Bake for 12 minutes, turning half way through. remove from oven and allow to sit in the muffin tray for 1-2 minutes. Remove and place on a cooling rack. Do your best to allow them to cool :)



Vegan Brownie Muffins


  • 1 cup AboutTime Vegan Brownie Mix
  • 1 medium mashed banana
  • Optional: fresh fruit, dried nuts, dark chocolate chips


  1. Mix the two items together.
  2. Scoop into lined and sprayed muffin tins.
  3. Bake at 325 degrees for 12 to 14 minutes.
  4. Add any toppings you may like.


Get Creative!
These recipes can be made at any time, but if there are any ingredients in the recipes that you would like to swap out, try it out! All of the AboutTime products used in this blog can be purchased here: 
 If you decide to get creative when making any of the provided recipes, drop us a comment below and let us know what you did! We love to hear how people use our brownie & protein mix in recipes, so feel free to share! :)


The post Healthy Mother’s Day Brunch Recipes appeared first on About Time.

by Marissa Spade


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