These delicious whole grain blender breakfast muffins are made with pureed strawberries and bananas and 100% white whole wheat flour for a healthy on-the-go breakfast.
Guess what Linley and I restarted?
GREY’S ANATOMY!
Oh em gee this show is bringing me back to high school. I just finished season 2 AND I CAN’T STOP. I think I’ve only seen up to season 4 or 5 (back in the day), but word on the street is that it just keeps getting better. I think it’s crazy that the show is still on! Did you know it first aired in 2005 . IT’S 2016 people…that’s 13 seasons and 269 episodes. Anyways- I’m super pumped to waste away a good chunk of my life over the next few months watching Grey’s 🙂
I’m back with another Almond Breeze
You guys- these muffins are AMAZING. They’re packed with tons of good stuff including purred strawberries and bananas! I love that they take under 30 minutes to make from prep time to bake time. Want to know my secret?
A BLENDER. Yah literally throw all of the ingredients into a high-speed blender
and mix until smooth. It saves a ton of time and you only have to get 1 thing dirty. In this recipe I used Almond Breeze Original Unsweetened…my go-to almond milk! This is the stuff that I buy on a regular basis. We’re talking at least 2 gallons a week. #sorryotsorry
Whole Grain Blender Breakfast Muffins
Ingredients
Dry
- 2 cups white whole wheat flour
- 1 cup strawberries fresh
- 1 banana medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1/2 cup coconut palm sugar
Wet
- 2 eggs large
- 1 teaspoon vanilla
- 1 cup Almond Breeze Unsweetened Original Almondmilk
- 1/4 cup honey
- 3 tablespoons coconut oil melted
For toppings
- honey + unsweetened coconut flakes
Instructions
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick coconut oil cooking spray and set aside.
- Place almond milk, honey, banana, and strawberries in a blender and mix on high until strawberries are pulverized and the consistency is smooth.
- Add the rest of the ingredients (minus the coconut oil) and blend on high until smooth.
- Finally, partially melt your coconut oil and add to batter and blend on high one more time until everything is mixed.
- Fill the muffins almost to the top with batter.
- Bake at 350ºF for 20 minutes or until you do the toothpick test and it comes out clean.
Nutrition facts
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Because all muffins deserve yummy things on top…we drizzled these bad boys with honey and then dipped them in flaked coconut. You’ve got options when it comes to toppings. You could…
- melt some chocolate
- make a homemade frosting
- NUT BUTTER
- plain Jane
I tried all 4 in addition to the flaked coconut 🙂
These are so lovely ?
I made these with spelt flour, frozen (thawed berries) and agave instead of honey and they were great! Can’t wait to add some grains to my breakfasts on the go. Thanks, Lee!
<3 Yummo!! Glad they worked with your modifications!
Looks yummy! Could I substitute the eggs for flax eggs?
He Samantha! I haven’t actually tried this recipe with a flax egg, so I’m not exactly sure!
I just did a batch of these this morning and they came out great! I had to sub the almond milk for regular light milk since I was out of the former but they still turned out well. Perfectly cooked. I paired them with fresh strawberries and some coconut whipped cream!
YAY! So glad they turned out great. I’ve made them a few times since, as well 🙂 SO GOOD.
I wouldn’t mind having these muffins every morning! I will definitely give this a try. Thanks for sharing the recipe! 🙂
I plan on giving this a shot but would like a substitute for the banana. I know it’s hard to fathom but a few in this household are not banana fans.
Do you ever find that fruit based muffins sometimes don’t seem to bake thoroughly? There is a banana and date based muffin that I make that just seems to be SLIGHTLY under cooked in the center. I don’t hate it =) but just curious!
My thoughts exactly Julia! I had to bake these super long, and still had a taste that it wasn’t done. Don’t know if it was the banana or the whole wheat flour, but sadly these muffins weren’t a hit, despite the great ingredient list.
Hey Stella! We JUST remade this recipe on Snapchat this morning from start to finish and ours were delish. We baked them for just over 20 minutes, but they come out moist, fluffy, and fully cooked! Did you blend everything in the blender? It’s super important that you puree the strawberries and bananas all the way. Did you make any other modifications to the recipe?
Hi Lee! I followed the recipe exactly, didn’t substitute anything, and pureed the strawberries and bananas weeell before adding anything else to the blender. (Yes, I put blended everything in the blender, in the order you wrote in the recipe.) I baked it longer since the inserted toothpick came out sticky, but even after the muffins were well-baked and crunchy on the outside, they had a dough-y, slightly bitter taste inside. :-/
Hey Julia! We’ve tested this recipe 3 times now and every time it’s come out fully cooked! You just need to make sure you are pureeing the strawberries and banana on high all the way so that it doesn’t get mushy in the middle!
i love anything that i can make in entirety in my vitamix. this is a great find, thank you! also grey’s anatomy FTW!! i’ve been watching since 2005 (an embarrassing portion of my life) & it does just keep getting better. glad i’m not the only one who is hooked!
YES!! No shame in watching since 2005. When I went to college I stopped watching because I didn’t have a TV. JUMPING BACK ON DAT TRAIN.
Always loved muffins, no matter how they taste or which ingredients are used. Totally eat them everyday! I am pretty sure i will try this these days.
MUFFINS FTW!
FOR SURE!
I rewatched like 4 seasons of Grey’s last year during reading week. So intense. I also rewatched the last 5 or so seasons of One Tree hill. Now that was a trip down memory lane. Soooo good.
WHAT IS READING WEEK?!?! OMG One Tree Hill is life. I need to rewatch that, next!
These look delish! I have these amazing strawberries from the farmers market this weekend that need to be used up and I’ve been craving healthier baked goods lately. Can’t wait to make these!
Farmers Market strawbs are the bestest! I think the Minneapolis Farmers Market is finally open outdoors again!
Love the muffins. So great you can throw all the ingredients in the blender. Super easy. Going to try to substitute almond flour.
Good luck with the almond flour! Let me know how it goes!
I’ve got flour, bananas, and approximately 1 million strawberries to use up, so these bad boys are GOING DOWN
STRAWBERRY ENVY.
yum! these look amazing! I dont usually buy almond milk – is it okay to sub regular milk?
You’re the muffin QUEEN. I love these for when I don’t have chocolate chips in my house and I can’t make the banana chocolate chip version. Not having chocolate chips in my house is rare though!
NO CHOCOLATE CHIPS?! IDK if we can be friends 😛 I just bought like a 100 pound bag from Costco 😀
These look lovely, would love to have a couple (or 3-4 😉 ) for breakfast!
ps. Lee, did you know that for the past couple of days I receives 2 or 3 versions of your newsletter every day?
OH GOSH. That is not good. Thank you for letting me know!!!! Will you forward today’s newsletters to me so that I can see which ones you are getting? Lee@fitfoodiefinds.com. THANK YOU!
Hi Lee! Seems the newsletter problem got sorted out, today I only received 1 🙂
FEW. Well if you ever experience anything wonky like that again, please reach out! I REALLY appreciate it.