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Whole Grain Blender Breakfast Muffins

Prep: 10 minsCook: 20 minsTotal: 30 minutes
Fat 5 Carbs 32 Protein 4
Yield 12 1x

Ingredients

Dry

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

  1. First, preheat oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick coconut oil cooking spray and set aside.
  2. Place almond milk, honey, banana, and strawberries in a blender and mix on high until strawberries are pulverized and the consistency is smooth.
  3. Add the rest of the ingredients (minus the coconut oil) and blend on high until smooth.
  4. Finally, partially melt your coconut oil and add to batter and blend on high one more time until everything is mixed.
  5. Fill the muffins almost to the top with batter.
  6. Bake at 350ºF for 20 minutes or until you do the toothpick test and it comes out clean.

Nutrition Facts

Serving Size: 1 muffin Calories: 184 Sugar: 14 Fat: 5 Carbohydrates: 32 Fiber: 3 Protein: 4
Author: Lee Hersh
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