Whole Grain Blender Breakfast Muffins
These strawberry banana Blender muffins are dairy-free, whole-grain, and full of natural sweetness from pureed fruit. They're perfect for busy mornings or a quick snack on-the-go!
Prep 10 minutes minutes
Cook 20 minutes minutes
Total 30 minutes minutes
Fat 5
Carbs 32
Protein 4
Yield 12
For toppings
- honey + unsweetened coconut flakes
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 into a high-speed 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, melt your coconut oil and add it to the 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 20-25 minutes or until you do the toothpick test and it comes out clean.
Calories: 184kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Fiber: 3g | Sugar: 14g