Dee's Healthy Breakfast Muffins
By
Dee Stillwell
@LILLYDEE
1
★★★★★ 1 vote5
Ingredients
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CREAM TOGETHER IN BOWL OF STAND MIXER
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4eggs
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3-4 mediumripe bananas
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1/2 corganic coconut oil
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1 cgreek yogurt
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1/4 ccoconut or almond milk to thin batter a little
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3/4 cbrown sugar or brown sugar substitute
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3/4 cstevia in the raw
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3 Tbsppure agave nectar
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MIX TOGETHER, SET ASIDE, FOLD INTO WET MIXTURE
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1 cgluten free flour, or any combo of gf flours ie: tapioca, brown rice,bean, etc
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1/2 ccoconut flour
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1/2 calmond flour
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1 crolled oats
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1/4 cflax seed, ground (about 1/3 cup seeds)
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2 Tbspchia seeds
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2 tspcinnamon
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1/2 tspeach allspice and nutmeg
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1 1/2 tspbaking soda
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1 1/2 tspbaking powder
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1 tspsea salt
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FOLD IN LAST
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1 csliced almonds or walnuts, plus additional for tops
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1 cand ripe or frozen fruit, diced small, apples, berries, peaches, etc if desired
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·you can add dark chocolate chips, craisins, etc..or add nothing more
How to Make Dee's Healthy Breakfast Muffins
- Place all wet ingredients in the bowl of a stand mixer. Let mix while measuring the dry ingredients. Turn mixer to low and add flour mixture. Mix until combined. Add nuts, fruit, chocolate chips, craisins, etc if desired.
- Scoop into lined muffin tins about 3/4 full. top with sliced almonds, sprinkle with a bit of cinnamon sugar. Spray tops with Pam or coconut non stick spray (found it at Trader Joe's)
- Bake for 20-25 minutes. Serve warm plain or with low fat cream cheese and cold. We love them both ways. Enjoy!
- NOTE: If you are not watching your gluten intake, you can substitute gluten free flour for white whole wheat flour or ?. I would still use the almond and coconut flour tho because of the health factor.