Who doesn't love a delicious muffin for breakfast? Cappuccino chocolate chip, corn, crumb coffee, blueberry, so many yummy options! When I was working in the city muffins were available at every corner deli. And the size of muffins could feed a family of 4! But let's face it, these muffins are not healthy. Add up the calories, fat and sugar content - they will sabotage any diet.
I recently started eating muffins for breakfast again. But they aren't the sugary, fat laden muffins you find at your grocery store. These muffins are packed with complex carbohydrates, protein and healthy fats. They are so satisfying and delicious my whole family loves them. I found this recipe through the Alexia Clark app. I have been using the app for my workouts for over 4 years now. But I never tried the nutrition plan that was included with my subscription. I love making the muffins and having them on hand when I need breakfast on the go. They are so good and literally keeping me full till lunch.
Here is the recipe for Strawberry Almond muffin:
1/2 Cup Rolled Oats
3 tbsp blanched almond flour
1/4 tsp baking powder
1/4 cup vanilla protein powder
1 banana sliced
2 tbsp unsweetened almond milk
3 tbsp maple syrup
1/3 cup strawberries
3 tbsp sliced almonds
Preheat oven to 350F
Add oats, almond flour, baking powder and protein powder to a food processor and process until combined.
Add in egg, banana, almond milk and maple syrup. Process until batter is smooth. Fold in strawberries by hand and pour batter into a lined or pre-greased muffin tin filling each well three-fourths full. Top each muffin with sliced almonds.
Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the center of each muffin.
Enjoy one third of the muffins now (my muffin tins size allowed for 2 muffins per serving) and save the other two for breakfast on 2 other days.