I have an insatiable sweet tooth.
But man cannot live on sweets alone. Especially when it comes to breakfast. I love doughnuts, pastries, cookies, super sweet muffins and danishes, but they just don’t satisfy me completely in the morning. For me, the first meal of the day has to hearty and protein-packed. It has to have a stick-to-your-bones feeling.
One of my go-tos in the morning is banana almond butter oatmeal. It’s heavy but not too heavy — hearty but also healthy. The thing I love about hearty breakfasts the most? It sets me up for success for the rest of the day. It maintains my energy and keeps me feeling great.
That being said, I have to be clear about these muffins: These are not dessert muffins. These are hearty and delicious breakfast muffins that should be enjoyed warm with honey or cream cheese and maybe even a yogurt on the side.
Although you can buy your own almond meal at the store, I encourage you to try making your own in a food processor with regular, whole almonds. Simply process the almonds until they resemble a meal-like texture (about 30-40 seconds). It’s really fun to watch food transform into something else right in front of your eyes. Whether fresh or frozen, you can pack whatever kind of berry you want into the batter. Tip: the more, the merrier!
Mixed Berry Breakfast Muffins
Makes: 8 muffins
1 cup almond meal
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 cup butter, melted
1/2 teaspoon vanilla
1/4 cup honey
2 tablespoons brown sugar
About 1 cup mixed berries, fresh or frozen
1. Preheat the oven to 350˚ F and grease a muffin tin, then set aside.
2. Mix the dry ingredients together in a medium bowl. Mix the wet ingredients together in a large bowl.
3. Pour the dry ingredients into the wet ingredients and mix until combined.
4. Stir in berries and pour batter into the muffin tin.
5. Bake for 20-25 minutes until golden brown.
Tip: Freeze muffins in a Ziploc bag if you don’t think you’ll finish them within 3-4 days.