It was quite a process to find a “perfect” breakfast muffin. I had some pretty strict criteria: it had to be simple to make, easy to cleanup, gluten free, be nutrient dense and keep you full, no extra sugars, taste amazing, and be toddler approved. Could such a unicorn muffin exist???
In short: yes! I started with this basic recipe. After much experimentation, I give you my “Prefect Breakfast Muffin” recipe below. One of my favorite things about this recipe is that you can easily change out the “add-in” for variety. My personal favorite here is 1/2 cup of unsweetened coconut flakes and 3 TBSP of chia seeds. We also love 1 cup of wild blueberries and lemon zest. This is your chance to get creative, which is half the fun of cooking. Enjoy!
- 2 C rolled oats
- 2 extra large eggs (or 2 large eggs plus one egg white)
- 2 bananas
- 1 1/2 C FULL FAT plain Greek yogurt
- 3 scoops Sunwarrior Classic Plus protein powder (side note: this brand is the BEST out there, and the classic plus powder is amazing for adding into baking recipes as a substitute for some of the flour)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp vanilla
- 1/2-1 C add-ins (like blueberries, cacao nibs or chocolate chips, flax seed, coconut flakes, etc)
Preheat the oven to 400F.
Combine all of the ingredients EXCEPT the add-ins in a blender (or food processor). Blend on high speed until the batter is smooth (about 1-2 minutes).
Add the add-in to the batter and pulse the blender to mix them in.
Grease a 12 muffin baking pan using coconut oil. Pour the batter into equal portions in each muffin cup.
Bake for 15 minutes. Allow to cool for 5 minutes before removing from the pan.