( I used matcha powder and red bean (azuki) past this time)Gluten free and vegan!GF EF NF SF

This is a healthy and light breakfast muffin.

Great muffins:)

fast and easy to do with what ya got on hand

The original recipe for this calls for using some unsweetened applesauce, but I had some spotty bananas lying on my counter, so I switched it up (pictured up top with bananas). This muffin recipe is versatile and can work with either flavor. The batter is made all in a blender, making it a super easy process...even my youngest can whip up these muffins easily. These are good for a portable breakfast or a quick snack, along as a somewhat healthy-ish dessert. Recipe adapted from : Mind Over Munch @ YouTube.

I was going to make strawberry oatmeal muffins, but half of my strawberries went bad and I was out of milk. I combined two different recipes and got this one instead. I am happy with how they turned out!

Great breakfast muffin!

they came out so moist n I used up the chocolate shavings I had left from the black forest cake! =^.^=

These muffins provide a good source of fiber, high quality protein and omega-3 fatty acids. The fiber and protein will keep you feeling full while also aiding digestion and helping to build muscle. The Omega-3’s in walnuts help decrease inflammation and aid in recovery after an intense workout. This recipe is adapted from the U.S. Olympic Center Sports Nutrition. Calories per muffin = 140.

I came up with this batch when I wanted a sweet yet unconventional breakfast muffin with a slightly healthy twist. They are very dense, a little moist, and incredibly delicious. They can keep well for a week in an air tight container.