Healthy Breakfast Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

4 eggs

1 cup cottage cheese

½ cup milk

2 ripe bananas

1 tbsp olive oil

⅓ cup honey

2 tsp vanilla extract

1 ½ cups all purpose flour

¾ cup ground flaxseed (*see below for substitutions)

1/2 cup peanut butter powder (*see below for substitutions)

2 tsp baking powder

2 tsp cinnamon

½ tsp nutmeg

1 cup optional mix-ins

1/2 cup Shredded carrots

1/2 cup Grated apple

1/2 cup Blueberries

1/2 cup Chopped nuts (ie. walnuts)

Directions

Preheat the oven to 400 F and prepare a 12-cavity muffin tin. I recommend using a silicone muffin tray to avoid sticking.

In a high powered blender add eggs, cottage cheese, milk, banana, olive oil, honey and vanilla extract. Blend until smooth.

In a large mixing bowl whisk together flour, flaxseed, peanut butter powder, baking powder, cinnamon and nutmeg.

Slowly pour the blended wet ingredients into the dry ingredients, gently whisking while you are pouring to avoid clumps. Once the batter gets too thick you may need to switch to a spatula.

Add in any mix-ins of choice (be careful to avoid overmixing, you want to stir the batter until JUST combined). Divide the batter between 12 muffin cavities .

Bake at 400 F for 5 minutes, reduce the heat to 350 F and bake for an additional 20 minutes or until a toothpick inserted into the center of the muffins comes out clean (do not open the oven in between, this helps create the rise we want in these muffins).

Nutrition

• Serving Size: 0.3 cup batter
• Calories: 260 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.01 g
• Cholesterol: 59 mg
• Sodium: 186 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 10 g