Whole Grain Blender Breakfast Muffins

A tray of muffins with strawberries and coconut flakes.

5 from 1 vote

Whole Grain Blender Breakfast Muffins

These strawberry banana Blender muffins are dairy-free, whole-grain, and full of natural sweetness from pureed fruit. They're perfect for busy mornings or a quick snack on-the-go!

Prep Time10

Cook Time20

Total Time30

Course: Muffins

Cuisine: American

Keyword: Blender Muffins

Servings:

Author: Lee Funke

Ingredients

Dry

2 cups white whole wheat flour
1 cup fresh strawberries
1 medium banana
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
1/2 cup coconut sugar or light brown sugar

Wet

2 large eggs
1 teaspoon vanilla extract
1 cup unsweetened, plain almond milk
1/4 cup honey
3 tablespoons melted coconut oil

For toppings

honey + unsweetened coconut flakes

Instructions

First, preheat oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick coconut oil cooking spray and set aside.
Place almond milk, honey, banana, and strawberries into a high-speed blender and mix on high until strawberries are pulverized and the consistency is smooth.
Add the rest of the ingredients (minus the coconut oil) and blend on high until smooth.
Finally, melt your coconut oil and add it to the batter and blend on high one more time until everything is mixed.
Fill the muffins almost to the top with batter.
Bake at 350ºF for 20-25 minutes or until you do the toothpick test and it comes out clean.

Nutrition