BERRY BRAN GREEK YOGURT BREAKFAST MUFFINS

11 Apr

  
It’s always great to start the week with things that make you feel good, like good coffee, an early morning run, or a yummy healthy breakfast like these BBYB muffins.

  
These muffins scream fibre and protein! They contain Natures Path Organic Smart Bran cereal with psyllium and oatbran for added fibre, and plain greek yogurt for a healthy dose of protein. They also contain organic blueberries and raspberries and are low in sugar. Plus, they are soft and delightful. I think its pretty obvious that these were the best part of the morning.

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Recipe: Yields 12 Muffins

Dry Ingredients

1 1/2 cup light spelt flour
1 1/4 tsp baking soda
1/2 tsp sea salt
1 cup Natures Path Organic Smart Bran cereal

Wet Ingredients

1 organic cage free egg (whisked)
1/3 cup light brown sugar (or coconut palm sugar)
1/4 cup virgin coconut oil (melted)
1 1/2 cup fat free plain Greek yogurt
1/2 cup fresh blueberries and raspberries (or either or)

Preheat oven to 400 degrees F and line a muffin pan with parchment paper muffin liners.

Combine dry ingredients in a bowl and set aside, then in a separate bowl, add whisked egg, yogurt, coconut oil and brown sugar until combined. Add dry ingredients into wet ingredients until well combined, then fold in blueberries and raspberries.

Using an ice cream scoop or 1/4 cup, fill in the muffin liners with the muffin batter leaving about 1/2 an inch of space at the top. place muffins in the oven and bake for 18-20 minutes until golden brown.

Let the muffins cool for 5 minutes before serving.

Note: These muffins can be stored in an air tight container at room temperature for 3 days. To preserve it’s freshness, transfer the muffins into refrigerator or freezer. These will preserve in the fridge for a week and 1 month in the freezer.

Recipe source: Modified from Life Made Delicious

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