We all get that craving for sweet; and these breakfast muffins are the perfect amount of it to wake up to! Without refined sugar, these may be the most healthful muffins that you’ve ever had!
I can already tell 2018 is going to be a big year. I just booked a ticket to visit Cairo, Egypt! I’ll get to source amazing props and refresh my ideas and imagination for R&M Cooks in North Africa. Talk about a dream coming true! As I’m gearing up for my trip, I realized that to counteract the copious amounts of food that I’ll no doubt indulge in on vacation, I’d need to reign it in on the giving into cravings now. Me? I crave sweets more than savory things. Keep your eyes peeled in the coming weeks for lightened up desserts and breakfasts.
Why breakfasts? The morning is the hardest for me; I wake up wanting a cherry danish most mornings. Maybe a sugared up latte. And donuts (Timbits?). Obviously, not the right choice on a daily basis. I’ve stored enough of these muffins away for about 2 weeks of sweet cravings (not limited to breakfast time).
While I’ve never been a big fan of raw bananas, I LOVE bananas in baked goods. Not only does it do wonders for the flavor (anyone else thing bananas taste like vanilla and caramel when they’re baked), but it also makes the cupcakes wonderfully moist. I love to pack in berries and fruits into my baked goods. It adds flavor, nutrients, vitamins, and let’s not forget the most important thing: flavor.
I always pick blueberries over any other berry, and I LOAD up on them when baking. While my recipe only has one and a half cups of fresh blueberries (for normal human tolerance), I add in an extra three quarter cup of blueberries because I literally love when the blueberries explode in the muffin, and when every single bite has bursting, juicy, purpley tartness!
If you’re looking for an extra jolt of sweet, add in some dark chocolate chips – but I definitely find the sweetness of the agave nectar and the natural sweetness of overripe bananas is just enough to satiate the craving. Also, replace the blueberries with any other berry for some added sweet-tartness!
They look beautiful too, right? This is a great dessert to bring in for co-workers, because it tastes awesome, and you can tell them that it’s sugar free to keep them in line with their healthy intentions for 2018!
I know, I know, some studies show that agave nectar is high in fructose – however, this recipe calls for 10 tablespoons of agave nectar for 24 muffins – that’s less than half a tablespoon per muffin!
Bake on, bakers! Remember to tag @randmcooks on Instagram and use our hashtag if you’ve tried this recipe and love it!
A moist, healthful way to enjoy something sweet: a blueberry banana breakfast muffin with NO REFINED SUGAR. Sweetened with agave nectar, this recipe might just be the answer to all your problems!
- 4 eggs, room temperature
- 4 overripe bananas, mashed
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 10 tablespoons agave nectar
- 1 1/2 cup fine almond flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 1/2 cups whole wheat flour
- 1 1/2 cup blueberries
- Line 2 muffin trays with cupcake liners and preheat your oven to 375 degrees.
- In a large bowl, whisk the eggs together just until the yolks break. Add in yogurt, mashed bananas, vanilla, and agave nectar and whisk until well combined.
- Fold in almond flour, baking soda, and baking powder. Mix until just combined.
- Add whole wheat flour in parts until just combined.
- Add in desired amount of blueberries, and mix a few times.
- Fill each muffin cavity almost to the brim (they don't rise much), and bake in the preheated oven for 22 minutes.
- Remove and cool in the muffin tray for 5 minutes.