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Gingersnap Breakfast Muffins | Healthful Radiance

Gingersnap Breakfast Muffins

Gingersnap Breakfast Muffins

15 mins prepServes 6

Delicious gingersnap breakfast muffins, perfect for enjoying crumbled over a yogurt bowl. This recipe features holiday flavors and uses mashed banana, non-dairy milk, and nut butter for a wholesome start to the day.

6 servings

What you need

nut butter

⅓ cup nut butter

non-dairy milk

⅓ cup non-dairy milk

vanilla extract

1 splash vanilla extract

banana

chocolate

oat flour

½ cup oat flour

salt

1 dash salt

cinnamon

1 dash cinnamon

egg

almond flour

1 cup almond flour

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Instructions

Set oven to 350°F (175°C) and line a muffin tin with liners.

In a small bowl, whisk together the mashed banana, egg, non-dairy milk, gingersnap nut butter, and vanilla.

In a separate bowl, whisk together the almond flour, oat flour, sea salt, and cinnamon.

Add the wet ingredients to the dry ingredients and mix until well-combined. Stir through chocolate of choice (if using) and scoop batter into muffin liners. Bake for about 20-25 minutes.

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