Everyday Healthy Muffins

BreakfastDessert
Written By Joan Dandeneau

These muffins are one of my go-to healthy staples - simple, customizable, and made with ingredients that help you feel fueled and satisfied. They’re lightly sweet, packed with protein, and easy to adjust based on what you have in your kitchen.

The base batter is intentionally flexible: choose your favorite flour, swap in any protein powder (I love Arbonne Vanilla or Chai), add nut butter for richness, or stir in berries for a pop of flavor. They’re perfect for meal prep, grab-and-go breakfasts, or an afternoon snack that won’t spike your blood sugar.

Ingredients

  • 1 cup of flour (can be almond, gluten free flour - don’t use coconut flour)

  • 1 cup of Protein powder of your choice (Arbonne Vanilla or Pumpkin Spice)

  • 1 egg

  • 1 egg white

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1.5 tsp of vanilla

  • 2/3 cup of pumpkin

  • 1/3 cup of sweetener of your choice (I used Coconut sugar)

  • 1/3 cup almond butter (optional)

  • ½ cup of fruit (blueberries, raspberries, etc)(optional)

  • Almond milk - ½ cup to 1 cup depending on consistency you like

Instructions

  • Preheat oven to 400

  • Mix everything together in a large bowl (except the fruit)

  • Slowly add in almond milk until the batter is the consistency that you like.

  • Slowly mix in the fruit.

  • Once batter is ready, pour directly into a greased large muffin pan (use coconut oil spray)

  • Place muffins/bread into the oven at 400 for 8 minutes.

  • Turn the oven down to 350 and cook for another 15 minutes.

  • Let cool before enjoying. Delicious with drippy almond butter on top.

Joan Dandeneau
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