Healthy Breakfast Muffins

4.93 from 14 votes

These Healthy Breakfast Muffins are hearty, filling and even the kids will love them.

Prep Time30

Cook Time20

Total Time49

Cuisine: American

Servings: Muffins

Calories: 128kcal

Preheat the oven to 350 degrees.
If you haven’t already, soak the dates in warm water for twenty minutes, reserving two tablespoons of the water.
In a blender, blend the dates and the water until a chunky paste forms.
Add in the banana and nectarine and blend until mostly combined, leaving a few chunks.
Melt the coconut oil in the microwave.
In a large bowl, mix together the flour, almond meal, baking powder, baking soda and chia seeds.
Pour in the almond milk and coconut oil and mix.
Add in the fruit mixture from the blender and mix until everything is coated. Finally, fold in the shredded coconut.
Line a muffin tin with silicone cups and use an ice cream scoop to portion out the batter. Then, using a fork press down slightly into the mold.
Bake for twelve minutes, rotate the pan and bake another eight minutes.
Remove from the oven.

Make sure to soak the dates before blending, as this will make them easier to blend.
If you are using paper liners, spray them with non-stick cooking spray so that your muffins don’t stick.
Make sure that you melt the coconut oil, so that it mixes well into these easy muffins.
You could also add cinnamon, salt, blueberries or vanilla extract to add more flavor to increase the taste of the these muffins.
I like to whip up a batch of these muffins to freeze so that I always have some on hand.
If you don't have coconut oil on hand, you can use melted butter, or olive oil instead.
To add a little more sweetness, you can add a squeeze of maple syrup or honey to these muffins.