Are you tired of breakfast yet??? I hope not because it really is the most important meal of the day!
Now, it’s time for Take Three, and I ran out of blueberries.
Not to worry because strawberries make an equally enjoyable substitution!
This time I used less flax and more oat bran which gave me a much cake-ier consistency, but still a warm gooey center.
Of note…this breakfast is wonderfully robust and filling. However, I’m not going to pretend like this is as sweet as a muffin.
I can tell you that I don’t miss the sweetness at all! Especially when topped with almond butter and a sprinkle of coconut.
Another fantastic, healthy, and satisfying breakfast. The perfect way to start a sunny winter Sunday!
A few of my other healthy breakfast faves…
Strawberry Muffins Bake
Adapted from Blueberry Muffin Bake
2 tbsp almond flour
2 tbsp ground flax
2 tbsp oat bran
1/4 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1/4 cup almond milk
1/2 tsp vanilla
1/2 tbsp agave
Chopped and quartered strawberries
Preheat oven to 375 degrees.
Stir together flax seed, oat bran, almond flour, baking powder, and salt. Add in almond milk, vanilla, and agave.
Fold in strawberries.
Bake for 22-24 minutes.
Let cool and then top with your favorite additions!