You know that saying, “if it ain’t broke, don’t fix it”? Generally, we agree, but in this case, we took the very non-broken recipe for blueberry muffins and made it even better.
By making them with Vanilla Shakeology.
Vanilla Shakeology helps provide the creamy, moist muffin foundation for sweet blueberries. A ripe banana adds even more flavor to these already delicious muffins.
Pro tip: Questions about baking with Shakeology? Check out this FAQ.
Love these muffins? Try these Shakeology muffin recipes next:
Double Berry Shakeology Muffins
Experience the sweet, creamy flavor of robust vanilla as your daily superfood dessert.
- Muffin liners
- Nonstick cooking spray
ripe banana, preferably with brown spots
eggs, lightly beaten
cup / 60 ml
unsweetened almond milk
cup / 150 g
Preheat oven to 350° F (180 °C). Line a muffin pan with 6 muffin liners; lightly coat with spray. Set aside.
Add banana to a medium mixing bowl; mash with a fork. Add eggs and almond milk; mix well.
Add Shakeology, sugar, baking soda, and cinnamon. Stir to combine. Add blueberries; gently fold into batter.
Divide batter evenly among prepared muffin liners.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Transfer muffins to a cooling rack; let cool for 5 minutes. Serve immediately, or store refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month.
Fantastic Fiber (F), Gluten-Free (GF), No Dairy (ND), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 20 g, Added Sugar 8 g
Amount Per Serving (2 muffins)
Calories from Fat 63
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.
2B Mindset Plate It!
This recipe makes a great breakfast.
#Blueberry #Muffins #BODi