Smoothie Bowl Honey-Lemon Muffins
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We’ve combined our love for decked-out smoothie bowls and light, fluffy muffins to bring you the best of both worlds. The Greek yogurt topping is your blank canvas to add whichever toppings you typically like on smoothie bowls – we suggest berries, unsweetened coconut flakes, chia seeds, nuts, fresh mint leaves, and bee pollen. Make these muffins as virtuous as you please, as they’re a great way to frontload your day with nutrients. Store leftover muffins covered in the refrigerator for up to 3 days for optimal freshness.
How to Make It
Preheat oven to 350°F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ½ cup of the yogurt and next 5 ingredients (through egg). Add yogurt mixture to flour mixture, stirring until just combined.
Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack.
Combine remaining 1 cup Greek yogurt and 3 tablespoons honey in a small bowl. Divide yogurt mixture evenly over the top of muffins. Add toppings of choice.