10 Make Ahead Low Calorie Breakfast Recipes That Simplify Your Week

Hey lovely readers, if you’re like me, mornings can be hectic and finding time for a healthy breakfast is a challenge. That’s why make-ahead, low-calorie breakfasts are a lifesaver. Picture waking up to overnight oats with chia seeds or indulging in veggie-packed egg muffins without the stress. These recipes are not only nutritious but also adaptable to your taste. Let’s explore these delightful breakfast ideas together!

Overnight Oats With Chia Seeds

Overnight oats with chia seeds are an excellent make-ahead breakfast option, perfect for those who want a nutritious start to their day without the morning rush. This dish combines the creamy texture of oats with the added nutritional benefits of chia seeds, creating a filling and satisfying meal.

The beauty of overnight oats is their versatility; you can tailor the flavors to suit your preferences by adding different fruits, nuts, or sweeteners. Not only is this breakfast low in calories, but it’s also packed with fiber, protein, and essential nutrients to keep you energized throughout the morning.

Preparing overnight oats is extremely simple, and it takes just a few minutes the night before. By morning, the oats have absorbed the liquid and expanded, creating a soft and palatable texture. Chia seeds, once soaked, form a gel-like consistency that adds an interesting texture to the dish while boosting its nutritional profile with omega-3 fatty acids, antioxidants, and minerals.

This recipe serves 4-6 people, making it perfect for families or meal prep for the week.

Ingredients (Serves 4-6):

• 2 cups rolled oats
• 3 tablespoons chia seeds
• 3 cups almond milk (or your preferred milk)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup mixed berries (such as blueberries and strawberries)
• ½ cup chopped nuts (such as almonds or walnuts)

Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats and chia seeds. Stir well to guarantee the chia seeds are evenly distributed throughout the oats.
2. Add Liquid Ingredients: Pour the almond milk into the bowl with the dry ingredients. Add the honey or maple syrup, vanilla extract, and cinnamon. Mix thoroughly until all ingredients are well combined. Make sure the oats and chia seeds are fully submerged in the liquid.
3. Incorporate Fruits and Nuts: Gently fold in the mixed berries and chopped nuts. Be careful not to crush the berries too much, as you want them to retain their shape and add bursts of flavor.
4. Refrigerate Overnight: Transfer the mixture into individual jars or a large airtight container. Seal tightly and place in the refrigerator for at least 6 hours, or overnight. This allows the oats and chia seeds to absorb the liquid and soften.
5. Serve and Enjoy: The next morning, give the oats a good stir. If the mixture is too thick for your liking, you can add a splash of milk to reach your desired consistency. Serve cold, and if desired, top with additional fresh berries or a drizzle of honey for extra sweetness.

Extra Tips:

For added convenience, portion the oats into individual jars or containers for easy grab-and-go breakfasts. Feel free to experiment with different flavor combinations by adding ingredients such as banana slices, shredded coconut, or even a tablespoon of nut butter.

If you prefer a warm breakfast, you can heat the oats in the microwave for about 30 seconds to 1 minute before serving. Adjust the sweetness to your liking by adding more or less honey or maple syrup. Finally, store any leftovers in the refrigerator and consume them within 3-4 days for peak freshness.

Veggie-Packed Egg Muffins

Veggie-Packed Egg Muffins are a delicious and nutritious way to kickstart your day without compromising on your calorie intake. These muffins are packed with fresh vegetables and fluffy eggs, providing a satisfying meal that’s both filling and low in calories.

Perfect for those hectic mornings, they can be prepared in advance and stored in the fridge or freezer, guaranteeing you have a quick, healthy breakfast option ready to go. They’re also highly customizable, allowing you to incorporate your favorite vegetables or any leftovers you have on hand.

Ideal for a serving size of 4-6 people, these egg muffins are perfect for meal prep or feeding a family. They’re an excellent source of protein and nutrients, making them a wholesome breakfast choice. Plus, their compact size makes them portable, so you can enjoy them on the go.

Whether you’re feeding a busy family or planning for a week’s worth of breakfasts, these Veggie-Packed Egg Muffins are sure to become a staple in your morning routine.

Ingredients (for 4-6 servings):

• 10 large eggs
• 1 cup spinach, chopped
• 1 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup onion, finely chopped
• 1/2 cup mushrooms, chopped
• 1/4 cup low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup shredded low-fat cheese (optional)
• Cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is at the right temperature for baking the muffins.
2. Prepare the Muffin Tin: Lightly spray a muffin tin with cooking spray or line the cups with muffin liners. This will prevent the muffins from sticking and make them easier to remove once baked.
3. Whisk the Eggs: In a large mixing bowl, crack the eggs and add the low-fat milk, salt, black pepper, and garlic powder. Whisk the mixture until it’s smooth and well combined.
4. Add Vegetables: Stir in the chopped spinach, diced bell pepper, halved cherry tomatoes, chopped onion, and mushrooms into the egg mixture. Make sure the vegetables are evenly distributed throughout the mixture.
5. Fill the Muffin Cups: Pour the egg and vegetable mixture evenly into the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a small amount of shredded low-fat cheese on top of each muffin.
6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. You can check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, or let them cool completely before storing in an airtight container in the fridge or freezer.

Extra Tips:

When making Veggie-Packed Egg Muffins, feel free to experiment with different vegetables or add-ins like cooked bacon or sausage if you desire a heartier option.

You can also adjust the seasoning to suit your taste. To reheat, simply microwave the muffins for about 20-30 seconds if refrigerated, or 1-2 minutes if frozen, until heated through.

These muffins are a fantastic way to use up leftover vegetables and can be tailored to fit any dietary preferences or restrictions.

Greek Yogurt Parfaits

Greek Yogurt Parfaits are a delicious and nutritious way to start your day, and they’re perfect for those looking to prepare a breakfast in advance. These parfaits are layered with creamy Greek yogurt, crunchy granola, and fresh fruits, offering a delightful combination of textures and flavors. Not only are they low in calories, but they also provide a good source of protein, vitamins, and minerals to keep you energized throughout the morning.

These parfaits can be easily customized to suit your taste preferences by incorporating different fruits, nuts, or even a drizzle of honey for added sweetness. Preparing them in advance guarantees that you have a quick breakfast option ready to grab and go on busy mornings. This recipe serves 4-6 people, making it a great option for a family breakfast or brunch gathering.

Ingredients (serves 4-6):

• 4 cups of plain Greek yogurt
• 2 cups of granola
• 2 cups of mixed berries (such as strawberries, blueberries, and raspberries)
• 1/4 cup of honey (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients and verifying that the berries are washed and dried. If you prefer, you can chop larger fruits like strawberries into smaller pieces to make them easier to layer.
2. Layer the Parfaits: In each serving glass or jar, start by adding a generous spoonful of Greek yogurt at the bottom. Smooth it out with the back of the spoon to create an even layer.
3. Add the Granola: Spoon a layer of granola over the yogurt. Aim for about 1/4 cup per serving, pressing it down gently to form a compact layer.
4. Layer the Berries: Add a mix of berries on top of the granola layer. You can use a combination of strawberries, blueberries, and raspberries, or any other fruits you prefer. Verify that the berries are spread evenly.
5. Repeat the Layers: Continue layering with another round of yogurt, followed by granola and berries, until you reach the top of the glass or jar. You can create as many layers as you like, depending on the size of the container.
6. Finish with Toppings: If desired, drizzle a small amount of honey over the top layer of berries for added sweetness. Garnish with fresh mint leaves for a touch of color and flavor.
7. Chill and Serve: Cover the parfaits with lids or plastic wrap and place them in the refrigerator for at least 2 hours or overnight. This allows the flavors to meld together and the granola to soften slightly.

Extra Tips: When preparing Greek Yogurt Parfaits, consider using airtight containers if you plan to store them for more than a day to maintain freshness. Experiment with different types of granola, such as nutty or flavored varieties, for a unique taste. Additionally, if you prefer a vegan option, substitute the Greek yogurt with coconut or almond milk yogurt. Adjust the sweetness to your liking by tasting the parfaits before serving and adding more honey if needed.

Quinoa Breakfast Bowls

Quinoa Breakfast Bowls are a nutritious and delicious make-ahead breakfast option that can jumpstart your day with energy and satisfaction. Quinoa, often dubbed as a superfood, is packed with protein, fiber, and essential nutrients, making it an ideal base for a wholesome breakfast.

By preparing these breakfast bowls in advance, you can save time on busy mornings while still enjoying a meal that’s both flavorful and low in calories.

These breakfast bowls are versatile and can be customized to suit your taste preferences. You can mix and match a variety of toppings, such as fresh fruits, nuts, seeds, and a hint of sweetness from honey or maple syrup. Preparing a batch for the week guarantees that you have a healthy breakfast ready to go, reducing the temptation to reach for less nutritious options.

Ingredients for 4-6 servings:

• 2 cups quinoa
• 4 cups water
• 1/2 teaspoon salt
• 1 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup
• 1 cup fresh berries (strawberries, blueberries, or raspberries)
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)
• 2 tablespoons chia seeds
• 1/4 cup shredded coconut (optional)

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. This helps remove its natural coating, which can taste bitter.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. Flavor the Quinoa: Remove the saucepan from heat and let it sit covered for 5 minutes. Then, fluff the quinoa with a fork. Stir in the almond milk, vanilla extract, and honey or maple syrup. This will infuse the quinoa with a subtle sweetness and creaminess.
4. Assemble the Bowls: Divide the quinoa evenly among breakfast bowls. Top each bowl with fresh berries, chopped nuts, chia seeds, and shredded coconut if using. Feel free to adjust the toppings based on personal preference or seasonal availability.
5. Store for Later: If making ahead, allow the bowls to cool to room temperature, then cover and refrigerate. They can be stored for up to 5 days. Reheat in the microwave for a minute or two before serving, if desired.

Extra Tips:

Quinoa Breakfast Bowls can be a great canvas for creativity. You can add a dollop of Greek yogurt for extra protein or experiment with different spices like cinnamon or nutmeg for a warm flavor profile.

For added convenience, consider using pre-rinsed quinoa to save time. Adjust the sweetness by varying the amount of honey or syrup, or even swap it out for a sugar-free alternative. If you prefer a thicker texture, reduce the amount of almond milk or let the quinoa cool completely before adding it.

Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes are a delightful and nutritious start to your day, offering a perfect balance of flavor and health. These pancakes are made using whole wheat flour, which is packed with fiber and nutrients, making them a wholesome choice for breakfast. The natural sweetness of ripe bananas adds flavor and moisture, reducing the need for additional sugar. With a light and fluffy texture, these pancakes are certain to satisfy your breakfast cravings while keeping your calorie intake in check.

This make-ahead recipe is perfect for busy mornings. You can prepare the batter in advance and keep it in the refrigerator, ready to cook whenever you need. This convenience allows you to enjoy a warm, homemade breakfast even on the busiest of days.

Whether you top them with fresh fruits, a dollop of Greek yogurt, or a drizzle of maple syrup, these pancakes make for a versatile dish that can be customized to your taste preferences. With just a few ingredients and simple steps, you can create a delicious breakfast that’s both healthy and satisfying.

Ingredients (Serving Size: 4-6 People)

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1 1/2 cups milk (dairy or non-dairy)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil or melted butter

Cooking Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Whisk them together to guarantee they’re well mixed.
2. Mash the Bananas: In a separate bowl, mash the ripe bananas using a fork until they’re smooth with just a few lumps remaining.
3. Combine Wet Ingredients: Add the eggs, milk, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk the ingredients together until they’re well combined.
4. Mix the Batter: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter; a few lumps are okay and will guarantee the pancakes remain fluffy.
5. Heat the Griddle: Preheat a non-stick griddle or a large skillet over medium heat. Lightly coat it with coconut oil or melted butter to prevent the pancakes from sticking.
6. Cook the Pancakes: Pour about 1/4 cup of batter onto the preheated griddle for each pancake. Cook until small bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes or until golden brown.
7. Keep Warm: If cooking in batches, keep the cooked pancakes warm in a low oven (around 200°F) until ready to serve.

Extra Tips

For a more flavorful pancake, consider adding a pinch of cinnamon or nutmeg to the batter. If you prefer a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) and use a non-dairy milk.

These pancakes freeze well, so consider making a double batch and freezing the extras for quick breakfasts throughout the week. To reheat, simply pop them in the toaster or microwave until heated through.

Avocado and Tomato Toast

This dish isn’t only low in calories but also rich in vitamins and minerals, making it a great choice for health-conscious individuals. By preparing the ingredients ahead of time, you can have a quick and satisfying breakfast ready in minutes.

Whether you’re rushing out the door or enjoying a leisurely morning, Avocado and Tomato Toast will keep you energized and satisfied.

Ingredients (Serves 4-6):

• 4-6 slices of whole-grain bread
• 3 ripe avocados
• 2 medium tomatoes
• 1 tablespoon lemon juice
• Salt to taste
• Pepper to taste
• Red chili flakes (optional)
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Avocados: Start by cutting the avocados in half and removing the pits. Scoop out the flesh into a bowl and mash it with a fork until you achieve a smooth consistency. Stir in the lemon juice, salt, and pepper to taste. The lemon juice won’t only add flavor but also prevent the avocado from browning.
2. Slice the Tomatoes: Wash the tomatoes thoroughly and slice them into thin rounds. Aim for uniform slices for even coverage on the toast.
3. Toast the Bread: Place the slices of whole-grain bread in a toaster or under a broiler to your desired crispness. Make certain that the bread is evenly toasted on both sides.
4. Assemble the Toast: Spread a generous layer of mashed avocado on each slice of toasted bread. Arrange the tomato slices over the avocado, covering the entire surface.
5. Season and Garnish: Sprinkle a pinch of salt, pepper, and red chili flakes over the tomato slices for added flavor. Garnish with fresh basil leaves for a burst of freshness and an appealing presentation.

Extra Tips:

When making Avocado and Tomato Toast, choose ripe avocados for the best texture and flavor.

If you’re preparing this dish ahead of time, store the mashed avocado in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning.

You can also prepare the toast and toppings separately and assemble them just before serving to maintain the best possible texture.

For added nutrient variety, consider adding toppings like sliced radishes or a sprinkle of seeds.

Berry Smoothie Packs

Berry Smoothie Packs are a fantastic option for those who want a quick and nutritious breakfast without the hassle of morning prep. These smoothie packs can be made in advance, allowing you to simply grab a pack, blend, and enjoy a delicious, low-calorie start to your day. Packed with antioxidants, vitamins, and fiber, these smoothies not only taste great but also support a healthy lifestyle.

To create Berry Smoothie Packs, you’ll need to gather a selection of your favorite berries, a banana for natural sweetness, and some leafy greens for an added nutrient boost. By preparing these packs ahead of time, you can save valuable time during your busy mornings and guarantee that you’re still able to enjoy a wholesome breakfast. The following recipe serves 4-6 people, perfect for family breakfasts or for a week’s worth of smoothies.

Ingredients:

• 2 cups frozen mixed berries
• 1 banana, sliced
• 2 cups spinach or kale
• 1 cup Greek yogurt
• 2 tablespoons chia seeds
• 2 cups almond milk or any milk of your choice
• 2 tablespoons honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. Prepare the Ingredients: Start by washing the spinach or kale thoroughly and allowing it to dry. Slice the banana and set aside.
2. Assemble the Packs: Divide the frozen mixed berries, banana slices, and spinach or kale evenly into 4-6 freezer-safe bags or containers. Add a tablespoon of chia seeds to each pack.
3. Freeze the Packs: Seal each bag or container tightly, making sure as much air is removed as possible to prevent freezer burn. Place them in the freezer until ready to use.
4. Blend the Smoothie: When ready to make a smoothie, remove a pack from the freezer. Add the contents to a blender along with 1/2 cup of Greek yogurt, 1/3 to 1/2 cup of almond milk, and a tablespoon of honey or maple syrup if using. Add a few ice cubes if you like your smoothie extra cold and thick.
5. Adjust the Consistency: Blend on high speed until smooth. If the smoothie is too thick, add more almond milk a little at a time until you reach your desired consistency.
6. Serve: Pour the smoothie into glasses and enjoy immediately for the freshest taste and maximum nutrition.

Extra Tips:

For an even more flavorful smoothie, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to each blend. If you prefer a protein boost, throw in a scoop of your favorite protein powder.

Remember, the sweetness of the smoothie can be adjusted based on your preference; the natural sugars from the banana and berries might suffice, so taste before adding any additional sweeteners.

These smoothie packs can stay fresh in the freezer for up to two months, making them a convenient and healthy breakfast option.

Cottage Cheese Breakfast Bowl

Start your day with a nutritious and satisfying Cottage Cheese Breakfast Bowl. Known for being high in protein and low in calories, cottage cheese serves as an excellent base for a morning meal. This breakfast bowl isn’t only easy to prepare but can also be made ahead of time, making it perfect for busy mornings.

By adding fresh fruits, nuts, and seeds, you can create a balanced and flavorful dish that will keep you energized throughout the day. This dish is versatile and can be customized according to your taste preferences. You can choose seasonal fruits or opt for your favorite nuts and seeds to add texture and flavor.

With just a few ingredients and minimal preparation, you can create a breakfast that looks and tastes gourmet without spending too much time in the kitchen. This recipe serves 4-6 people, making it ideal for a family breakfast or meal prep for the week.

Ingredients:

• 4 cups cottage cheese
• 1 cup fresh strawberries, sliced
• 1 cup blueberries
• 1 cup granola
• 1/4 cup almonds, chopped
• 1/4 cup sunflower seeds
• 2 tablespoons honey
• 1 teaspoon vanilla extract (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Cottage Cheese Base: In a large mixing bowl, combine the cottage cheese with the vanilla extract (if using). Stir well to guarantee the vanilla is evenly distributed. This adds a subtle sweetness and aroma to the base.
2. Assemble the Bowls: Divide the cottage cheese evenly among 4-6 serving bowls. Confirm each bowl gets an equal portion to maintain consistency in serving size.
3. Add Fresh Fruits: Top each bowl with an equal portion of sliced strawberries and blueberries. Distribute the fruits evenly to provide a burst of vibrancy and color to each serving.
4. Incorporate Crunchy Elements: Sprinkle the granola, chopped almonds, and sunflower seeds over the fruit-topped cottage cheese. These ingredients add a delightful crunch and enhance the texture of the breakfast bowl.
5. Drizzle with Honey: Lightly drizzle honey over each bowl to add a touch of natural sweetness. Adjust the amount based on your personal preference for sweetness.
6. Garnish and Serve: If desired, add a few fresh mint leaves for garnish. They not only add a pop of color but also a revitalizing aroma. Serve immediately or store in the refrigerator for up to 3 days if making ahead.

Extra Tips:

For an even more nutritious bowl, consider adding a tablespoon of chia seeds or flaxseeds for added fiber and omega-3 fatty acids. If you prefer a vegan option, substitute cottage cheese with a plant-based yogurt.

Additionally, if you’re meal prepping, store the granola and nuts separately to maintain their crunchiness until ready to serve. Experiment with different fruit combinations and toppings to keep the breakfast bowl exciting and tailored to your taste.

Spinach and Feta Wraps

Spinach and Feta Wraps are a delicious and nutritious way to start your day. These make-ahead breakfast wraps are perfect for busy mornings when you need something quick yet satisfying. Packed with protein-rich eggs, iron-rich spinach, and tangy feta cheese, these wraps are both healthy and filling.

They can easily be prepared in advance and stored in the refrigerator or freezer, making them an ideal option for meal prep enthusiasts. Simply grab one on your way out the door and enjoy a balanced breakfast that will keep you energized throughout the morning.

These wraps aren’t only low in calories but also bursting with flavor. The combination of fresh spinach and creamy feta gives them a savory taste, while the whole wheat tortillas add a hearty base. You can customize the wraps by adding your favorite vegetables or spices, such as bell peppers or a dash of paprika, to suit your taste preferences.

Whether you’re serving these wraps to family or friends, they’re sure to be a hit and can easily be scaled up or down depending on the number of people you’re serving.

Ingredients for 4-6 Servings:

• 6 whole wheat tortillas
• 6 large eggs
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
2. Add Spinach: Add the chopped spinach to the skillet and cook until it’s wilted, about 2 minutes. Stir frequently to guarantee even cooking.
3. Cook the Eggs: In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the spinach and onions. Stir continuously until the eggs are fully cooked and scrambled.
4. Add Feta: Once the eggs are cooked, remove the skillet from the heat and fold in the crumbled feta cheese. Mix well so that the cheese is evenly distributed throughout the egg mixture.
5. Assemble the Wraps: Lay out the whole wheat tortillas on a clean surface. Divide the egg mixture evenly among the tortillas, placing it in the center of each.
6. Roll the Wraps: Fold the sides of each tortilla over the filling, then roll them up tightly to form a wrap. Confirm the ends are tucked in to keep the filling from spilling out.
7. Store or Serve: If making ahead, wrap each prepared wrap in foil or plastic wrap and store in the refrigerator for up to 3 days, or freeze for up to 1 month. To serve, unwrap and heat in a microwave or oven until warmed through.

Extra Tips:

For a crispy texture, you can lightly toast the wraps on a skillet or griddle before serving. If you prefer a spicier wrap, consider adding a sprinkle of red pepper flakes or a dash of hot sauce to the egg mixture.

When freezing the wraps, label them with the date to keep track of their freshness. To reheat from frozen, allow the wraps to thaw overnight in the refrigerator before warming them up. Enjoy these wraps for a convenient and healthy breakfast option any day of the week!

Almond Flour Muffins

Almond flour muffins are a fantastic choice for a make-ahead breakfast that’s both delicious and low in calories. These muffins are made using almond flour, which is a gluten-free alternative to wheat flour and adds a subtle nutty flavor to the muffins. They’re perfect for anyone looking to start their day with a healthy meal without sacrificing taste.

With their moist texture and delightful flavor, these muffins are sure to become a staple in your breakfast routine. The great thing about these almond flour muffins is that they can be prepared in advance and stored for later, making them ideal for busy mornings. You can bake a batch on the weekend and have breakfast ready for the entire week.

Additionally, these muffins are versatile; you can add your favorite fruits, nuts, or spices to customize them according to your taste preferences. Whether you enjoy them plain or with a dollop of your favorite spread, these muffins are a nutritious start to your day.

Ingredients for Almond Flour Muffins (Serving Size: 4-6 people):

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened almond milk
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Stir the dry ingredients together until they’re well blended.
3. Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk, honey (or maple syrup), and vanilla extract until smooth and fully combined.
4. Combine Mixtures: Slowly add the wet ingredients to the bowl of dry ingredients. Stir the mixture gently until a batter forms. Be careful not to over-mix, as this can affect the texture of the muffins.
5. Add Blueberries: If using blueberries, fold them into the batter gently to distribute them evenly without crushing them.
6. Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Store: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Extra Tips:

To enhance the flavor of your almond flour muffins, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note. If you prefer a sweeter muffin, you can increase the amount of honey or maple syrup slightly.

Additionally, if you’re including berries, lightly dust them with a bit of almond flour before folding them into the batter to prevent them from sinking to the bottom of the muffins. Finally, these muffins freeze well, so you can make a larger batch and freeze some for up to three months; just thaw them overnight in the refrigerator before enjoying.