muffin top breakfast bowl – EatMikeys.com

muffin top breakfast bowl

Easy and delicious for your gluten free morning. Keep the calories even lower and skip the Cinnamon sugar and butter.

muffin top breakfast bowl

Ingredients:

  • 1 Mikey’s lemon blueberry muffin top cut into 8
  • 3 strawberries chopped
  • 10 blueberries
  • ¼ cup sunflower seeds
  • ¼ cup slivered almonds
  • 1 tsp honey
  • 1 tsp butter
  • ¼ tsp cinnamon
  • ¼ tsp sugar

Directions:

  1. Melt butter in a pan on low heat
  2. Add muffins and toss until coated
  3. Sprinkle with cinnamon and sugar
  4. Place muffin pieces, almonds and sunflowers seeds on a tray
  5. Bake at 350 until all are toasted
  6. Add in a bowl with fruit
  7. Drizzle with honey and serve

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