muffin top breakfast bowl

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  • 5 MIN PREP
  • 15 MIN TOTAL
  • 2 SERVINGS

muffin top breakfast bowl

Step up your regular morning muffin with cinnamon sugar and protein-rich sunflower seeds and almonds.

Ingredients:

  • 1 Mikey’s Lemon Blueberry Grain-Free Muffin Top
  • 1 tablespoon butter
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sugar
  • ¼ cup sunflower seeds
  • ¼ cup slivered almonds
  • 3 strawberries, chopped
  • 10 blueberries
  • 1 teaspoon honey

Instructions:

  1. Heat oven to 350 F.
  2. Cut muffin into 1-inch cubes. 
  3. In a nonstick pan over low heat, melt butter. Add muffins and toss to coat in butter. Sprinkle with cinnamon and sugar and toss again.
  4. Transfer muffin pieces to a nonstick baking tray, along with sunflower seeds and almonds. Bake until toasted, about 10-12 minutes.
  5. In a breakfast bowl, mix fruit. Add toasted muffins, sunflower seeds and almonds. Drizzle with honey. Serve.

NUTRITION FACTS

  • Calories

    365
  • Carbs

    18 G
  • Sugar

    8 G
  • Fat

    29.8 G
  • Sat Fat

    5.8 G
  • Protein

    11 G