Smoothie Breakfast Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
• Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
• Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
• Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
• Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.

Steps:

• Put all the ingredients in a blender and whizz for 1 min until smooth.
• Pour the banana oat smoothie into two glasses to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
• Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.