You know that saying, “if it ain’t broke, don’t fix it”? Generally, we agree, but in this case, we took the very non-broken recipe for blueberry muffins and made it even better.
By making them with Vanilla Shakeology.
Vanilla Shakeology helps provide the creamy, moist muffin foundation for sweet blueberries. A ripe banana adds even more flavor to these already delicious muffins.
Pro tip: Questions about baking with Shakeology? Check out this FAQ.
Love these muffins? Try these Shakeology muffin recipes next:
Experience the sweet, creamy flavor of robust vanilla as your daily superfood dessert.
- Muffin liners
- Nonstick cooking spray
- 1 large ripe banana, preferably with brown spots
- 3 large eggs, lightly beaten
- ¼ cup / 60 ml unsweetened almond milk
- 3 scoops Vanilla Shakeology
- 1 Tbsp. coconut sugar
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- 1 cup / 150 g fresh blueberries
Preheat oven to 350° F (180 °C). Line a muffin pan with 6 muffin liners; lightly coat with spray. Set aside.
Add banana to a medium mixing bowl; mash with a fork. Add eggs and almond milk; mix well.
Add Shakeology, sugar, baking soda, and cinnamon. Stir to combine. Add blueberries; gently fold into batter.
Divide batter evenly among prepared muffin liners.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Transfer muffins to a cooling rack; let cool for 5 minutes. Serve immediately, or store refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month.
Fantastic Fiber (F), Gluten-Free (GF), No Dairy (ND), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 20 g, Added Sugar 8 g
2B Mindset Plate It!
This recipe makes a great breakfast.