Cupcakes for breakfast? No problem, if you prepare them in a healthy way. Our fruity Banana and Berry Breakfast Cups are made quickly and are ideal for a colorful and healthy brunch in spring! You and your whole family will love them.
Ingredients for 12 cupcakes:
3 slices whole-wheat bread
250 ml unsweetened vanilla almond milk
6 egg whites
1 tablespoon honey or maple syrup
1 tablespoon ground cinnamon
2 bananas, peeled and sliced
55 g blueberries, blackberries and/ or raspberries
75 g granola
A baking tin for cupcakes and paper baking cups
Preheat oven to 180 °C. Place cupcake foil liners in the cups of a regular size muffin tin, set aside.
Tear bread slices into small pieces; set aside. Whisk almond milk with egg whites, honey and cinnamon; set aside. Fill prepared cups alternating bread, banana slices and berries. Pour in almond milk-egg white mixture.
Sprinkle granola on top of muffin cups. Bake 25 to 30 minutes, until firm. Remove and serve warm or at room temperature.
Enjoy your next brunch! Your Dole team