Ayurvedic Breakfast Muffin

11 35 171
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 12
Ayurvedic Breakfast Muffin
Health Highlights


2 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Baking soda
1/4 tsp Cardamom, ground
1/4 cup Coconut sugar
1 dash Salt
1 tbsp Coconut oil (melted)
3 medium Egg
1 tbsp Ghee (melted)
1 tbsp Lemon juice
1 cup slices Strawberries
1 pod Vanilla bean (seeds scraped out)


  1. Preheat oven to 325F (163C) and grease or line muffin tin (or use silicone baking cups).
  2. Combine almond flour, baking soda, cardamom, coconut sugar, and salt in a large bowl.
  3. In a separate medium bowl, combine wet ingredients: coconut oil, egg, ghee, lemon juice, and vanilla bean. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  4. Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
  5. Bake for 20 – 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve and enjoy!

Nutrition Facts

Per Portion

Calories 171
Calories from fat 117
Calories from saturated fat 23.7
Total Fat 13.0 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.8 g
Cholesterol 51 mg
Sodium 93 mg
Potassium 159 mg
Total Carbohydrate 9.4 g
Dietary Fiber 1.7 g
Sugars 6.3 g
Protein 5.1 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.8

Energy sources


Meal Type(s)