Ayurvedic Breakfast Muffin

11 35 159
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 dash Cardamom, ground
1/4 cup Coconut sugar
1 dash Salt
1 tbsp Coconut oil (melted)
3 medium egg 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 159
Calories from fat 104
Calories from saturated fat 22.6
Total Fat 11.6 g
Saturated Fat 2.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 45 mg
Sodium 93 mg
Potassium 157 mg
Total Carbohydrate 9.5 g
Dietary Fiber 1.7 g
Sugars 6.2 g
Protein 4.9 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.8

Energy sources