Name: Whole Wheat English Muffin with Almond Butter
Prep time: 5 min
Cook time: 5 min
Yield: 1
Cuisine: American
Ingredients: ¼ cup fresh berries (optional); ½ banana, sliced; 1 tsp chia seeds (optional); 1 tsp flaxseeds (optional); 1 tsp honey (optional); 1 whole wheat English muffin; 2 tbsp almond butter; pinch of cinnamon; pinch of salt (optional); water (as needed)

This Whole Wheat English Muffin with Almond Butter offers a wholesome breakfast with nutty almond butter spread on a hearty muffin. Quick to assemble, it’s a nutritious, fiber-rich meal perfect for a healthy morning start.

Why You’ll Love This Recipe

This whole wheat English muffin with almond butter is a simple, wholesome breakfast that’s both delicious and good for you. The hearty, fiber-packed muffin pairs perfectly with the creamy, protein-rich almond butter, offering a satisfying start to your day without the guilt. Quick to prepare, it’s ideal for busy mornings, meal prep, or a light snack, and it’s customizable with toppings like fruit or honey. Naturally low in added sugars and versatile, it’s a budget-friendly option that fuels you with sustained energy, making every bite a healthy, tasty treat.

Recipe Tips and Tricks

Toast for Crunch: Lightly toast the muffin for a warm, crispy texture.
Spread Evenly: Use a knife to spread almond butter smoothly for even flavor.
Choose Whole Grain: Opt for 100% whole wheat muffins for maximum nutrition.
Warm Almond Butter: Gently heat it for easier spreading if too thick.
Add Toppings Fresh: Sprinkle fruit or seeds just before serving for freshness.
Check Sweetness: Taste and adjust with honey based on preference.
Store Muffins Properly: Keep extras in an airtight container to maintain freshness.
Pair with Drinks: Serve with tea or coffee for a complete experience.
Avoid Over-Toasting: Watch closely to prevent burning the muffin.
Mix Textures: Combine creamy and crunchy elements for a delightful bite.

Yield: 1 serving

Whole Wheat English Muffin with Almond Butter

Healthy whole wheat English muffin with almond butter, perfect for a quick breakfast.

Prep Time 5 minutes

Cook Time 5 minutes

Ingredients

¼ cup fresh berries (optional)
½ banana, sliced
1 tsp chia seeds (optional)
1 tsp flaxseeds (optional)
1 tsp honey (optional)
1 whole wheat English muffin
2 tbsp almond butter
pinch of cinnamon
pinch of salt (optional)
water (as needed)

Instructions

Prep the Muffin: Split the whole wheat English muffin into halves and set aside.
Toast the Muffin: Place muffin halves in a toaster or oven, toasting until lightly golden and crisp.
Soften Almond Butter: If too thick, stir in a tiny splash of water to make it spreadable.
Spread the Base: Use a knife to spread 1 tablespoon of almond butter evenly on each muffin half.
Add Cinnamon: Sprinkle a pinch of cinnamon over the almond butter for a warm flavor.
Layer Banana: Arrange sliced banana evenly over the almond butter on both halves.
Sweeten if Desired: Drizzle ½ teaspoon of honey over each half for a touch of sweetness.
Sprinkle Seeds: Add chia seeds and flaxseeds (if using) for a nutrient boost.
Top with Berries: Scatter fresh berries over the top for a burst of color and flavor.
Serve and Enjoy: Plate your creation and savor this healthy, delicious breakfast!

Notes

Use ripe bananas for natural sweetness; adjust honey accordingly.
Add seeds and berries fresh to maintain texture and nutrients.
Store muffin and toppings separately if prepping ahead.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for nut-free or low-sugar diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 456Total Fat 22gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 18gCholesterol 0mgSodium 387mgCarbohydrates 58gFiber 13gSugar 22gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Whole Wheat English Muffin (1): 100% whole grain for fiber and nutrients; split into halves.
Almond Butter (2 tbsp): Unsalted, natural for healthy fats; creamy or crunchy.
Banana (½): Sliced for natural sweetness and potassium.
Honey (1 tsp, optional): Adds a touch of sweetness; use raw for best flavor.
Chia Seeds (1 tsp): Boosts omega-3s and fiber; optional for extra nutrition.
Cinnamon (pinch): Ground cinnamon for warm, spicy notes.
Flaxseeds (1 tsp, optional): Adds fiber and healthy fats; optional topping.
Salt (pinch, optional): Enhances flavor if using unsalted almond butter.
Fresh Berries (¼ cup, optional): Strawberries or blueberries for added antioxidants.
Water (as needed): To thin almond butter if too thick; use sparingly.

Variations and Substitutions

Muffin Swap: Use whole grain bagels or toast for a different base.
Nut Butter Options: Substitute with peanut or cashew butter.
Fruit Variations: Replace banana with apple slices or pear.
Sweetener Swap: Use maple syrup or agave instead of honey.
Seed Alternatives: Swap chia and flaxseeds with sunflower or pumpkin seeds.
Spice Twist: Add a pinch of nutmeg or allspice for variety.
Nut-Free: Use sunflower seed butter for a nut-free version.
Low-Sugar: Omit honey and rely on fruit sweetness.

Storage Options

Refrigerator: Store assembled muffins for up to 2 days; keep toppings separate.
Freezer: Freeze muffins without toppings for up to 1 month; thaw before use.
Reheating: Toast or microwave briefly, adding fresh toppings after.