Breakfast Smoothie and Hearty Whole-Grain Muffin

Prepare the Smoothie In a blender, combine the ripe banana, frozen berries, spinach leaves, chia seeds, and almond milk.

2.Blend until smooth and creamy. If desired, you can add more milk for a thinner consistency.

Preheat the Oven Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

Prepare the Dry Ingredients In a large bowl, whisk together the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.

Prepare the Wet Ingredients In a separate bowl, mix together the applesauce, vegetable oil, almond milk, and vanilla extract.

Combine the Wet and Dry Ingredients Pour the wet ingredients into the dry ingredients and stir until just combined.

Add in the Chopped Nuts Fold in the chopped nuts.

Fill the Muffin Cups Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake the Muffins Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the Muffins Remove from the oven and let the muffins cool for a few minutes before transferring to a wire rack to cool completely.