English Muffin Breakfast

Breakfast is my favourite meal of the day; I like to take time and enjoy my coffee. Usually my breakfast is a combination of sweet and salty flavours with a side of fresh fruit. I go with skinny, low calories and low fat choices when preparing my oats, eggs, pancakes, frittatas, toasts…etc

This morning, I had these English muffin with almond butter and topped with Stove-top baked bananas, but this time I used coconut oil to sauté the bananas and I left out cinnamon. I just loved all these flavours together!!

Ingredients: (1 serving)

1 whole wheat English muffin (or any whole grains)

1 tbsp almond butter, Divided
½ tsp coconut oil
½ large a banana

Directions:

In a small pan, heat the coconut oil, over medium heat.

When oil is hot, place the 2 banana slices in the pan and cook for about 1-2 minutes. Flip over, and cook the other side, until the banana slices are golden brown and soft.

Meanwhile, toast English muffin and spread with almond butter, half a tbsp on each slice.

Top the muffin slices with bananas and enjoy all the flavours.