If you always find you’re in a rush out the door in the morning and have to sacrifice a healthy breakfast, you need to read this recipe. It is going to give you a new appreciation for your morning meal, while still being super healthy!
This recipe should make about 12 muffins so you and your partner can be fed for an entire week – to keep them fresh for a few days, either wrap them in saran wrap or store them in an airtight container.
Heat your oven to 375 degrees F and line a muffin pan with liners.
In bowl 1 mix: 1 cup almond flour (replace with gluten free flour if you prefer), 1 cup oat flour, 1/4 cup ground flaxseed, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp sea salt, 1 pint of blueberries.
In bowl 2 mix: 1 ripe banana, 1/2 cup applesauce, 1/4 cup melted coconut oil, 2 eggs, 1 cup low-fat buttermilk, 1/4 cup raw agave, 1 tsp vanilla extract. Mix this until it is very smooth, use an electric mixer if you prefer.
Combine both mixtures together trying not to squish the blueberries too much. (If you pour it in in batches it works best)
Fill each liner in your muffin pan about 3/4 of the way – leave space at the top so that the muffin has room to rise.
Bake them for about 20 minutes until the centers of the muffins are fully cooked. To check this, insert a wooden skewer and check that the residue that comes out is dry.
They will stay fresh for 3 to 4 days in an airtight container but even if you find they’re a little stale by the end of the week, toast them for a minute or two and they’ll taste just as good!
There you have it! A nutritious, filling breakfast on the go, and very little effort required!