Today’s note is short, sweet, and to the point…. tasty goodness you can eat for breakfast that is made in a flash and you can take on the go!
Blueberry Almond Morning Muffins & Muffin Tops/Cookies
I’m bringing this goodness to a computer and kitchen near you. Check out the recipe below and GO.MAKE.THESE.THIS.WEEKEND!!!
Since the Breakfast for Champions class I taught this past Tuesday, I have had 6 emails from attendees who have already made a big batch of these muffins and have been grabbing them on the go for breakfast each morning. They stay fresh in a sealed container and freeze wonderfully!!! It’s time to simplify your life, cook once, eat 12 times, and get out there and enjoy your healthy and vibrant life while knowing you are eating nutritious food!
RECIPE: Blueberry Almond Morning Muffins
Makes 10 regular muffins, 20 mini-muffins
- ½ c. almond flour
- ¼ c. coconut flour
- ½ tsp. ground cinnamon
- ½ tsp. baking soda (aluminum-free)
- ¼ tsp. sea salt
- 1/3 c. raw honey
- ½ c. smooth almond butter
- 2 medium eggs (organic and grass-fed)
- 2 T. coconut oil, melted (cold pressed, unrefined)
- 1 tsp. pure almond or vanilla extract
- 1 ½ c. blueberries, fresh or frozen
- Preheat oven to 350 degrees F. Grease muffin trays (regular or mini) with coconut oil.
- Combine almond flour, coconut flour, cinnamon, baking soda, and sea salt in small bowl.
- In separate medium bowl, combine honey, almond butter, eggs, coconut oil (melted), and almond/vanilla extract, using spoon to blend fully.
- Add flour mixture to medium bowl and mixture together until no clumps remain.
- Gently fold in blueberries to dough mixture.
- Fill each muffin cup to the top (muffin will rise slightly but not as much as traditional muffins or bread).
- Bake 17 minutes for mini muffins or 25-27 minutes for regular sized muffins.
- Remove from oven and let cool completely before removing. Muffins store fantastic in freezer for 2-3 months.