Almond & Blueberry Breakfast Muffins
Almond & Blueberry Breakfast Muffins
Healthy breakfast or snack.
Ingredients
- ½ cup Milk I use Almond Milk
- 2 tbsp honey or maple syrup I use honey
- 2 large eggs (beaten)
- 1 medium bananas (mashed) I microwave for a bit to soften if hard.
- 1 ½ cup Almond meal or Almond flour
- 2/3 cup vanilla protein powder 3 oz.
- 1 tsp baking powder
- 5 1/2 oz fresh or frozen blueberries equivalent to 1 cup - I use frozen
- 1/2 cup flaked almonds I use whole almonds and put in chopper
Instructions
- Preheat oven to 320°F
- Combine milk, honey, eggs, and mashed banana in a bowl and stir together
- Add Almond flour, protein powder and baking powder and mix well to combine
- Fold in blueberries and half the almonds
- Divide mixture between muffin oiled muffin pan, then sprinkle remaining almonds on top before baking.
- Bake for 25 minutes or until center is cooked through.
- They can store in airtight container in refrigerator, or up to 3 months frozen.
Nutrition
Serving: 1MuffinCalories: 342kcalCarbohydrates: 13.8gProtein: 20.4gFat: 22gSaturated Fat: 2gFiber: 4.9gSugar: 11.8g
Tried this recipe?Let us know how it was!
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