Want a quick and easy breakfast? These healthy almond butter blueberry muffins are the perfect on-the-go snack to energize you in the morning. With no processed sugar or flour, these are chock full of natural ingredients that will keep you feeling good throughout the day. Although the batter is quite dense and sticky, these muffins are surprisingly light and fluffy, with bursts of berry found throughout.
Yield: 12 muffins
3 large eggs
1/2 cup almond butter
1/2 cup peanut butter
1 cup almond meal/flour
1/2 cup raw honey
1/4 cup coconut oil
1 cup blueberries (fresh or frozen)
1/3 cup unsweetened coconut flakes
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
Preheat oven to 350º F. Line muffin tins or cover thoroughly with baking spray.
In a mixer fitted with a paddle attachment, blend the eggs, almond and peanut butter, honey, and coconut oil.
Add the almond flour, baking soda, baking powder, salt, cinnamon into the wet ingredients and mix until well combined,
Add the blueberries and coconut flakes.
Scoop 1/2 cup batter into each muffin tin and bake for 15-20 minutes or until a toothpick comes out clean.
Let them cool for 10 minutes take the muffins out of the tin.