Healthy Breakfast Muffins

thy Breakfast Muffins

Makes 12 muffins

2 cups Blanched Almond Flour

1 1/3 cups Quick cooking oats (plus more for topping)

1 tbsp Baking powder

1 tsp Cinnamon

1/2 tsp Sea salt

2 large Eggs (at room temperature)

1/3 cup Honey or Maple Syrup

6 tbsp Unsalted butter (or coconut oil; melted)

1 cup Unsweetened applesauce

1/2 tbsp Vanilla extract

2/3 cup Blueberries (I add them frozen ~ it keeps the color from bleeding)

1.   Preheat the oven to 350 degrees F. Line a 12-count muffin tin with paper liners. Set aside.

2.   In a large mixing bowl, whisk together the almond flour, oats, baking powder, cinnamon and salt. Gently fold in the blueberries.

3.   In a second large bowl, whisk together the eggs and honey. Then, whisk in the melted butter or coconut oil, applesauce, and vanilla.

4.   Add the wet ingredients to the dry ingredients and mix until well combined. Let the mixture sit for 10 minutes.

5.   Divide the batter evenly between the muffin cups, filling each one almost to the top (about 1/3 cup batter per muffin). If you like, sprinkle with extra oats on top and press gently to make them stick.

6.   Bake your healthy breakfast muffins in the oven for 20-25 minutes, until an inserted toothpick comes out clean and the edges are golden.

7.   Let the muffins cool for 5-10 minutes in the pan, then transfer to a wire rack to finish cooling (or enjoy them warm).

Other fruits can be used in place of the blueberries.