Blueberry Breakfast Muffins
Made with mixed seeds and fresh blueberries, these muffins are a great breakfast for those on the go, as mid morning snack or in a kids lunch box. They are gluten-free, dairy-free, refined sugar-free and take no more than 30 minutes to prepare and bake and are light, fluffy and delicious
10 minutes
25 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 167 |
| Fat: | 14 g |
| Carbohydrates: | 9 g |
| Protein: | 4 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 100 gram 100 gram 100 gram Blueberries
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Palm Sugar
- 100 gram 100 gram 100 gram Almond Meal/Flour
- .25 cup .25 cup .25 cup Sunflower Seeds, Mixed seeds: linseeds, sunflower seeds, pumpkin seeds etc
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, Melted
- .5 cup .5 cup .5 cup Almond Milk, e.g., chopped, sifted, fresh
- 2 whole 2 whole 2 whole Eggs, Pastured, Beaten
- 1 tsp 1 tsp 1 tsp Baking Powder, e.g., chopped, sifted, fresh
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre heat oven to 170C/340F
- Into a bowl place ground almonds, mixed seeds, baking powder and coconut sugar, fully combine
- Create a well and add in melted coconut oil, almond milk and fully mix in
- Add in beaten eggs and fully combine until mixture resembles batter
- Add blueberries and mix in
- Spoon 1 tbsp of mixture in to muffin cases and place in the oven for 20-25 minutes until golden brown
- Allow to cool on wire rack then share and enjoy
Notes
Keep for up to 3 days in sealed container
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