Looking for a make-ahead breakfast? Look no further - make a batch of these delicious and filling grain-free blueberry muffins on the weekend, and take 1-2 with you for a weekday morning breakfast.
You can even freeze half the batch for the following week! Enjoy :)
1 cup almond flour
1 cup NuNaturals green banana flour (from the vegan May CLEAN.FIT box)
1 tsp baking soda
3 pasture-raised eggs
1/2 cup almond milk
1 tsp vanilla extract
3 tbsp grass-fed ghee or coconut oil
1/4 cup honey
1 cup frozen organic blueberries
Preheat oven to 350 degrees.
In a large mixing bowl, stir together almond and banana flour and the baking soda.
Then add eggs, almond milk, and vanilla - stir well.
Melt honey and ghee in the microwave for 30 seconds, then add in with the other ingredients.
Once mixed thoroughly (add more almond milk if needed), add in the frozen blueberries.
Then, put into muffin cups and bake at 350 for 25 minutes. Makes 12 servings.
Macros: 187 calories per muffin. 10G fat | 21G carb | 5G protein