Rise and Shine Blueberry Muffins
Enjoy these muffins for breakfast with a smoothie or a delicious afternoon snack without the sugar crash.
Course
Breakfast
,
Snacks
Keyword
Allergies
,
dairy free
,
gluten free
Servings
Prep Time
9
10
Cook Time
30
Servings
Prep Time
9
10
Cook Time
30
Ingredients
1
cup
Almond Flour
1
cup
oats
1/2
tsp
cinnamon
1/4
tsp
cardamom
1/4
tsp
Sea Salt
1
cup
organic blueberries
3
tbsps
Extra Virgin Olive Oil
1/4
cup
maple syrup
2
free range Eggs
1/4
cup
unsweetened vanilla oat milk
2
Carrot
grated
1
banana
ripe and mashed
Instructions
Preheat the oven to 375ºF (191ºC). Line a muffin tray with unbleached liners.
In a bowl, combine flour, cinnamon, cardamom, salt, and oats. Mix well.
In a separate bowl, combine oil, maple syrup, egg, oat milk, carrot and banana. Mix well.
Combine the wet and dry ingredients and mix well. Fold in blueberries.
Use a measuring cup to measure even amounts of mixture into the muffin liners.
Place in the oven and bake for 30 minutes
Remove from oven. Let cool and enjoy!
Recipe Notes
To make these muffins nut free, you can substitute almond flour with a gluten free flour mix.