Almond Blueberry Breakfast Muffins
Moist, sweet, and flavorful almond blueberry breakfast muffins.
Ingredients
- 3/4 cup oat flour
- 3/4 cup almond flour
- 2 tbsp ground flaxseed
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/2 overripe bananas
- 1/4 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1/4 cup + 2 tbsp water
- 3/4 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375° F.
- In a small bowl, mix together the ground flaxseed and water. Set the mixture aside for about five minutes to form a flax "egg".
- Add the oat flour, almond flour, baking soda, and cinnamon to a large mixing bowl and mix until all ingredients are well combined.
- Mash the bananas with a fork, then add them to the center of the mixing bowl along with the flax "egg", nut milk, and vanilla extract.
- Mix all wet ingredients together, then slowly mix the wet into the dry to form a smooth muffin batter.
- Gently fold in the blueberries.
- Evenly distribute the batter between six cavities of a lined or greased muffin pan.
- Bake the muffins for about 20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for a bit.
- Dig in and enjoy your muffins with whatever toppings you'd like (I added peanut butter on top of mine).
Notes
nomeatfastfeet.com