Muffins for breakfast? Muffins can be a great breakfast choice, but remember…
Some muffins are basically cake, packed with refined sugar, simple carbs, and inflammatory oils. They’ll spike your blood sugar and leave you hungry again before you even start your day.
This kind of muffin is found on store shelves, in boxed mixes, drive-thrus and bakeries; Ok as a treat, but definitely not an ideal breakfast.
Other muffins can be slow-burning fuel - full of fiber, protein, healthy fat and antioxidants.
This kind is usually produced in home kitchens. You almost always have to make your own muffins worthy of nutritious breakfast status.
(*This recipe is a double batch. Freeze, defrost & enjoy).
½ C ground flax seeds
1 ½ C ground oats
2 C almond flour (almond meal)
2 tsp baking soda
3 tsp cinnamon
1 tsp sea salt
¼ C coconut oil
½ C maple syrup
1 C almond milk
1 tsp vanilla extract
2 C blueberries (frozen or fresh)
Preheat oven to 350.
Line muffin tin with paper liners or grease well.
Mix the dry ingredients together and set aside.
Mix the wet ingredients together *not including the blueberries.
Add the wet to dry ingredients and mix until combined. Gently fold in the blueberries.
Divide the batter into baking cups; this should make between 18 - 24 muffins. Bake for about 20 mins or until a toothpick inserted comes out clean.