Gluten Free Blueberry Breakfast Muffins

About This Recipe

These muffins are the perfect grab-and-go breakfast or snack for those busy mornings and work days. Most muffins are full of refined sugar and flour. These are made with almond flour/oats and lightly sweetened with banana and honey. They’re the perfect balance of carbs, fat and protein to keep you energized throughout the day!

Instructions

• Preheat the oven to 350º F. Line a muffin pan with 12 muffin cups.
• In a large bowl, whisk together the banana, coconut oil, maple syrup or honey and eggs until smooth. Add the almond flour, oats, INVIGOR8 powder, walnuts, baking soda and salt and stir to combine. Stir in the blueberries.
• Divide the batter evenly among the muffin cups, filling them to the brim. Bake for 25-30 minutes, or until the tops are golden brown.
• Allow to cool. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Variations - more calories or less

Ingredients

(Makes 12 muffins)

• ½ cup mashed banana
• 6 tbsp coconut oil, melted
• 6 tbsp maple syrup or honey
• 2 eggs
• 2 cups almond flour
• 2 cups rolled oats
• 2 scoop French Vanilla INVIGOR8 Superfood Shake powder
• ½ cup chopped walnuts
• 1 tsp baking soda
• ½ tsp salt
• 1 cup fresh or frozen blueberries

Featured Ingredient

INVIGOR8 French Vanilla Superfood Shake