Healthy Blueberry Breakfast Muffins
Easy, healthy and delicious muffins, perfect for those days when time is not your friend.
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very ripe banana
vanilla bean paste
rice malt syrup
extra virgin olive oil
fresh or frozen blueberries
Line a muffin tray with 12 muffin forms and preheat the oven to 180°C.
Mash the banana in a big bowl.
Add vanilla bean paste, rice malt syrup, olive oil, almond milk and peanut butter to the bowl and mix until combined.
Now add buckwheat flour, rolled oats, ground cinnamon, baking powder and salt. Mix everything together thoroughly.
Add pumpkin seeds and chopped almonds and fold into the mix.
Last but not least add blueberries and gently fold into the mixture.
With a tablespoon divide mixture evenly between 12 muffin forms. Bake muffins at 180°C for 25 minutes. Once finished baking, let them cool down for a couple of minutes and enjoy!
* use gluten free rolled oats for a gluten free breakfast muffin
1 muffin contains
Calories: 154 Fat: 6.7g Saturated Fat: 1.0g Sodium: 48.3mg Carbohydrates: 18.9g Sugar: 4.9g Fiber: 2.4g Protein: 4.7g
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Recipe by www.nothangryanymore.com