I love all baked goods, and muffins are no exception. I also get tired of eating the same thing over and over after a few weeks. I decided to make these muffins as a fun way to mix up my breakfast or a snack, and the recipe itself is a great building block to make all kinds of muffins to keep things interesting. These muffins also pack a punch with 8.2 grams of protein each.
1 cup sunflower seed butter (this is my substitution for my tree nut allergy. The recipe called for almond butter)
1 cup whole wheat flour (substitution for almond meal/flour)
3 eggs, whisked
1/2 cup raw honey
1/3 cup coconut oil, melted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup fresh blueberries
Although I did not make them vegan or gluten free, it would be easy to do so.
1. Preheat oven to 350 degrees F
2. Beat the eggs in a mixer
3. Prepare all of the other wet ingredients, including the honey and the coconut oil, both of which will need to be heated slightly to mix properly.
Raw honey is often solid and needs to be gently heated in order to incorporate with the rest of the ingredients well.
The coconut oil also needs some coercing to go from a solid to a liquid.
4. Mix all of your wet ingredients together until well combined.
5. Add your dry ingredients and beat until just combined. The less you stir, the more tender your muffins will be.
6. Gently fold your blueberries into the batter.
7. Scoop into your silicon cups.
8. Bake 15-20 minutes.
9. Eat right out of the oven because you are impatient and they smell amazing.
Recipe adapted from PaleOMG.