Flourless Breakfast Blueberry Muffins

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Honey

• Pasta & Grains

  • 1 5 cups oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 2 tbsp Butter /coconut oil

• Nuts & Seeds

  • 10 Almonds

• Liquids

  • 2 tbsp Water

Found on beautybites.org

Description

Directions

• In a mixing bowl whisk eggs with butter, honey and water (or if you’re a little lazy, take a break and use your food processor), until smooth and no lumps. You can heat the butter a little to make it fluid, I didn’t do it though and it works like this as well.
• Add oats, baking soda and vanilla and whisk until smooth. Mixture should be thick (of course less thick than pizza dough).
• In the end add blueberries and almonds (whole or chopped, depending on whether or not you prefer bigger chunks or not, I used whole) and combine everything well (don’t use your food processor for this step! – you need the blueberries whole).
• Preheat oven.
• Fill 6 muffin cups (I used silicone cups) with the mixture to 2/3.
• Bake at 200°C/ 400 °F for around 30 min (but check at 15, 20, 25 min, if everything is going well, hello inner control freak!).
• Let cool off and eat then. Although I think I did eat one hot, don’t remember whether or not I burned my tongue, but it was really good.