Banana Blueberry Breakfast Muffins

These muffins make a great grab and go breakfast option for those days you are on the run. You can swap the blueberries for raspberries if you prefer, or even chocolate chips if you’re in the mood for something fun!

Banana Blueberry Breakfast Muffins

Gluten Free – Dairy Free – Vegetarian

Ingredients

• 3 very ripe bananas
• 1/3 cup natural cashew or almond butter (choose a smooth variety)
• 3 large free range eggs
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut flour
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 punnet fresh blueberries

Method

1. Preheat oven to 180 degrees celcius and line a muffin tin with paper muffin liners.
2. Mash bananas in a bowl, then add cashew or almond butter, eggs and honey or maple syrup and vanilla extract. Stir until combined.
3. In a seperate bowl sift together the dry ingredients.
4. Add dry ingredients to wet ingredients and fold together to combine.
5. Stir in half of the blueberries.
6. Divide batter between muffin liners and top with remaining blueberries.
7. Bake in preheated oven for 20 minutes or until golden brown.
8. Allow to cool before serving and enjoy!