Wild Blueberry Muffins

When I’m not in the mood for oats or a green smoothie these blueberry muffins are my favorite healthy breakfast alternative. They’re gluten-free and have no sugar! (just a bit of raw honey) If you’re the type of person who tends to have hectic mornings and limited time for breakfast these are great to just grab and go. Whip them up on a Sunday and store them in an air tight container to keep them fresh during the week. Super simple & quick - let’s get into it!

WHAT YOU NEED:

1 cup oat flour (or rolled oats blended into flour consistency)

1/2 cup almond flour

2 eggs

2 Tbs. grass-fed butter or coconut oil melted and cooled

~2 Tbs. water

1 Tbs. vanilla

3-4 Tbs. raw honey

1 tsp. baking soda

1/4 tsp pink Himalayan salt

optional: handful of walnuts roughly chopped

1/2 cup fresh wild blueberries

optional: cinnamon

HOW TO:

1. Preheat oven to 400° F and line/grease a muffin tin

2. Mix the flours, salt, baking soda, and nuts together in one bowl, and put all the wet ingredients in another. Leave the blueberries out for now.

3. Combine the dry ingredients into the wet until the batter is thoroughly mixed, then fold in the blueberries with a spatula.

4. Pour batter into muffin cups and lightly sprinkle the tops with cinnamon & a dash of salt.

5. Place in the oven and bake for 15-25 minutes - check periodically until the tops are golden and a toothpick comes out clean.

6. Remove from the tin & let cool. Store in an airtight container for up to 4-5 days.