Put down the smoothie and hear me out. These grain-free muffins are delicious, easy and a much better option for breakfast, especially during colder months.
I know, I know.
Everyone loves their smoothies.
But the cold, wet, sweet nature of smoothies is exactly what your body DOESN’T need when the weather is brisk. Or downright freezing.
Would you wear wet, cold socks? Of course not. Don’t drink them either.
Toasty, warm socks are the way to go. Obviously. With peanut butter on top.
I started experimenting with muffin recipes because I wanted something high in protein and naturally occurring fats. Something that would keep me satisfied from breakfast until lunch. And it absolutely had to be fuss-free.
We’re talking one bowl/one spoon kind of fuss-free.
This recipe has already become a staple around here. Luckily, it’s easy to double the batch.
And I’m calling them PB&J muffins even though there’s technically no jelly in the recipe. You’ll take a bite and see what I mean though.
- 4 eggs, whisked
- 1½ cups almond flour
- ½ cup natural peanut butter
- ⅓ cup hemp seeds
- ¼ cup honey
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. cinnamon
- 1 cup frozen blueberries, thawed and drained
- Preheat oven to 350F.
- In a large bowl, combine all ingredients except blueberries. Mix well.
- Fold in blueberries.
- Fill lined muffin cup tray
- Bake for 15-20 minutes.
- Store at room temperature for 3 days or refrigerated for a week.