These blueberry and almond butter muffins make the best breakfast on-the-go. I like to take two with my to work with some fruit on the side – or if enjoying from home, cut them in half and add more almond butter and a sprinkle of cinnamon. Full of fibre and healthy fats to see you through to lunch time. I used Lifeforce smooth almond butter (they also do crunchy!) which is roasted to perfection with ZERO palm oil. Get your hands on it in major retailers in Ireland (unfortunately they’re not yet available in the UK yet). [This recipe is sponsored by Lifeforce]
Blueberry + almond butter breakfast muffinsPrint This
- 160g porridge oats
- 80g porridge oats, blended into oat flour
- 60g plain flour
- 2 tsp baking powder
- 230ml milk/plant m*lk alternative
- 2 tbsp (approx 50g) of Lifeforce smooth almond butter
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 3 tbsp of maple syrup
- 1 tbsp of coconut oil, melted
- 1 egg, beaten
- 150g blueberries
 Preheat oven to 180ºc.
 Line a muffin tray with muffin cases.
 In a large bowl, combine the oat flour, remaining porridge oats, plain flour, baking powder and cinnamon and mix well.
 In a separate bowl combine the m*lk, maple syrup , almond butter, oil and egg and mix well. Add this to the dry ingredients and mix to combine.Add blueberries.
 Fill the muffin cups evenly with the mix and bake for 20-24 mins or until golden brown and cooked through. Cool muffins on a wire rack for 5 minutes before tucking in. Enjoy!
This recipe was kindly supported by Lifeforce