vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

1 tsp baking soda

½ tsp sea salt

1 ½ c frozen blueberries

Zest AND juice of 1 small lemon

½ c applesauce, no sugar added

3 eggs

3 Tbsp coconut oil, melted

1/4 c PURE maple syrup

For serving:

6 cups/pieces fresh fruit

Preheat oven to 350*

Mix dry ingredients together in a large bowl. Stir in blueberries, then add wet ingredients. Stir well.

Grease muffin tin lightly with a little bit of coconut oil. Dollop heaping spoonful of batter into each compartment, filling all 12 muffins cups equally.

Bake for 25 minutes, or until a toothpick comes out clean.

Store at room temp or in the fridge to enjoy with fruit for easy breakfasts throughout the week! These freeze well, too.

Makes 12 muffins, serving 6.