Blueberry Muffins

If you are looking for some healthy gluten-free muffins with lots of protein for a good breakfast or just a healthy treat, these muffins are perfect for you! They took me about 40 minutes to make and bake, and they are just super delicious. 

If you are not a big fan of blueberries, go ahead and substitute with either raspberries or strawberries or whatever you would like. Also try to experiment with the flavor of the protein powder. I used banana cream, because I think blueberries and banana goes well together, but another excellent flavor would just be vanilla or something like that. Whatever you would like!

Ingredients:

• 1/2 cup (50 g) oats
• 1/2 cup (50 g) coconut flour
• 2/3 cup (80 g) frozen blueberries
• 1 handful almonds
• 1 scoop protein powder
• 1 tsk. baking powder
• 1/2 cup almond or soy milk or water
• 1/2 cup water - depending on texture. You want it pretty firm, not too runny.

Directions:

1. Preheat oven to 350 degrees F
2. Blend oats and almond in a blender for just a couple of seconds to make a kind of flour. 
3. Combine with the rest of the ingredients.
4. Divide evenly into a muffin tin. 
5. Bake for approximately 20 minutes.
6. Let them cool and enjoy with a nice cup of almond milk!