Blueberry Protein Muffins

These protein power muffins have the rise and texture of real bakery muffins –
without the grains, gluten, or dairy!

Servings: 12 Muffins

Author:

Prep Time
10

Cook Time
25

Breakfast

American

Dairy Free buckwheat Gluten Free breakfast Paleo blueberry grain free muffin

Instructions

1 Preheat oven to 350 degrees.
2 Line muffin tray with liners if desired and set aside.
3 In a large bowl, mash bananas and mix in eggs, vanilla, maple syrup, oil, and
milk.
4 In medium bowl, mix together all dry ingredients. Slowly fold into the wet
ingredients.
5 Once well, combined, fold in the blueberries.
6 Scoop batter into muffin tray. Filling almost to the top, this recipe makes 12
muffins.
7 Melt ghee and stir in maple syrup, groats, and cinnamon. Mix well and spoon onto
the tops of muffins. Press them gently with the back of the spoon so that the
groats stick to the batter a little bit and don't roll off of the muffins. If
you want the topping to be more of a crumble, pulse the groats and cinnamon in a
food processor or Ninja for a quick second before mixing with the wet
ingredients.
8 Bake for about 25 minutes, or until muffin tops are brown and they spring back
when touched. You can also use a thermometer; muffins are done at 210 degrees.