Blueberry Breakfast Muffins
Recipe type: Gluten Free + Vegetarian
Prep Time: 
Cook Time: 
Total Time: 
Serves: Makes 12 muffins
  • 1 cup almond flour
  • 1 cup oat flour (or put 1½ cups oatmeal in the blender)
  • 2 teaspoons baking powder
  • ½ tsp salt
  • ½ cup plain Greek yogurt
  • ¼ cup applesauce
  • ½ cup plain almond milk
  • 2 eggs
  • 1 ripe banana
  • 2 tbsps agave nectar
  • 2 cups frozen or fresh blueberries
  1. Preheat oven to 375 degrees and spray a cup muffin tin with cooking spray
  2. Combine almond flour, oat flour, baking power and salt in a medium-size missing bowl and set aside
  3. Place Greek yogurt, apple (cored and sliced), almond milk, eggs, banana, agave into a blender
  4. Blend the mixture on high for 20 seconds or until smooth
  5. Pour the mixture into the bowl with dry ingredients and stir
  6. Gently fold in blueberries
  7. Evenly divide the mixture into prepared muffin tin
  8. Bake for 30 mins or until light golden brown
  9. Carefully remove from the oven and let cool in muffin tin for about 5 minutes
Recipe by Simple Green Moms at