Easy Breakfast Muffins
Jammy blueberry breakfast muffins with oats and applesauce.
Servings: 11 muffins
Equipment
Ingredients
- 3 eggs
- 120 grams applesauce unsweetened
- 65 grams maple syrup
- 120 grams oats fine-rolled
- 110 grams almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 200 grams blueberries
Topping
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 175°C (347°F).
- Mix eggs, applesauce, maple syrup in a large bowl.
- Add almond flour, oats, baking powder, and sea salt.
- Whisk.
- Fold in the blueberries.
- Scoop the batter into lined muffin tins (I use a cookie scoop for this).
- Top each muffin with a 1/2 teaspoon of maple syrup.
- Bake for 20 minutes until golden brown.
- Test with a toothpick to see if they are done.
- Allow to cool for 5 minutes before removing from the form.
- Transfer to a cooling rack.