Raspberry Breakfast Muffins

Slightly sweet breakfast muffins, with amazing flavor of raspberries, cinnamon, nutmeg and cashews. Packed with protein, healthy, fats, and carbs.

Prep Time: 8 Minutes

Cook Time: 16 Minutes

Total Time: 24 Minutes

Servings: 12

Ingredients:

Dry Ingredients:

» 1 Cup Blended up Old Fashion Oats (or instant oats)

» ½ Cup Coconut Flour (or Unblanched Almond Flour)

» ¼ Cup Flax Meal

» 1 Tbsp Chia Seeds

» ¼ tsp Nutmeg

» ½ tsp Baking Soda

» ½ tsp Himalayan Salt

Wet Ingredients:

» 2 Medium Eggs

» ¼ Cup 100% Maple Syrup

» ½ Cup Unsweetened Apple Sauce

» ½ Cup Fresh or Frozen Raspberries

» 1/3 Cup Raw Cashews (or any other kind of nut)

Directions:

Heat oven to 350°F

Grease muffin tin with extra virgin olive oil.

Crush up Cashews and set aside. Blend up old fashion oats.

Put oats into a large bowl, add rest of dry ingredients and mix well.

In a small bowl add eggs and maple syrup whisk together. Add apple sauce and combine.

Add wet mixture to dry combine well. Fold in raspberries and cashews.

Take a ¼ cup and scoop out muffin mixture into muffin tin.

Cook for 16 minutes till starts to brown and a tooth pick comes out clean.

Cooking Tips:

If you do not have almond or conconut flour use any kind of nut flour.

Feel free to use any kind of berry you like.

Macros per Serving:

Protein: 4.2 g

Carbs: 14.4 g

Fat: 4.9 g

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