#cleaneatingmuffins

These Paleo breakfast muffins are a quick and delicious way to start your day. Packed with natural sweetness from bananas and loaded with nutrient-rich blueberries and spinach, they're a healthy and satisfying choice for a busy morning.

Ingredients: 2 ripe bananas, mashed. 4 large eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 cup blueberries. 1/4 cup chopped spinach. Cooking spray coconut oil.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine mashed bananas, eggs, almond butter, coconut flour, baking powder, cinnamon, and salt. Mix until smooth. Gently fold in the blueberries and chopped spinach into the batter. Grease a muffin tin with cooking spray or coconut oil. Pour the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm and enjoy your Paleo breakfast muffins!

Prep Time: 5 minutes

Cook Time: 25 minutes

These Paleo Blueberry Muffins are a delightful gluten-free and dairy-free option for a tasty breakfast or snack. Packed with almond and coconut goodness, they're a perfect way to enjoy the sweet flavor of blueberries while following a Paleo diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 1 tablespoon coconut milk optional, for moisture.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners. In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the fresh blueberries. If the batter seems too thick, you can add a tablespoon of coconut milk for moisture. Spoon the muffin batter into the lined muffin tin, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Blueberry Muffins as a delicious and healthy treat!

Prep Time: 15 minutes

Cook Time: 20 minutes