Bear and Lion are back in the kitchen whipping up some delicious breakfast confections this morning. To be honest I tried out this recipe last week to make sure it worked and to make sure the baking times were correct. After making a few adjustments to the original recipe we landed on this version – and today it turned out perfectly. Last week we made these with chocolate chips and they turned out wonderfully. They held up nicely in a storage container on the countertop making it easy to grab one in the morning or sneak one as a mid day snack. With the dark chocolate chips they almost felt like a dessert. Today we made these muffins with blueberries that were on their last leg. A little dried and shriveled but still edible – the blueberries lended themselves well in this recipe; and it was a great way to make sure we didn’t waste food.

This is a grain free, ovo vegetarian friendly, kid friendly, quick and easy breakfast/snack. I like it because it’s a great on the go breakfast option and is something you can make during weekly meal prep. Because it can sit out on the counter in a storage container it won’t take up extra room in the fridge that you may need to dedicate to other weekly meal prep bags! It also only makes 12 muffins/scones. For our family of four – I find it is a great amount and helps ensure there won’t be any leftovers slowly going bad on the counter at the end of the week! If however you have a larger family, it’s easy to simply double the batch – or to make two different varieties – perhaps a fruit filled variety for breakfast and chocolate or nuts variety for afternoon snacks!

Grain Free Breakfast Muffins

• 2 1/4 cups packed almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 mashed banana
• 1/4 cup honey
• 1/3 cup avocado oil
• 1/2 – 3/4 cup blueberries or dark chocolate chips

Preheat oven to 350 degrees. Mash banana and combine with wet ingredients. Add almond flour, salt, and baking soda and mix until combined. Fold in chocolate chips or blueberries. Spoon into lined muffin tin (batter is thick!), or drop by spoon onto parchment lined baking sheet (for scones). Bake on center rack for 18-22min until edges are golden brown and tooth pick comes out clean.

Set onto wire rack to cool. Serve same day or store in a container for delicious breakfasts on the go the rest of the week 🙂 These also make a wonderful addition to a tea party platter.

We hope you’ll give these delicious and super simple breakfast muffins a try. From all of us here in the Wee Laird’s Kitchen, good health and happy cooking!