The sweetness from bananas and blueberries make for naturally sweet muffins. These are packed with fruit and protein and a fantastic way to start your day.

Recipe adapted from Fixate Autumn’s Banana Apple Muffins

Ingredients:

2 large eggs lightly beaten

1 cup mashed banana (2 medium bananas)

1 cup almond flour

1 scoop vanilla protein powder

1/2 cup flax seeds

2 tablespoons applesauce

3/4 teaspoon baking soda

1 dash sea salt

1 cup fresh or frozen blueberries plus a few to sprinkle on top

Directions:

1. Preheat oven to 350 degrees.
2. Line muffin pan with ten muffin papers or lightly spray pan with a baking spray.
3. Combine eggs, banana, applesauce in a medium bowl and mix well.
4. Combine almond flour, protein powder, flax seed, baking soda, and salt. Mix well.
5. Add dry ingredients to wet ingredients. Fold in blueberries.
6. Divide batter into muffin tins. (I use a large ice cream scooper). I add 3-4 blueberries to the top of each muffin and press gently to ensure a taste of blueberry goodness in every bite.
7. Bake 18 to 22 minutes until golden brown.
8. Cool on a rack for at least ten minutes before removing from pan.
9. Enjoy! Store leftovers in an air tight container. Move container to fridge after 3 days.