Blueberry Coconut Morning Glory Muffins

Blueberry coconut, protein packed healthy breakfast muffins? Yes, please! These Blueberry Coconut Morning Glory muffins have been a staple in my house for the past few months. Over a weekend in Florida while we were staying at my friend Kasey’s house, she made a version of this recipe and the first time I tasted it I was hooked. I’ve changed up the recipe since, but every time I eat these muffins it takes me back to that sweet weekend when we gathered around the table eating hot muffins, talking, and drinking coffee. Simply, the BEST. I hope these muffins give you a similar lasting memory.

Not only are they packed with nourishing ingredients, but they’re also a bit addicting… the wonderful flavors of blueberry, cinnamon, and vanilla make SUCH a delicious muffin. My husband and I love these in the morning and he usually suggests I make a double batch so we can have them on hand for a couple weeks. Needless to say, I think you’ll LOVE these! 

The best thing about these muffins is that they are PACKED with so many nourishing vitamins, protein, and healthy fatty acids. The noteworthy contents of the batter consists of almond flour, oat flour, apple cider vinegar, collagen, and sweetened with maple syrup. The almond flour adds healthy fatty acids, the oat flour brings folate, and magnesium, while the apple cider vinegar helps with digestion, and the collagen keeps your hair, skin, and nails looking flawless. I love these protein packed muffins as a healthy breakfast because I know I’m fueling my body with nourishing things, while also fueling up for the day! It’s the only muffin that won’t leave you starving an hour after you eat it!

How it’s Made

These muffins are the definition of EASY! Simply mix the dry ingredients, the wet ingredient, and then mix it all together. You’ll then fold in the blueberry’s. With muffins, you always want to make sure that you don’t over mix. Over mixing can lead you to have a very dense and flat muffin 

After you fold in your blueberries, you’ll scoop the muffin mix into the muffin pan and bake on 350 degrees F for about 20-22 minutes. After that, your muffins are ready for you to enjoy, savor, and fuel your body! 

Health Benefits:

1. High in protein

2. Folate

3. Magnesium

4. Omega-3 Fatty Acids

5. Fiber

6. Helps with digestion

I hope you love this Blueberry Coconut Morning Glory Muffin recipe and enjoy making it for years to come!

Blueberry Coconut Morning Glory Muffins

Time: 40 minutes | Serves: 12 Muffins

Ingredients:

• 1 cup oat flour

• 1 cup super fine almond flour

• 1/2 cup unsweetened shredded coconut (optional, but I highly recommend)

• 1 tablespoon collagen powder, unflavored (optional) 

• 1/4 teaspoon salt

• 3/4 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 2 eggs, slightly beaten

• 1/2 cup milk

• 1/3 cup pure maple syrup

• 1 tablespoon coconut oil

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar

• 1/2 cup to 1 cup of fresh or frozen blueberries

Directions:

1. First, start with preheating your oven to 350 degrees F and line your muffin pan with 12 muffin liners. (I love the USA Pans Muffin Pan)

2. Next, begin with mixing your dry ingredients together in a medium bowl.

3. Then, mix your wet ingredients together.

4. Add your wet ingredients to your dry ingredients and mix until just combined. Next, fold in your blueberries.

5. Scoop batter into muffin liners until the batter is evenly distributed (about 1/4 cup). Place in oven to bake for 20-22 minutes or until a toothpick inserted comes out clean and the edges are golden.

6. Eat and Enjoy!
   

   Note: Let cool before packing into a container. Leftovers last for about 3 days at room temperature, then after the 3rd day, transfer muffins to the refrigerator. 

Recipe adapted from Ambitious Kitchen & Kasey Gulley

I hope you love making these Blueberry Coconut Morning Glory Muffins and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you!

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