Blueberry Basil Breakfast Muffins

Here's my stinkin' dilemma, I love mornings. I love breakfast. But by the time I make myself a nice breakfast after waking up with a hot cup of coffee, I am too full to workout and too much time has passed me by. I have school and work and I have to shower! So I've found myself needing a quick snack to pop down the hatch before I get into my workout.

A banana or even half a banana has faired to be too complicated on my Blood Glucose (BG) levels due to the unpredictable ripeness of the banana.

A piece of toast isn't satisfying and can be too filling.

I don't have time to do the dishes after making scrambled eggs.

So I needed something with carbs, some fruit, some gosh dang energy to get me going! A muffin seemed like the best idea. I could get some oats in there, fruit, fiber, fats and in this recipe, protein. I found a basic recipe for a nutritious blueberry muffin and put my own spin on them. These have been great to plan ahead for the week, one for each morning of the week.


1 cup rolled oats

3/4 cup almond flour

1/2 tsp baking powder

1 scoop vanilla protein powder

1/2 tsp cinnamon

pinch of salt

2 eggs

1/4 cup of coconut oil

1/4 cup honey

1/2 cup frozen blueberries

Handful of chopped basil


Preheat over to 350 F degrees and line a cupcake tray with oil, paper cups or my new favorite toy: this Silpat muffin mold tray that requires no paper cups or additional oil.

Combine dry ingredients in a bowl (oats, almond flour, baking powder, cinnamon, salt, protein powder). Combine wet ingredients (eggs, coconut oil -melted, honey) in separate bowl and whisk together. Pour the wet into the dry ingredients and fold in the blueberries and basil.

Side note: incase you find the mixture is too dry (if oats are falling to the bottom and it's not able to form into one big ball) then drizzle some more coconut oil or 1 egg white to hold it all together.

Toss in the oven for 20 minutes or until the tops are browning and a toothpick comes out clean.

I put mine in a plastic container uncovered on the kitchen counter so the moisture wasn't trapped and then after about an hour or two, I put them in the fridge.

Enjoy and let me know if you try these delicious breakfast snacks.

Be well,