Blueberry breakfast muffins – Food Pharmacy

Frukost med Louise, Recept

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Blueberry breakfast muffins


One of my favorite things to do is to figure out ways to give sugary treats a healthy twist! This time, I wanted to see whether I could healthify the idea of muffins and even turn that afternoon fika deliciousness into something you could enjoy for breakfast!

The result? A gluten- and dairy free breakfast muffin, packed with protein, fibers and antioxidants; perfect for anyone looking to start their day in the best way possible!


Blueberry breakfast muffins

  • Av : Louise Appelgren c/o Food Pharmacy
  • Portioner : 68 muffins 1x


3 dl of gluten free oat flour

2 dl of almond flour/nut flour of your choice

2 eggs

2 ripe bananas

2 teaspoons of vanilla powder or extract

1 tablespoon of coconut oil

2 teaspoons of lemon juice

1 teaspoon of sea salt

2 teaspoons of baking soda

3 dl of blueberries (fresh or frozen)

1 dl of walnuts


  1. Set the oven to 175 degrees hot air (varmluft)
  2. Add all the ingredients except the blueberries and walnuts in a blender
  3. Mix to a smooth batter
  4. Add the blueberries and walnuts
  5. Portion the batter into muffin tins
  6. Bake in oven for 25 min
  7. Take out the muffins from the oven and let cool
  8. Eat just the way they are or slice in halves and enjoy with some butter, cheese and sea salt! No need for marmelade – the blueberry compote is already inside of the muffins!



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