Blueberry Burst Muffins

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Mornings have been a little challenging lately, there just never seems to be enough time before work. I've also developed a few obsessions lately, healthy muffins, coconut oil and almond meal. I came up with these Blueberry Burst Muffins which incorporate all of my latest obsessions and make for a great grab and go healthy breakfast.

Coconut oil has become one of my newest favorite ingredients, made of healthy fats, this tasty little number has endless health benefits from improved insulin secretion to improved digestion and absorption of other nutrients including vitamins and amino acids.  Did I mention it tastes great too?!

It adds such a great mild coconut flavor, one of my other favorite uses is to sauté broccoli and red bell peppers in 1 tsp of coconut oil.  Yes, you heard me correctly, broccoli and coconut oil, cook to al dente and sprinkle with sea salt - heaven!!  I've NEVER been a fan of broccoli but I love it cooked this way so much, I've actually started to crave it.  Pick up a jar of coconut oil and think twice next time as you walk past those bunches of broccoli, you'll thank me later!

Ok enough about all that, back to these amazing muffins, these little guys are so flavorful and made with amazing ingredients, wanna know the best part??? This recipe makes approximately 18 mid sized muffins and they are about 145 calories each!! Yes, you heard me correctly 145 CALORIES EACH!! They are packed with fiber and will keep you satisfied all morning.

1 1/2 Cups Almond Meal
1 Cup Coaches Oats (an amazing product from Costco, you can also substitute oatmeal)
1 Tbsp Cinnamon
1 Tsp Baking Soda
1/2 Tsp Salt
3 Eggs
1 1/2 Cups Unsweetened Applesauce
3 Tbsp Coconut Oil
3 Tbsp Agave
1 Tsp Almond Extract
1 1/2 Cups Fresh Blueberries
1/4 Cup Walnuts

Preheat oven to 350. Mix almond meal, coaches oats, cinnamon, baking soda and salt in a medium bowl and set aside. In another medium bowl, mix together applesauce, eggs, melted/softned coconut oil, agave, and almond extract. Combine both wet and dry ingredients in one bowl and gently fold in walnuts and blueberries. These types of muffins can be pretty sticky, I recommend using muffin wrappers and give them a quick spray of pam. Fill muffin tins and bake for 18-20 minutes at 350 and enjoy!

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