As the days grow shorter, the weather increasingly brisk, and the calendar fills with holiday obligations, I find my time very limited and my energy levels waning. While I never claim to be a morning person, it seems much worse during the autumn and winter. It is only after many presses of the snooze button am I able to drag myself out of bed to face the never-ending “to do” lists that await me. My productivity levels on these days are highly dependent on my choice of breakfast fuel and ample amounts of caffeine. I have found if I am not careful I easily slip into the habit of just grabbing whatever is convenient at the local coffee shop or worse, skipping breakfast entirely; a habit which is completely detrimental to my energy level. However, with just a bit of prep on the weekend I discovered I can set myself up for a week of very sleepy, delayed trips out the door with breakfast in hand. This recipe I developed while on a round of an elimination diet. I was not happy with the recipes given to me and so I decided to make up my own within the restrictions set.  I call them Blueberry Breakfast Bombs. They are not like a traditional muffin that are light and fluffy and oh so sweet, completely lacking in protein and fiber; these morsels are dense and absolutely jam packed with protein and fiber, while also being gluten-free, dairy free, and contain no refined sugars (but with a hint of sweetness just the same—thank you dates!). They have become my go-to “grab and go” breakfast.  Just one does the trick! If I have a few minutes to spare, I may grab some Greek yogurt or an apple to enjoy with it too!

Blueberry Breakfast Bombs

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • Almond Flour                       2 cups
  • Coconut Flour                       2 tablespoons
  • Salt                                          ¼ teaspoon
  • Baking Soda                          ½ teaspoon
  • Ground Cinnamon               2 tablespoons
  • Eggs                                         3
  • Vanilla                                    1 tablespoon
  • Coconut Oil, melted             ¼ cup
  • Coconut Milk                         ¼ cup
  • Dates, pitted & chopped      6
  • Blueberries                            1 cup
  • Walnuts, chopped                 ½ cup

Directions

  1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper muffin cups. Lightly spray with non-stick cooking spray. Set aside.
  2. In a bowl, combine almond flour, coconut flour, salt, baking soda, and cinnamon. Whisk together. Make a well in the middle of the dry ingredients. Set aside.
  3. In a separate small bowl, whisk together eggs, vanilla, melted & cooled coconut oil, and coconut milk until thoroughly combined.
  4. Pour egg mixture into the well in center of flour mixture. Stir until thoroughly incorporated.
  5. Add the chopped dates, blueberries, and chopped walnuts to the batter. Fold in gently into batter. Note: The batter will be very thick.
  6. Once the batter is completely mixed scoop into the prepared muffin pan and liners. Divide the batter evenly between the 12 and smooth flat. The batter will not spread or rise much during baking.
  7. Bake for 20 to 25 minutes or until an inserted knife comes out clean.
  8. Cool and enjoy! Muffins keep for about a week if stored in an airtight container and refrigerated. They also hold up well in the freezer.

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