2 cups fresh blueberries
1 cup slivered almonds
2 cups almond meal
1/2 cup oats
1/2 cup honey
1/2 cup coconut sugar
1/2 cup egg whites
1 tsp vanilla extract
Begin by washing and dicing the peaches. Do not remove the peach skin. Once diced into small pieces, put the peaches into a large mixing bowl. Add all remaining ingredients to the mixing bowl and stir until well combined.
Lightly grease a jumbo muffin pan (i.e. a muffin pan that makes 6 large muffins as opposed to 12 small muffins) with coconut oil or cooking spray. Using a large spoon, drop the batter into the muffin tin, filling the muffin cups to the top.
Bake in preheated 350°F oven for 35-40 minutes or until the top of the muffins are lightly browned (note that you can also make these in a regular muffin pan but the cooking time will decrease if you do so).
Let muffins cool in fridge for 3-4 hours before serving.
Store leftovers in fridge.
Learn what GR8 LIFE CEO with Precision Nutrition can do for you…