Peach Blueberry Muffins

3 peaches
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
2 eggs
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.

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