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Peach and Blueberry Muffins

Everyone needs cake every now and then, so it’s best to make it with nutrient dense ingredients in place of Sugar and then enjoy guilt free! Sweet treats are an essential part of any meal plan because in today’s society they seem to represent comfort, reward and often accompany a coffee and social chat. So… let’s get half a dozen of these great little muffins baked up and stored ready for when you need then. Enjoy! (Source:
3 peaches
2 cups fresh blueberries
1 cup  almonds
2 cups almond flour (need to order from Amazon, could substitute with coconut flour)
1/2 cup oats
1/2 cup honey
1/2 cup coconut sugar (need or order from Amazon)
1/2 cup egg whites
2 eggs
1 tsp vanilla extract

Cooking Instructions

  1. 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.
  2. 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. Using a large spoon, drop the batter into the muffin tin, filling the muffin cups to the top.
  3. 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).
  4. Let muffins cool in fridge for 3-4 hours before serving. Store leftovers in fridge. Enjoy!

Source: This fabulous recipe is brought to you from the guys at Precision Nutrition and their Encyclopedia of Food

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