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Breakfast or Dessert?

What is it about breakfast in the United States that normalizes sugary cereal, pancakes, donuts, and muffins as suitable breakfast food when in reality it's usually junk? Don't get us wrong, we love a good donut and muffin, but it's incredibly important to pay attention to ingredients - especially when it's the first thing you're putting in your body each day.

At LivBar we do believe the occasional sweet treat for breakfast is not a bad idea - after all, life IS all about balance. That is why we wanted to recreate a classic with wholesome ingredients that trump any store bought versions. To top it off, July 11th is National Blueberry Muffin Day - um yes please!

We love our blueberry recipes because blueberries are one of the ultimate superfoods. They're full of flavor and packed with many antioxidants that help fight and prevent against certain disease and cancer. They're low glycemic, low calorie, and frankly just one of our favorites. You can read more about why blueberries are one of our favorite superfoods here. (Obviously, since we use them in one of our LivBars.)

These muffins are refined sugar free, gluten free, and can be made vegan if desired. They're moist, perfectly sweet, and finished with a streusel topping that is the true cherry on top. Enjoy with a nice cup of black coffee for the ultimate sweet treat breakfast! If you're a fan of our other blueberry recipes you are sure to love this one!

Gluten Free Blueberry Banana Muffins

Muffins

  • 3 ripe bananas
  • 2 eggs - can sub flax egg
  • 1 ¾ cup Pamela’s Gluten Free Baking Mix
  • 1.5 cups frozen or fresh blueberries
  • ½ cup coconut sugar
  • ¼ cup coconut oil - melted and cooled
  • 1 tsp vanilla 
  • ½ tsp salt

Streusel Topping

Directions

  1. Preheat your oven to 350 degrees. 
  2. In a medium sized bowl mash your bananas until there are next to no clumps. 
  3. Whisk in your egg, coconut sugar, and coconut oil until well combined.
  4. Stir in the vanilla and salt. 
  5. Add in your baking mix until well incorporated. Don’t over mix.
  6. Gently fold in the blueberries.
  7. To make the streusel topping, crumble up the LivBar into a small bowl. Mix in your gluten free flour, coconut sugar, and salt. 
  8. Mix in your coconut oil with a fork and break it up until you get a crumbly mixture. 
  9. Line a muffin tin with muffin liners and fill each muffin liner about ¾ way full with the muffin batter.
  10. After each muffin liner is filled, evenly crumble the streusel topping on each muffin.
  11. Bake for about 20 minutes until a toothpick comes out clean.