Every so often you need a good snack in between breakfast, and while bliss bites are fantastic, it's always good to mix it up. 

I've been wanting to experiment more with paleo and veggie baking and I thought what better way than to make a muffin. 

Filled with protein almond butter and delicious blueberries, these are a great snack, breakfast bite, or a good pre or post workout snack.

These are a fab addition to your weekly meal prep, enjoy!

xx Banana

Servings: 12 muffins


  • 2 cups rices cauliflower
  • 2 eggs
  • 2 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1/2 cup almond butter
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 c almond flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 3/4 cup almond milk
  • 1/2 tablespoon apple cider vinegar 
  • 1 teaspoon cinammon
  • 1 cup fresh blueberries


  1. Preheat your oven to 350 degrees and line + grease a muffin tin.
  2. Combine all the ingredients except the blueberries in your blender.
  3. Blend until smooth.
  4. Pour the batter into a bowl and fold in the blueberries, reserving a few to place on top. 
  5. Fill the muffin tin about 3/4 of the way full. (Optional: add a sprinkle of coconut sugar to the top of each muffin for a little extra crunch.)
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the muffins full cool in the tin.
  8. Enjoy!