Blueberry Pumpkin Muffin Breakfast Bars

Blueberry Pumpkin Muffin Breakfast Bars is a morn meal that serves 6. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 394 calories, 7g of protein, and 24g of fat per serving. For $2.14 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. A mixture of lemon juice, coconut flour, blueberries, and a handful of other ingredients are all it takes to make this recipe so delicious. 2027 people have tried and liked this recipe. It is brought to you by Pale Omg. With a spoonacular score of 53%, this dish is solid. blueberry muffin breakfast smoothie, blueberry muffin breakfast bake, and Blueberry Muffin Breakfast Cookies are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.Pour dry ingredients into wet ingredients and mix well.Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.Pour the muffin batter into the parchment lined baking sheet and spread out evenly.Place in oven and baking for 30-35 minutes until cooked through.While the crust bakes, place a small saucepan over medium heat and add blueberries.Add honey, coconut cream concentrate, lemon juice, and lemon zest. Mix well.Once the blueberries begin to burst, remove from heat and add coconut flour. Mix until completely combined. Let sit for about 5 minutes to thicken up.When the crust is done cooking, pour the blueberry mixture on top.In a bowl, add nuts, coconut, sesame seeds, honey, cinnamon and salt and mix together and mix.Add clumps of the nuts to the top of the blueberry mixture.Add to oven and bake for 15 minutes.Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.Store in fridge.

 

Step by step:

1. Preheat oven to 350 degrees.

2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.

3. Pour dry ingredients into wet ingredients and mix well.Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.

4. Pour the muffin batter into the parchment lined baking sheet and spread out evenly.

5. Place in oven and baking for 30-35 minutes until cooked through.While the crust bakes, place a small saucepan over medium heat and add blueberries.

6. Add honey, coconut cream concentrate, lemon juice, and lemon zest.

7. Mix well.Once the blueberries begin to burst, remove from heat and add coconut flour.

8. Mix until completely combined.

9. Let sit for about 5 minutes to thicken up.When the crust is done cooking, pour the blueberry mixture on top.In a bowl, add nuts, coconut, sesame seeds, honey, cinnamon and salt and mix together and mix.

10. Add clumps of the nuts to the top of the blueberry mixture.

11. Add to oven and bake for 15 minutes.

12. Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.Store in fridge.

Nutrition Information:

covered percent of daily need