These muffins are fibre rich, nutrient dense and they also taste delicious. They can be enjoyed as a breakfast on the go with a dollop of nut butter or ricotta. Recipe @JSHealth
Ingredients (serves 6)
- 1.5 cups Almond meal
- 1 cup Buckwheat flour
- 2 tbsp Chia seeds
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Sea salt
- 2 cups Fresh Australian blueberries (to serve)
- 3 Eggs (to serve)
- 1/2 cup Greek yoghurt (to serve)
- 1/4 cup Maple syrup (to serve)
- 1 tsp Vanilla extract (to serve)
Method
- Preheat the oven to 180°C. Line a 12-cup muffin tray with 6 paper muffin cups.
- Combine all of the dry ingredients in a large mixing bowl.
- In a separate bowl, whisk the eggs. Add in the Greek yoghurt, maple syrup and vanilla. Whisk until incorporated.
- Make a well in the dry ingredients and pour the wet ingredients in. Stir to combine.
- Spoon â…“ of the batter into the muffin cups. Sprinkle â…“ of the Australian blueberries on top, gently pressing them into the batter. Repeat this process with the remaining batter and Australian blueberries. Top the muffins with a sprinkle of chia seeds.
- Bake in the oven for 30-35 minutes or until the muffins are cooked through.
- Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze them for up to 1 month. Defrost and warm before eating.
- Notes For a plant-based alternative: Replace the eggs with 3 chia or flaxseed eggs. For a dairy-free alternative: Replace the Greek yoghurt with coconut yoghurt.
Notes
Perfect activity for kids to get involved in during the school holidays.
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