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)
- 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 ⅓ of the batter into the muffin cups. Sprinkle ⅓ 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.
Perfect activity for kids to get involved in during the school holidays.