These delicious Blueberry breakfast muffins can really be eaten anytime of the day and are super easy to make.
I discovered this recipe from @solcleanse who offer home delivered healthy, whole food, nutritious and organic produce and amazing juices and juice cleanses. solcleanse.com.
These Blueberry Breakfast Muffins were designed with a Sunday baking session in mind to set you up for the week ahead knowing you have these nutritional balanced goodies ready for breakfast or a whole food snack throughout the day. These muffins are full of fluff on the inside with a crunchy nutty topping and the best part is that they are adaptable to your pantry supplies on hand. Swap in your milk, oil, yoghurt and berries of choice to make a version that works for you!
I tried them out and loved them for not only a yummy warm Blueberry muffin but because they are full of fibre and nutritious goodness. I topped them off with extra maple syrup and added some fresh figs I had on hand. You cant go too wrong really.
Makes 6 large muffins or 12 smaller muffins
1 mashed banana 2 eggs 3 tablespoons honey or maple syrup ⅓ cup olive or coconut oil ⅓ cup of your milk of choice ⅓ natural greek or coconut yoghourt
Dry ingredients 1 cup almond meal ½ cup buckwheat flour 1 tablespoon baking powder ½ teaspoon bicarb 1 teaspoon cinnamon & 1/2 teaspoon ginger powder. Pinch of salt 1 cup of frozen blueberries
Crunchy topping ½ cup of walnuts 2 tablespoons shredded coconut 1 tablespoon coconut sugar
Preheat the oven to 180 degrees celsius.
Mash the banana with a fork until it's creamy. Add the remaining wet ingredients into the mashed banana and whisk together with a fork or hand whisk.
Combine all the dry ingredients into a separate bowl and mix through the frozen blueberries, coating them in the dry mix helps them from sinking to the bottom of the muffins.
Make a well in the middle of the dry mix and add in the wet mix, folding them together until they are well combined.
Using a 6 space larger muffin tin evenly divide the mix.
Mix together crunchy topping ingredients and divide between the muffins.
Bake for 25-30 minutes until a skewer or knife inserted in the middle comes out clean.
Enjoy warm fresh out of the oven or leave to cool and store in an airtight container for up to 4 days.