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.
We know we shouldn’t do it, but sometimes there’s truthfully no time in the morning for breakfast. But if you have a batch of these babies on hand, there are no more excuses for skipping the most important meal of the day.
They’re fibre-rich, delicious and good for the gut, with easy vegan alternatives to swap in if that’s your preference.
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Blueberry and chia muffins
Makes: 6 large, or 10 small
Prep time: 15 mins
Cook time: 30-35 mins
1 ½ cup almond meal
1 cup buckwheat flour
2 tbsp chia seeds, plus extra to top
2 tsp baking powder
1 tsp cinnamon
1 tsp sea salt
½ cup Greek yoghurt
¼ cup maple syrup
1 tsp vanilla extract
2 cup blueberries, fresh or frozen
1. Preheat the oven to 180°C or 350°F. Line a 12-cup muffin tray with 6 paper muffin cups.
2. Combine all of the dry ingredients in a large mixing bowl.
3. In a separate bowl, whisk the eggs. Add in the Greek yoghurt, maple syrup and vanilla. Whisk until incorporated.
4. Make a well in the dry ingredients and pour the wet ingredients in. Stir to combine.
5. Spoon ⅓ of the batter into the muffin cups. Sprinkle ⅓ of the blueberries on top, gently pressing them into the batter. Repeat this process with the remaining batter and blueberries. Top the muffins with a sprinkle of chia seeds.
6. 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 three days. Alternatively, wrap each muffin individually and freeze them for up to 1 month. Defrost and warm before eating.
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.