About the Recipe
These little blueberry muffins are perfect for a picnic or a sweet snack with a cuppa! You could swap out the blueberries for any berries you have in your fridge or freezer. Maybe add that old-looking banana to the mix too! This will help to reduce any food waste.
These muffins are full of fibre, helping to keep you fuller for longer and feeding those good bacteria in your gut, which contribute to a range of health benefits! Eat them with a dollop of yogurt and a sprinkle of chia seeds to pack in even more fibre!
Feel free to use this recipe as a base, share it with your friends and family and more importantly, really experiment and make it your own. Use what you have available to you, flavoured yogurts, different berries, even peaches. Please let us know what you think of this recipe and any hints or tips for others.
Rachael
The Devon Nutrition Clinic.
Ingredients
DRY INGREDIENTS
250g wholemeal flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teapsoon bicarbonate of soda
pinch of fine salt
WET INGREDIENTS
100ml olive oil or extra virgin olive oil
100ml honey or maple syrup
2 teaspoons vanilla
140ml yogurt
2 eggs
FRUIT
125g blueberries (fresh or frozen) dusted in flour
Preparation
Step 1
Heat oven to 200 degrees fan and prepare a 12 hole cake tin.
Step 2
Combine the dry ingredients in a large bowl and the wet ingredients in a seperate bowl or jug.
Step 3
Add the wet ingredients to the dry ingredients and stir slowly until just combined with a wooden spoon. At this point add the fruit. Be careful not to overmix at this stage. If the mix is very thick add a dash of milk.
Step 4
Share the mix to the prepared 12 hole cake tin. You could add a sprinkle of granulated sure to the top at this stage. Place in the oven and bake for 15-20 minutes, checking at 15 minutes.