Blueberry & oat breakfast muffins
- 1 1/2 cups wholemeal flour
- 1 tsp baking powder
- 1/2 cup palm sugar plus extra for topping
- 1 tbsp flaxseed
- 1 tbsp chia seeds
- 1 cup porridge oats, plus extra for topping
- 2 medium bananas (the riper the better)
- 1 cup buttermilk
- 1/3 cup applesauce
- 1 tsp vanilla paste or extract
- 2 eggs
- Punnet of blueberries (approx 1 cup)
- Pre-heat oven to 170 C
Spray with baking release spray a 12-hole muffin tin (or full with paper muffin cases)
In a blender, blend the bananas, buttermilk, vanilla, applesauce and eggs and set aside.
Tip the flour, oats, palm sugar, flaxseed and chia seeds and baking powder into a large bowl.
Make a well in the centre of the dry ingredients. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. Do not over mix.
Tip in the blueberries and give it just one more stir.
Divide the mix between the muffin cases (they will be quite full)
Sprinkle the tops with the final tbsp of the oats and the some palm sugar.
Bake for 20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.