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Blueberry Breakfast Muffins (GF,Veg)

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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 can’t go too wrong really.

Blueberry Breakfast Muffins (GF,Veg)

45 minutes
Makes 6 large muffins or 12 smaller muffins
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Ingredients
  

Wet ingredients

  • 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

Instructions
 

  • 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.