Blueberry Breakfast Muffins

These are a delicious, sugar fee, oil-free, yet moist muffin. They are easy to make and we often prepare them the day before if we will be staying somewhere overnight and want a quick and easy breakfast. My husband always said he didn't like blueberry muffins..... now he LOVES them!

BLUEBERRY BREAKFAST MUFFINS

To make 4 jumbo muffins you'll need:

1 cup oats

1 cup wholemeal spelt flour

2 teaspoons baking powder

1/4 cup ground flax seeds

1 cup dates (soaked in boiling water)

1 cup blueberries (fresh or frozen)

1 teaspoon vanilla essence

1 teaspoon cinnamon

1 cup motherless milk of choice

Optional extras:

2 Tablespoons chocolate chips

small handful of walnuts

In a large mixing bowl combine the oats, flour, baking powder, flax seeds and cinnamon. 

Place the drained dates, milk, and vanilla in a blender and blend til smooth.

Pour the wet ingredients into the dry ingredients. Stir til combined. Add the blueberries and fold through the batter gently.

Pour into a lined or lightly sprayed jumbo muffin tin.

Top with crumbled walnuts if desired.

Place in a preheated 180C oven for 25-30 muffins until cooked through.

 

ENJOY! :-)

Question of the day:
What's your favourite muffin flavour?