Friday, May 22, 2015

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!

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?