Got a great heathy recipe! Struggling with breakfast? Need fuel to last until lunchtime? I baked these blueberry and mixed seed breakfast muffins and they were a treat! With no white flour and no sugar these are a low calorie and low fat option.
So much healthier than most recipes i have come across. They contain oats, seeds and blueberries - this will make sure that you have plenty of slow release energy for the whole day.
The only fat they contain comes from rapeseed oil which has a very low saturated fat content ( lower than olive oil!) Even better if you can get your kids to have them for Breakfast instead of cereals.
Do try these at home, if you get stuck message me!
Recipe and method:
2 eggs 150 ml of low fat natural yogurt (I personally prefer Total 0 as it has a high protein content) 50 ml of rapeseed oil 1 ripe banana (mashed) 4 tbsp of runny honey 1 tsp of vanilla extract or 1/2 tsp of vanilla paste 200 g of wholemeal flour 50 g of rolled or porridge oats 1 1/2 tsp of baking powder 1 tsp of bicarbonate of soda 1 1/2 cinnamon (optional) 3 tbsp of mixed seeds (I used pumpkin, sesame and flaxseeds) 50 grams of small blueberries (big ones sink to the bottom)
1. Preheat the oven to 180C. Line a 12- hole muffin tray with 12 large muffin cases.
2. Mix all the wet ingredients together in a large bowl. Mix all the dry ingredients together in a separate. Now, mix the wet ingredients with the dry ones until mixture forms an even batter. Don't over mix as this will make the muffins heavy.
3. Scoop the batter evenly into the cases and sprinkle little bit of oats and mixed seeds on the top. Bake in the over for 1/2 hour and check with a stick that they are done in the middle
4. Let muffins cool for couple of hours... And enjoy!