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Lemon Blueberry Muesli Muffins

Lemon Blueberry Muesli Muffins

Ingredients

Makes 8 muffins

  • 150g whole meal self raising flour or gluten free self raising flour
  • 2tsp baking powder
  • 1tbsp ground flaxseed
  • Pinch of sea salt
  • 1tsp cinnamon
  • 100g gluten free muesli or gluten free porridge oats
  • 60g caster sugar, xylitol or coconut sugar
  • 3 eggs
  • 4tbsp olive oil
  • Zest of 1 lemon
  • 1tbsp lemon juice
  • 125ml milk or milk alternative
  • 100g frozen or fresh blueberries

A delicious reduced sugar muffin full of slow releasing carbohydrates, and seeds.  Perfect as a healthy option for breakfast but equally delicious as healthy snack.  Make these gluten-free by substituting the flour for gluten free flour. Fresh or frozen blueberries can be used in this recipe.

Calories per muffin 191kcal, Total Fat 11g of which saturates 1.8g, Carbohydrates 17g of which sugars 9g, Protein 5g

Preparation time:

10 minutes

Cooking time:

20 minutes

Directions:

  1. Preheat the oven to 180ºC, gas mark 4. Line a muffin tray with cases.
  2. Place the flour, baking powder, sea salt, cinnamon and muesli or oats in a large mixing bowl.
  3. Beat the eggs, oil, lemon juice and milk in a jug. Pour into the flour mixture and beat well to form a thick batter. Stir in the blueberries, gently.
  4. Spoon the mixture into greased muffin moulds. Bake for 20 minutes until golden brown and firm on top.
  5. Leave to cool in the tins before turning out and cooling on a rack.