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. Fresh or frozen blueberries can be used in this recipe. You can also substitute the blueberries for other berries if wished.
Makes 8 Muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Storage – Keep these in an airtight container for 2 days or refrigerate for longer.
You can also freeze these for up to 1 month.
Slow releasing carbohydrates, low in sugar and packed with antioxidants these are the perfect grab and go breakfast option. Ideal as well for packed lunches.
To stop the blueberries from sinking in the muffin add them at the last minute before baking and toss in a little flour before adding to the batter.
150g 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
Calories per muffin 191kcal, Total Fat 11g of which saturates 1.8g, Carbohydrates 17g of which sugars 9g, Protein 5g
