Chia, Blueberry and banana breakfast muffins

Light and Oh so satisfying, these breakfast muffins are something of a favourite!

Sweet treats that don’t leave you feeling full or bloated.

​A whole lot of yum.

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Makes 10-12


What you Need:

• 200g almond meal 
• 75g wholegrain oats (or gluten free oats for gluten free option)
• 2 tbsp chia seeds
• 2 tsp baking powder 
• 1/2 tsp ground cinnamon, plus extra for sprinkling (optional)
• 1/2 tsp grond ginger
• a pinch of sea salt
• 3 eggs, lightly beaten
• 3 tbsp olive oil
• 90g medjool date, pitted and roughly chopped 
• 2 ripe bananas, mashed wit a fork
• 2 tbsp natural unsweetened yoghurt or coconut yoghurt
• 75g blueberries, fresh or frozen
• 2 tbsp or raw honey or maple syrup 

What to Do:

1. Preheat the oven to 180 degrees celcius. Line 10 standard muffin tine holes with baking paper or paper cases
2. In a large bowl, combine the almond meal, oats, chia seeds, baking powder, cinnamon, ginger and sea salt.
3. Whisk together the eggs. olive oil, dates, bananas and yoghurt in a large jug. Add to the dry ingredients and mix well, then fold through the blueberries. 
4. Divide the mixture evenly amongst the muffin holes.
5. Bake for 30-35 minutes or until the muffins are golden brown. Remove from the oven and cool slightly in the tin. These can be served warm or at room temperature. 
6. Drizzle honey or maple syrup just before serving and finish with a sprinkle of cinnamon, if desired. 

adapted from JShealth 


Enjoy!