Whoever discovered muffins deserves a lot of credit. Although they are commonly associated with being a naughty treat, we’ve made ours as guilt-free as possible!
One thing I found when baking these, was that adding too many oats and seeds made them take longer to cook, so don’t go too wild when adding them in. Another alternative would be to use ground flaxseeds instead of ordinary seeds, for a finer and lighter bake.
Looking for something a bit more savoury?
- 280 grams of whole wheat flour
- 250 grams of rolled oats
- 100 grams of light brown sugar
- 80 grams of ground flaxseed or mixed seeds
- 3 teaspoons of baking soda
- 1 teaspoon of baking powder
- 4 teaspoons ground cinnamon
- 2 large eggs
- 1 cup of olive oil
- 2 cups of buttermilk
- 2 cups of blueberries
Heat the oven to 180 °C/Gas mark 4 and line muffin pans (you can use a standard baking tray but they won’t form the traditional muffin shape this way) with muffin cases.
In a mixing bowl, stir together the flour, oats, brown sugar, seeds, baking soda, baking powder and cinnamon.
Add the eggs, oil, buttermilk and 3/4 of a cup of water and mix until everything is combined. Then fold in the blueberries.
Transfer the batter into the muffins cases and bake the muffins for 30 minutes, or until a knife is inserted into the centre and comes out clean.
The healthy bit:
Blueberries are the super berry of all berries. Research shows that they contain one of the highest antioxidant capacities among all fruits, vegetables and spices.
Oats are high in fibre, help to remove cholesterol from the digestive system and provide a fuller feeling for longer.
Flaxseed are full of fiber and omega 3 essential fatty acids which help to improve hearth health.
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