Blueberry, flax and oat muffins
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Order nowMuffins!! Most kids’ eyes light up when they see a tray of freshly baked muffins, am I right? And the great thing about them is the flavour combinations are endless and it’s so easy to fill them with so much good stuff to satisfy their tummies. I always try to add extra fibre and protein. These muffins have hemp seeds and yoghurt for the protein component and flax is a great source of fibre. Feel free to use any berries for this recipe.
Blueberry, flax and oat muffins
- 1 1/2 cups oats
- 1/2 cup flax meal
- 3 tbsp hemp seeds
- 1.5 tsp baking powder- aluminium free
- 1/2 cup greek yoghurt
- 2 ripe bananas (200 grams) mashed
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 2 eggs whisked
- 1 cup blueberries
Preheat your oven to 170 degrees celsius.
Combine oats, flax meal and hemp seeds in a food processor or blender and blend. You want the mixture to be like a nut meal consistency.
In a large bowl combine the yoghurt, mashed bananas, maple syrup and olive oil and stir well to combine.
Add the whisked eggs and gently fold them through.
Add the baking powder to the dry ingredients and then add the dry ingredients to the bowl and fold them through very gently. Lastly, add the blueberries and continue to fold gently.
Line or grease a 12 cup muffin tray and spoon in the muffin mixture to make 12 muffins.
Bake for 15 minutes.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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Chloe Dutton says:
Hello! I baked these at 150 fan forced for 20 mins and the consistency is a bit sticky. Followed the recipe to a tee! Not sure if they’re supposed to be like this? Should I bake them for longer?
Lauren Dinale says:
I baked at 180 degrees. Sounds like they needed to be cooked for longer.
Elena Eyvaz says:
Delicious. Turned out perfect. 13 month old loves it!
Ariane Shaver says:
Love how quickly these come together for a morning power muffin!