Kiddipedia
These muffins are fibre rich, nutrient dense and they also taste delicious. They can be enjoyed as a breakfast on the go with a dollop of nut butter or ricotta.
Dry ingredients
1 ½ cups almond meal
1 cup buckwheat flour
2 tbsp chia seeds,
plus extra to top
2 tsp baking powder
1 tsp cinnamon
1 tsp sea salt
To serve
3 egg
½ cup Greek yoghurt
¼ cup maple syrup
1 tsp vanilla extract
2 cups fresh blueberries
Method
Preheat the oven to 180°C. Line a 12-cup muffin tray with 6 paper muffin cups.
Combine all of the dry ingredients in a large mixing bowl.
In a separate bowl, whisk the eggs. Add in the Greek yoghurt, maple syrup and vanilla. Whisk until incorporated.
Make a well in the dry ingredients and pour the wet ingredients in.
Stir to combine.
Spoon ⅓ of the batter into the muffin cups. Sprinkle ⅓ of the blueberries on top, gently pressing them into the batter. Repeat this process with the remaining batter and blueberries. Top the muffins with a sprinkle of chia seeds.
Bake in the oven for 30-35 minutes or until the muffins are cooked through.
Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze them for up to 1 month. Defrost and warm before eating.
Notes
For a plant-based alternative:
Replace the eggs with 3 chia or flaxseed eggs.
For a dairy-free alternative:
Replace the Greek yoghurt with coconut yoghu
