You should try these healthier muffins to pep up your Saturday’s or your take-away weekday breakfast. Oven time is only 20 minutes, so if you desire these warm, make them in the morning.
Muffins are made of wheat, buckwheat and rye flour, so they have more fibres and proteins to keep you going compared to muffins which are made only of wheat. They have no added sugar; sweetness comes from ripe bananas and honey, while blueberries cheer up the taste!
Ingredients (12 pieces):
0,5 dl natural yoghurt
1 dl coconut milk
0,5 dl coconut oil, melted
3 table spoons honey
2 small ripe bananas, mushed (chunks are OK)
80 grams wheat flour
80 grams buckwheat flour
40 grams rye flour
40 grams chopped nuts (almonds, cashews, peanuts)
2 table spoons sunflower seeds
1,5 tea spoon baking powder
1 tea spoon grounded cinnamon
100 grams frozen blueberries
1. Sett the oven into 190 celcius (fan) or 210 celcius if you are not using fan.
2. Mix together in a bowl eggs, natural yoghurt, coconut milk, melted coconut oil, honey and bananas.
3. Take another bowl and mix together all remaining ingredients (flours, nuts, seeds, baking powder and cinnamon) except blueberries.
4. Pour dry ingredients into wet ingredients and stir just to combine. If you over-mix, the muffins will be too dense.
5. Add frozen blueberries and mix lightly.
6. Divide the dough into 12 muffin cases and bake in the oven about 20 minutes until they are risen, golden and stick pushed into the middle comes easily out without dough.