Sweet Blueberry Breakfast Muffins

Hello happy people!

Today I have a recipe for you who like something sweet in the morning. These muffins are so freaking delicious and you can freeze them, so breakfast in no- time.

Breakfast Muffin 1

What you need

  • 75 grams whole wheat flour
  • 125 grams plain flour
  • 200 grams of rolled oats
  • 35 grams of cane sugar& stevia
  • 3 tablespoons of chia seeds
  • 1 teaspoon of cinnamon
  • 3 teaspoons of baking powder
  • 1 pinch of salt
  • 2 bananas
  • 2 eggs, separated
  • 250 mL milk
  • 3 tablespoons of sunflower oil
  • 150 grams of blueberries

How to make it (12 big muffins)

  1. Preheat your oven to 200 degrees celcius. I have the slight feeling my oven is a bit broken, so keep an eye to check whether it isn’t too hot!
  2. Mix your dry ingredients: both flours, oats, sugar, chia seeds, baking powder and salt.
  3. Mash your bananas until smooth and add the egg yolks, milk and oil. Mix it really well.
  4. Time to combine! Carefully stir your wet ingredients into you dry ingredients to make a batter. It will be quite wet, so don’t be worried 😉
  5. Whisk your egg whites until they form stiff peaks and fold them into your batter together with the blueberries.
  6. Divide the batter evenly over the muffin tins and bake for 25- 35 minutes. If you insert a skewer it should come out clean.
  7. Try to resist the temptation to immediately eat one, because the blueberry juice will be super hot! Let them cool a bit and enjoy!

Breakfast Muffins 2These muffins ate definitely a new breakfast favorite. They keep in an airtight container up to 3 days and they freeze well. Just get them out the night before and breakfast is served as you wake up!

 Do you like having muffins for breakfast?




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