Some recipes need a little work after the test batch or dish, a tweak here and there, while some of them are a complete disaster and need rethinking, But some, the odd one, are just perfect the first time. And these muffins were just that. No amendments, no changes, no improvements from the my recipe testing batch.
I used a mashed banana in the recipe, which is always my go-to sweetener when baking, it makes my cakes and bakes fluffier and softer inside, as well as adding natural sweetness, keeping them more wholesome. I love bananas. Couldn't live without them.
Look at all the blueberry goodness inside...
I fell in love with these muffins after the first bite. They were soft, spongy and gooey inside and bursting with blueberry juice.
Sometimes when you buy a muffin, there are about two or three bites of blueberry and the rest is a dry unappealing cake. That was not the case with these muffins. Blueberry muffins should be brimming with the little berries. Every bite was filled was blast of bleub, some more than others, leaving you waiting for the next big blueberry burst, and in some bites there were still a few whole blueberries, which were squidgy and oozy.
They were perfect as breakfast, a snack at work to keep me going in the afternoon or as little treat after dinner.
Blueberry chia seed muffins
Prep Time: 10 mins
Cook Time: 25 - 30 mins
Keywords: bake dessert snack breakfast sugar-free vegan vegetarian blueberries chia seeds muffin
- 1 cup (150g) fresh blueberries
- 1 1/2 cups oats
- 1 tbsp chia seeds + 4 tbsp water
- 2 tsps ground cinnamon
- 1/4 cup (60ml) coconut oil (raw organic)
- 2 tsps baking powder
- 2 tsps stevia
- 1 ripe medium - large banana
- 1 1/4 cups (310ml) unsweetened almond milk
- Preheat the oven to 180°C/350F.
- Mix the chia seeds and 4 tbsps water in a small bowl or dish and leave aside for about 5 minutes until it be becomes gummy.
- While the chia seeds and water are getting thicker, ground the oats in a blender until they turn into a flour-like consistency. Pour the oat flour into a bowl and mix in the baking powder, stevia and cinnamon.
- Pour in the unsweetened almond milk, coconut oil and add the chia seeds which should now be gummy. Mix all the wet and dry ingredients together thoroughly.
- Mash the banana and mix it into the bowl.
- Fold in the blueberries.
- Lightly grease a six holed muffin tin. Spoon in the mixture evenly and place in the oven for about 25 to 30 minutes, checking after 20 to make sure they don't burn.
- Take them out of the oven, place the muffin tray on a wire cooling rack and let the muffins cool a bit before taking them out, so you don't burn yourself on hot oozing blueberry juice. Once the muffins have cooled for about 10 - 15 minutes, pop them out of the muffin tin and place on the wire rack to cool fully.
- Store in the fridge. The should last for about 5 to 7 days.
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Have you used chia seeds in baking?