Today is muffin day! and you have my full permission to eat as many as you want. I am only saying that, as I am guilty of devouring one hot muffin just as they came out of the oven. I know….I have no control. I don’t know what it is about muffins, but for me they need to be HOT !!! and the best ones are straight from the oven. I just cannot resist them !!! I don’t even sit down to eat it, it is a matter of …tray out of oven, and my paw clutching one hot muffin from the tray….and need I say much more…..
So, anyway, I decided to post something a little different from my usual …. actually I was kind of feeling a little guilty, as I have not really baked in a while, and I was getting the impression that the hubby was starting to feel a bit deprived. (Yes, let’s blame it on the hubby :-)) Anyway, so I opted for these ‘healthier’ muffins. Note, the operative word ‘healthier’, so in my mind they are ‘healthier’ but still not 100% healthy. There still are a few things which raise my eyebrows…but hey…it is all about balance. 🙂
Healthier Blueberry and Seed Muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
2 jumbo-sized free-range eggs
45 grams apple sauce
45 grams vegetable oil/or butter, melted/or coconut oil, melted
1/2 cup lactose-free plain yoghurt
1 medium-sized banana
225 grams gluten-free plain all-purpose flour
3 teaspoons gluten-free baking powder
50 grams sugar
20 grams gluten-free oats
125 grams seeds (I did a mixture of 50 grams sunflower, 50 grams pumpkin, 25 grams combined sesame and poppy seeds)
125 grams blueberries (fresh or frozen)*
Preheat the oven to 180 degrees Celsius /350 degrees Fahrenheit.
Lightly whisk eggs with a fork.
If using butter, melt it. Whilst butter is melting, mash-up the banana.
In a large bowl, add the beaten eggs, applesauce, butter, yoghurt and banana. Mix well with a metal tablespoon.
In another bowl, combine all the dry ingredients together.
Add the wet ingredients to the dry ingredients and fold in nicely.
Lastly, fold in the blueberries until just combined.
Spoon dollops of mixture into the muffin tin.
Cook for approximately 20 minutes or until golden brown.
NB* If you are using frozen blueberries, allow the blueberries to defrost naturally overnight.
If you are not Gluten intolerant, I am sure these muffins will be equally as nice using another healthier flour option.