Every week I post a sweet or savoury, healthy recipe.
Vegetarian | Gluten-Free | Grain-Free | Dairy-Free | Refined Sugar-Free
I've talked on the blog before about how I've never really cared for muffins. I could easily walk right past them in any coffee shop and not feel a single craving. This was until I discovered that muffins can be an amazingly quick and nutritious breakfast and snack option! As a non-morning person, I'm a huge fan of meals that you can grab, go and eat with your hands! As someone who's constantly traveling to the next client or studio, I really appreciate a yummy snack that can travel!
These healthy muffins will give you some nutrients AND sweetness. Just be careful, you may end up eating all of them at once!
First pre-heat oven to 160C Fan (350F.) Next, combine all wet ingredients in a food processor and blend well. Follow by adding in your dry ingredients (except for the lemon zest, blueberries and poppyseed.) The best way to add the dry ingredients is to combine them first in a small bowl, lightly stir then add this dry mixture slowly to the wet one with the food processor turned on (so that it blends better.)
Once you remove from the blender, stir in your blueberries, lemon zest and poppyseed with a spoon. Then spoon the batter into a cupcake tin with cupcake liners. You can also just grease the tin but the liners make it so much easier to clean everything up.
Pop the muffins into the oven and cook for 15 minutes. After 15 minutes, check to see if a fork or toothpick can come out cleanly from the center. If it does, you can go ahead and remove the muffins. When finished, leave the muffins to cool for a few minutes and then enjoy!
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