Recipe Method - Healthy Blueberries Breakfast Muffins

Were you lethargic on Monday morning when you reached your office? Was it Monday blues adding laziness to your day? The answer is definitely No! Here you can add difference in your breakfast style with a healthy blueberries muffins recipe.

Healthy Blueberries Breakfast Muffins

Let's rewind you got up late realized you are running out of time to join hustle bustle of office life.
Within minutes you get ready but you skip your breakfast to reach office or university on time.

Stop! Yes your skipping breakfast added much to your tiredness. Why not start new day with healthy breakfast!

This is a simple yet delicious breakfast that will give you an amazing morning boost. The  recipe is not-too-sugary and you can add sweetener according to your personal preferences. The ingredients involve are ground flax full of fibers and omega 3 (highly demanding these days) and bananas that helps in shredding of unwanted fats. This fiber rich breakfast takes only 15 minutes preparation time. And while you are getting ready put the muffins into microwave and let it do its work.

Here are the Ingredients and directions.

2 cups oat flour
1/4 cup ground flax
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
4 tablespoons coconut oil, melted
1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
1/2 cup apple sauce or 1/2 mashed banana
1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
1 1/2 cup fresh or frozen blueberries

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4 ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or zip lock bag for up to 4 days, and/or freeze.

You can also take this breakfast as your lunch or choose it as your snack after work. whatever you choose you will definitely getting energy while saving time in this fast pacing life. Make sure you share it with your colleagues or friends.

Happy Muffins!
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