Blueberry Muffins {oil & refined sugar free}

Tuesday, February 20, 2018

Working in an office means that biscuits and cakes are everywhere! But, as a lot of the cakes making their way around my office aren't vegan friendly, I usually have to make do with a cuppa. More often than not, a cuppa does the trick but, on those occasions when a sweet treat is more than necessary for making it through a day off work, it's handy to have some easy and delicious recipes on hand. These blueberry muffins are one of my favourite office treats because they're a super easy grab and go snack and, let's be real, who doesn't love blueberry muffins?! My muffin recipe is based around whole foods as well as being oil and refined sugar free so they're the ideal tea break treat to give your body some real fuel and satisfy all of your cakey cravings!

For these muffins you will need:
- 125g of oats (blended into flour)
- 125g self raising flour
- 2 tsp bicarbonate of soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 50g coconut sugar
- 2 flax eggs (2 tbsp flax and 6 tbsp water)
- 2 large ripe bananas
- 125ml almond mik
- 2 tablespoons soya yoghurt
- 2 tablespoons peanut butter
- 200g blueberries (fresh and frozen work)

Start by preheating your oven to 180 degrees Celsius and lining a muffin tray with muffin cases.

Sieve together your oat flour and self raising flour then combine with your spices, bicarbonate of soda and coconut sugar.

Prepare your flax egg and place to one side to thicken for around 10 minutes. While the flax egg thickens, mash your bananas until smooth then stir in your peanut butter and yoghurt. Combine the banana mixture with the almond milk.

Add your wet ingredients to the flour mixture and stir well to ensure there are no lumps. Once combined add your flax egg to the mixture and finally add your blueberries and stir well.

Now spoon your mixture into muffin cases, this mixture makes 12 muffins and you should spoon around 2 tablespoons of mixture into each case. Try to ensure you're getting a relatively equal amount of blueberries in each case. Once filled, place the muffins in the oven and bake for around 25 minutes, until well risen and golden brown.

If you can resist, let the muffins cool for a little while before eating, then pop the kettle on and enjoy a muffin (or two) with a hot cup of coffee.

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