Apple, Ginger & Blueberry Breakfast Muffins With Buckwheat
These rustic, vegan muffins are an ideal grab 'n' go breakfast, full of nutrient-dense ingredients to keep your blood sugar balanced all morning. The humble apple has to be one my favourite ingredients to use all year round. Combined with a generous dose of ginger and a refreshing burst of blueberries, it is full of flavour and texture to get those tase buds very excited. I have also included chia, flax, pumpkin & hemp seeds to up the healthy fat, protein and fibre content, but these ingredients are all optional depending on what you have at home.
10-12
Ingredients
Dry:
½ cup rolled oats, blended into a flour (use GF if necessary)
1 cup buckwheat flour
½ cup almonds
2 tbsp pumpkin seeds
1 tbsp hemp seeds
2 tbsp pumpkin seeds
2 tbsp ground flax
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
½ tbsp ground cardamom
Wet:
3 tbsp chia seeds + ¼ cup water
¼ cup maple syrup
2 tbsp coconut oil, melted
½ cup oat/almond milk
1 tsp vanilla extract
2 apples, grated
2 inch ginger root, grated
1 cup blueberries
Method
1. Start by combining the chia seeds and water in a bowl and set aside for ~15 mins. Preheat the oven to 180 fan and grease a 12-hole muffin tin with coconut oil (or use muffin cases).
2. Blend the oats, almonds, pumpkin & hemp seeds to form a flour. Add this to a bowl with the rest of the dry ingredients and mix well.
3. In separate bowl, mix the chia seed egg, coconut oil, maple syrup, milk and vanilla extract. Add this to the dry mixture and fold everything until fully combined. Mix through the grated apple, ginger, and blueberries.
4. Spoon the mixture into a muffin tin and sprinkle with extra cinnamon on top or your favourite nuts/seeds/oats.
5. Bake for 20-25 mins until golden and spongy to touch! Remove and leave to cool for 5 mins before turning out on a wire rack.
