Healthy Blueberry Muffins

These healthy blueberry muffins make a great breakfast on-the-go option for busy mornings, a handy portable snack or lighter post meal dessert. They're made using better-for-you ingredients, but still taste delicious!

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Prep Time 10

Cook Time 15

Course Breakfast, Dessert, Snack

Servings

Calories 181 kcal

Ingredients

200g fat-free Greek yoghurt
50g peanut butter
5 tbsp maple syrup
2 tbsp milk of choice
2 tbsp lemon juice
2 medium eggs
150g oat flour*
50g ground almonds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
160g blueberries frozen or fresh
Zest of 1 lemon

Instructions

Preheat oven to 180C/160C fan/340F.
In a large bowl, mix together the yogurt, peanut butter, maple syrup, eggs, milk and lemon juice.
Add the oat flour, ground almonds, baking powder, baking soda and a pinch of salt. Mix until you have a smooth batter.
Fold in the blueberries and lemon zest, then divide between 10 muffin cases. Bake for 20 minutes, then leave to cool completely on a cooling rack.

Notes

* Make sure to use gluten-free oats if you need the recipe to be gluten-free.

* I make my own oat flour by blending oats into a fine flour in a high-speed blender.

Nutrition

Calories: 181kcalCarbohydrates: 23gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 282mgPotassium: 79mgFiber: 2gSugar: 10g

Keyword breakfast, easy snack, gluten-free, greek yoghurt, healthy baking, healthy dessert, healthy snack

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