OATS & BLUEBERRY BREAKFAST MUFFINS
We are constantly looking for healthy yet yummy recipes, and the easier they are the better! I (Sara) recently found my self struggling a bit with my breakfast routine. I love porridge, but I get very sick of it after having it for breakfast for a couple of days in a row. Therefor I need a little porridge-break every now and then, to change it up. I just cant help it but I'm always rushing in the mornings, and I rarely have enough time to make a proper breakfast (it's bad, i know). But as we know, breakfast is the most important meal of the day, and a nutritious breakfast is what we need to start of our day in a good way. What we have for breakfast actually has quite a big impact on how we feel for the rest of the whole day! So what is my solution? I plan ahead and pre-cook my morning meal! I quite often make my self overnight oats or a chia pudding, or I bake a bunch of breakfast muffins which I freeze down and can then later easily (and very quickly) defrost in the morning! So I found a great blueberry recipe, and as usual I decided to change it around a bit to better suit my taste. I therefor thought I'd share with you the recipe I ended up with, just scroll down and you will find it :)
makes aprox. 15 muffins
This is what you need:
3 cups of rolled oats
2 teaspoons baking powder
4 table spoons chia seeds
2 table spoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons cardamom
2 teaspoons vanilla extract
3 cups of hazelnut milk
2 tablespoons agave syrup (add some more if you like them sweeter)
Lots of yummy fresh blueberries (about 2 cups)
what you do
Start by putting your oven on ˚C and grease a muffin tin.
Mixed together all of the ingredients in a blender, leaving out only the blueberries and 1 cup of the oats as this will be added later.
Give the mixture a quick blend in with the blender, and then fold in the rest of the oats after. Divide the mixture into the muffin tray with (but make sure to not fill them completely to the top). Then squeeze as many blueberries you can into each muffin. The more you can fit the better, as the blueberries is what will make the muffins moist, sweet and tasty!
Cook the muffins for approximately 12 minutes.
Make sure you eat at least one of them fresh out of the oven before freezing them down, as this is when they taste their very best! For the ones you dont eat straight away, make sure they have cooled down before putting them in the freezer.
We hope you enjoy the recipe, and please let us know if you've given them a try! Maybe try and add some other topping or spices that you like to make them even tastier - what ever you do, we would love to hear from you! :) Tag us in a photo of the muffins on Instagram or make comments here under this post!
Good luck xx