Berry nut chia muffins
(at time of publication)
- ½ cup wholemeal flour
- 1 cup flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup rolled oatsoatmeal uncookedX, plus extra
- 2 tablespoons rolled oatsoatmeal uncookedX, for topping
- 2 tablespoons chia seeds
- 2 eggs
- 2 tablespoons extra-virgin olive oil
- ¼ cup date syrup (see tip)
- ½ cup orange juice
- 1 teaspoon vanilla extract
- 1 ¼ cups frozen berries
- ½ cup almonds, roughly chopped, plus extra 1 tablespoon, for topping
1 Preheat oven to 190°C. Line a muffin tray with paper cases. Sift flours, baking powder and baking soda into a large mixing bowl. Add oats and chia seeds.
2 In another bowl, add eggs, oil, date syrup, orange juice and vanilla. Whisk until smooth. Add to flour mixture and mix until just combined. Stir in berries and almonds.
3 Spoon mixture into prepared cases. Combine extra oats and almonds and spoon on top of each muffin. Bake for about 25-30 minutes until springy to the touch. Transfer muffins to a wire rack to cool. Store in an airtight container and eat within 2 days, or freeze.
This recipe may not taste as sweet as those containing sugar. We think it’s a great way to retrain your taste buds to enjoy a less sweet taste. If you prefer more sweetness, however, experiment with adding a little stevia to taste to the mixture.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 3g
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