Healthy treats are my favourite things to make and my four children seem to enjoy it too! My love of healthy treats is due to the fact that I enjoy the challenge of making something that tastes amazing that is also great for the body! My Blueberry and Chia Spelt Muffins definitely tick both of those boxes and don’t take long to make.
Blueberries are a tasty superfood that are perfect for using in muffins because of the colour and the flavour that they provide. They are so good for you because they contain high levels of antioxidants that work to protect our bodies and prevent cell damage. Research also suggests that blueberries can improve your memory and cognitive function when eaten regularly. As with all foods, I would recommend the organic kind for maximum health benefits but if you can’t get hold of them then regular blueberries will still do wonders for your body!
To make a delicious batch of my muffins for yourself you will need the following ingredients:
2/3 cup coconut palm sugar
1/3 cup honey
2 Tbsp. chia seeds mixed with 6 Tbsp. water (allow to absorb for 10 minutes)
1/2 cup almond milk
2 teaspoons pure vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1/4 teaspoon sea salt
2 cups fresh or frozen blueberries
First you will need to preheat the oven to 180C/375F. Next you must line a muffin tin with paper muffin liners. Then, in a large bowl, add in the coconut sugar and then stir in honey, chia mixture, almond milk and vanilla.
In a second large bowl, whisk together the flour, baking powder and salt. Then stir the spelt flour mixture into the chia mixture until it is combined well. The next stage is to gently stir in the blueberries. Finally, spoon the batter into muffin liners and then bake until a toothpick inserted in the center of a muffin comes out clean. This should take about 30 minutes. You can then leave to cool briefly before you enjoy or even share!
Savoury snacks are a great way to satisfy cravings between or after meals and these oat muffins are just the trick. They are crammed with goodness and my kids absolutely can’t get enough of them. In this recipe, I’ve created a chia seed gel that acts as a fantastic egg replacer to hold the mixture together. It’s incredibly simple and gives the muffins an added nutritious boost too. The pumpkin seeds are also responsible for a the health boosting properties of this recipe as they are a powerful source of antioxidants, vitamins, minerals and essential amino acids.
To make approximately 12 muffins, grab the following ingredients:
- 2 cups of oat flour
- 3/4 of a cup of wholemeal flour
- 2 cups of cooked quinoa
- 1 tbsp of baking powder
- 1 tsp of baking soda
- 2 cups of oat milk
- 6 tbsp of chia seeds
- 18 tbsp of water
- 1/4 of a cup of coconut oil
- 1 cup of pumpkin seeds
The first thing you’ll need to do is pre-heat your oven to 180C. You can also prepare muffin liners into a baking tray, ready for the mixture later. The chia seed gel is the first thing that we’re going to make as it requires 10 – 15 minutes to fully form. So, combine all six tablespoons of chia seeds with the 18 tablespoons of water in a small bowl and set aside.
Next, combine the oat flour, wholemeal flour, baking powder, baking soda and pumpkin seeds in a large mixing bowl. Stir all of these ingredients together before adding in the cooked quinoa. Then, take another bowl and combine the oat milk with the coconut oil. As soon as the chia gel is ready, you can whisk it into this bowl also. Once you’ve finished whisking you can pour the bowl of wet ingredients in with the dry ingredients. Give this a good stir and then scoop into the muffin liners before putting them in the oven.
Your muffins should take approximately 40 minutes to cook through but if they need a little longer then it’s fine to give them an extra ten minutes or so. These are great to eat as they are but you can also slice them in half and add some butter or avocado for more flavour.
If you want to learn more about nutrition then head over to my new e-learning portal – The Flexi Foodie Academy!