High Fibre Blueberry Breakfast Muffins

I made this recipe as I was looking for some new breakfast ideas and for some homemade refined sugar free alternatives to store bought cereal and protein bars. I wanted a high fibre content with slow release carbohydrates so they would be sustaining and energising, and most importantly I wanted them to be refined sugar free. These use buckwheat flour and oats rather than refined white flour, and a combination of banana and maple syrup to sweeten them. They work out at around 130 calories per muffin, and they taste so amazing, they really are a great swap for sugary coffee shop muffin or supermarket cereal bar.

Ingredients

(Makes 12)

100g oats

50g buckwheat flour

2 bananas (the riper the better)

3 eggs

1tsp cinnamon

1tsp baking powder

1tbsp maple syrup

15g chia seeds

15g pumpkin seeds

15g sunflower seeds

120g blueberries (I used frozen blueberries)

For the topping:

1tbsp coconut oil

1tsp maple syrup

1tbsp oats

2tsp sunflower seeds

2tsp pumpkin seeds

Method

1. Preheat the oven to 180 degrees and line a muffin tray with 12 muffin cases. In a food processor, combine the oats, buckwheat flour, baking powder and cinnamon, and blitz until the ingredients are combined and the oats are finely milled

2. Place the flour mixture in a bowl with the rest of the dry ingredients and put to one side. In the food processor combine the banana, eggs and maple syrup, and blitz until the ingredients are fully mixed

3. Stir the egg mixture into the bowl of dry ingredients

4. Gently fold in the blueberries, be careful not to over stir here as you want the blueberries to keep their form!

5. In a separate bowl you can prepare the topping- gently heat the coconut oil and maple syrup until the oil is liquid, and stir in the oats and seeds so they all have a coating of the syrup/oil mixture

6. Spoon the muffin mixture into the cake cases, evenly among the 12 cases. Add a teaspoon of the topping onto each muffin, and place the cakes into the oven

7. Bake for 20 minutes (give or take a couple of minutes depending on the oven- you can check if they are done by sticking a fork into the muffin, if it comes out clean they are done!) and remove from the oven. Place on a cooling rack and when cool store in an airtight container. Enjoy in the morning for a sustaining on-the-go breakfast or throughout the day for a fibre rich boost of energy!

Gluten Free Alternative Replace buckwheat flour with brown rice flour and oats with gluten free oats