Blueberry Muffins

12 servings

This blueberry muffin recipe should come with a warning,.. it’s difficult to restrain from eating the whole batch! These are a great healthy snack idea, and a super healthy version of your normal blueberry muffin with all the taste.

These muffins are great “on-the-run” breakfast or snack for busy bees. These healthier muffins are great to make in bulk and have ready to go, to add into your lunchbox for a healthy mid-morning or mid-afternoon snack. Trust us, when hunger strikes and you are in-between main meals these little muffins will be your lifesaver!

Step by Step (tick the boxes as you go)

1 Preheat oven to 175 degrees.
2 Grease a 12 compartment muffin tray with some of the coconut oil.
3 Bring a small saucepan of water to the boil, and add the apple slices to simmer for 5 minutes or until soft. Drain and set aside.
4 In a large bowl, combine the oats, cinnamon splash & ¼ teaspoon of baking powder.
5 In a separate bowl combine the eggs, vanilla stevia, apple, yogurt, coconut oil (you may want to semi heat this if it is very hard), milk & blueberries.
6 Mix well until a batter has formed. If desired, seeds or chocolate chips may also be added in here, or a different berry!
7 Spoon the batter into the tray compartments. Bake for 20/25 minutes or until golden brown & cooked to center (test with a skewer, if it comes out clean, the muffins are cooked).
8 Allow 5/10 minutes to cool, then carefully remove the muffins to a wire rack to cool further.
9 Best served fresh but suitable for freezing or storage for up to 4 days in an airtight container!