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Sunday, November 18, 2012

jam dotted blueberry, banana and walnut muffins

When the post-dinner cake cravings kick in, and you've not a crumb in the kitchen, turn to muffins. Easily made with a handful of ingredients gathered from various corners in your kitchen, mixed in minutes and baked in just a touch more and, being sugar free and based on wholegrain flours, relatively good for you (well, relative to the triple triple triple chocolate fudge cake that you could be having instead!)

Jam Dotted Blueberry Banana and Walnut Muffins



Ingredients:

1 cup buckwheat flour
1 cup wholegrain spelt flour
1 cup oats
4 tbsp LSC mix (crushed linseed, sunflower and chia seeds)
2 tsp cinnamon
1 tsp ground, dried ginger powder
1.5 tsp baking powder
1/4 tsp salt
2 bananas, thoroughly smooshed
1 cup blueberries (fresh or frozen)
1/2 cup walnuts
1 1/4 cup almond milk
1/3 cup coconut oil or butter
1/3 cup coconut nectar or other similar sweetener (agave or maple syrup)
jam blobs, any flavour!

How you do this:

Preheat the oven to 180 degrees C.

Combine the dry ingredients in a large mixing bowl - the flour, oats, LSC, cinnamon, ginger, baking powder and salt. Add walnuts and blueberries and mix in gently.

In a smaller bowl, mix up the smooshed banana and almond milk and further smoosh. Add the coconut oil/butter after melting it down if needed (weather dependent!), followed by the sweetener.

Add the wet contents of the smaller bowl to a well in the centre of the larger bowl and gently fold in with a wooden spoon.

Grease a 12-muffin muffin tray with coconut oil and top up to just about the top with muffin mix.

I then did something sneaky-delicious - added a blob of jam to the top! I used St. Dalfour's sugar free jams - apricot and raspberry, and they certainly contributed a little extra something-something to the muffins!

Next, you bake your muffins for approximately 25-30 minutes, dependent on reliability of your oven. The old poke with a utensil of your choice should sort you out on how ready they are.



Like the majority of my recipes, this muffin go-to is easily adaptable to a session of mix and matching. Experiment with the contents of your pantry and fridge/freezer for seasonal combinations and do let me know of anything extremely delicious you may come up with!

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