DAIRY FREE BLUEBERRY SPELT MUFFINS

Breakfast that can be prepped ahead of time is the lifesaver of all working mums. Something healthy that you can grab and put in your bag for on the go and to give to your little one as a nutritious option first thing in the morning is an essential to a healthy lifestyle. And for me, a good and nutritious start makes me feel happy, content and accomplished, ensuring a positive influence over the remainder of the day.

My kid usually has a muffin, cookie or similar for breakfast with a few pieces of fruit and a smoothie. He loves taking it easy in the morning so we try and make breakfast a feast for him. He loves the smoothies of fruit, yoghurt and spinach and insists on adding linseeds to finish them off. Then he takes his time to have a few bites of his breakfast before demanding a smoothie refill. Happy to oblige and give him the homemade healthy option to kickstart his day.

Makes 10 muffins 
Ingredients

1.5 cups spelt flour

1/2 cup ground almonds

1 tablespoon baking powder

1 cup applesauce

1/2 cup almond milk

2 eggs

1/2 cup coconut oil, melted

1 cup blueberries

 

Method

1. Preheat the oven to 180 degrees Celsius.

2. In a large bowl, mix the eggs with the coconut oil, almond milk and applesauce and mix very well with a whisk.

3. Add the spelt flour, the ground almonds and baking powder and mix to form a cohesive dough.

4. Add the blueberries and gently turn the mixture over to divide the blueberries through the batter.

5. In a lined or oiled muffin baking tray, cover 10 cavities with the mixture, filling them until about 3/4 full

6. Place in the center of the oven for about 20 minutes, until a tester comes out clean.

7. You can store these muffins in the fridge for about a week and outside the fridge for some 3 to 4 days.

Enjoy!

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