My son turned 13 today and one of his birthday wishes was to get blueberry muffins for breakfast. And since it's sometimes a struggle to get kids to eat the same food us as parents, I decided to create two versions of it- a healthy version and more child-friendly version. It took in total 45 minutes to bake the muffins.
Almost all the muffins were eaten and since my sister asked if I can share a recipe, I thought I will share in the blog. You never know when any of you need an idea what to bake for your child's birthday or for any other occasion. Interestingly, children who ate also the healthier version of the muffin said it was very tasty.
Blueberry muffins with wholewheat flour
Makes 12
Ingredients
1 3/4 cups of wholewheat flour
1/2 tsp of baking soda
1 tsp if baking powder
1/2 teaspoon of fine sea salt
1/2 tsp of cinnamon (I use Ceylon)
1/3 cups of coconut oil
1/2 cup of raw honey or maple syrup or palm sugar
2 room temperature eggs
1 cup of plain Greek yoghurt
2 tsp of vanilla extract
1 1/2 cups of blueberries
1 tbsp of raw cane sugar for sprinkling on top
Instructions
Preheat the oven to 215C (400F).
In one bowl whisk together first all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon).
In another bowl mix first together melted coconut oil and honey (or if you use maple syrup or palm sugar). Then beat in eggs and finally add Greek yoghurt and vanilla.
Mix the wet ingredients into dry ingredients. Before you add blueberries into the mixture, put 1tsp of flour and mix into blueberries in a separate bowl. Very gently fold the blueberries into the batter.
Grease the muffin tray and put the paper muffin liners into the tray. Then scoop the batter into the liners. Sprinkle the top of the muffins with raw cane sugar.
Put in the oven and bake for 19 minutes until the muffins are golden brown. Cool them slightly before eating. You can also freeze the muffins.
Blueberry muffins with almond flour and cassava flour
Makes 12
Ingredients
1 cup of almond flour
1 cup of cassava flour
1/2 tsp of baking soda
1 tsp if baking powder
1tsp of fine sea salt
1tsp of cinnamon
2 tsp of cacao nibs
2 tsp of vanilla extract
4 tbsp of honey or maple syrup or palm sugar
1 cup of coconut milk (full-fat)
4 tbsp melted coconut oil
2 room temperature eggs
1 1/2 cups of blue berries
Instructions
Preheat the oven to 215C (400F).
In one bigger bowl whisk first together all the dry ingredients (almond flour, cassava flour, baking powder, baking soda, salt, cinnamon).
In another smaller bowl mix first together melted coconut oil and honey (or if you use maple syrup or palm sugar). Then beat in eggs and finally add coconut milk and vanilla extract.
Mix the wet ingredients into the dry ingredients. Mix in the cacao nibs. Before you add blueberries into the mixture, put 1tsp of almond flour and mix into blueberries in a separate bowl. Fold the blueberries very gently into the batter.
Grease the muffin tray and put the paper muffin liners into the muffin tray. Then scoop the batter into the muffin liners.
Put muffins in the oven and bake for 19 minutes until they are golden brown. Cool them slightly before serving.
Enjoy!