These blueberry and cinnamon breakfast muffins are quick and easy to make with a moist and tender centre bursting with blueberries and ground cinnamon for an extra sweet taste.

Blueberry and Cinnamon Breakfast Muffins by @dumbbellsandoats
Blueberry and Cinnamon Breakfast Muffins by @dumbbellsandoats

 

Ingredients (makes 12 muffins)

  • 135g oat flour (135g rolled oats ground/blended into a flour)
  • 60g ground almonds/almond flour
  • ½ tsp ground cinnamon
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 3 medium ripe bananas (approx. 270g)
  • 60ml coconut oil, melted
  • 40g coconut sugar
  • 1 flax egg- 1 tbsp Linwoods Flaxseed mixed with 3 tbsp cold water
  • 1 tsp vanilla extract
  • 140g fresh blueberries

 

Method:

  • Mix the flaxseeds and cold water together in a small bowl and leave to thicken for 10-15 minutes.
  • Preheat the oven to 180 degrees Celsius. Line a 12-hole muffin tray with cupcake liners.
  • In a mixing bowl, mash the bananas until they form a puree without any lumps. Add in the coconut sugar, coconut oil, flax egg and vanilla extract and stir to combine.
  • Add in the oat flour, ground almonds, baking powder, baking soda and salt. Stir well until fully combined. Gently fold the blueberries into the mixture.
  • Using an ice cream scoop, divide out the mixture evenly between the 12 liners.
  • Bake for 15-17 minutes until cooked. Leave to cool. The muffins can be stored in the refrigerator for 2-3 days.
Blueberry and Cinnamon Breakfast Muffins by @dumbbellsandoats
Blueberry and Cinnamon Breakfast Muffins by @dumbbellsandoats

Be inspired!

Milled Organic Flaxseed?