Blueberry Chia Seed Muffins
Donal's Notes
Healthy muffins are perfect for a quick snack or breakfast on the go. These blueberry and chia seed muffins are packed with healthy ingredients, which will keep you going for any busy morning. I normally make them the night before I have them and grab one or two just before I leave the house.
Instructions
Preheat the oven to 200°C/400°F/Gas Mark 6. Use a fork to mash the bananas into a bowl.
Separate the eggs, adding the whites to a large bowl and the yolks to a small bowl.
In a large mixing bowl, combine the plain flour, wholemeal flour, rolled oats, baking powder, cinnamon, chia seeds, salt and sugar.
Create a well in the middle of the dry ingredients and add the banana, egg yolks, milk and oil. Mix everything gently until a wet batter forms.
In a separate bowl, whisk the egg whites until they form soft peaks.
Fold the egg whites and the blueberries into the muffin batter until everything is mixed evenly.
Divide the muffin mix into individual paper cases and place in the oven for 25 minutes.
The muffins keep for 4–5 days in an airtight container and can easily be frozen in zip lock bags.
TOP TIP: Try swapping out the blueberries for other seasonal berries or even add a handful of cocoa nibs for a chocolatey hit!
