Muffins are a great filler upper, and these wholemeal dairy free blueberry muffins are the perfect pick me up, whether for breakfast, snacking and on the go energy boosters. Substituting the egg for banana is a great way to get potassium in your diet to combat low blood pressure as well as being a good source of fibre, keeping you full for longer. This is why these muffins make a good breakfast option, keeping you full until late morning, early afternoon!
Use wholemeal flour instead of plain to gain nutrients and vitamins such as iron, calcium and fibre.
Bake for about 20-25 minutes, be careful with wholemeal flour as it goes darker in colour when baked, so it can look as though it's burning but it actually isn't.
Tuck in and enjoy these bad boys, they can stay fresh for about 6-7 days in a container at room temp.
Recipe for dairy free blueberry muffins:
Please use this as a guide as I judge while I bake so adjust where needed -
1 and a half bananas
Half a cup of frozen blueberries
About 120 grams of wholemeal flour
1tbsp of baking powder
Soy milk
Vanilla extract
Sea salt
Cinnamon
Method:
Blend the banana, soy milk, vanilla extract, cinnamon in a blender or whisk by hand until a smooth paste, then add the mixture to the flour, sea salt and baking powder. Once combined add blueberries into the mixture - once all is combined transfer into the muffin holders. Bake until golden, and check with a knife or tooth pick that the muffin shows clear. Enjoy :)
