Breakfast muffins are a bit of a novelty aren’t they? Most blueberry muffins aren’t good for you at all and are loaded with sugar – so having cake for breakfast doesn’t seem like the healthy option. What if I told you you COULD have cake for breakfast. As in actually baked in the oven, legit blueberry muffins that are good for you! These muffins only have 1/2 cup of maple syrup to sweeten them, but between 9 muffins that’s not very much! They’re also sweetened naturally by the grated carrot and fresh blueberries – you’ll be getting some of your five a day in them as well!
I used to be so against carrot cake when I was younger – I mean who actually chose to put carrots in a cake? It’s quite interesting how unusual ingredients such as sweet potato, black beans and courgette in baked goods is still seen as ‘weird healthy food’ – when it’s actually no different than adding in grated carrot. As carrot cake has been around a lot longer than courgette cake, I think we’ve just become used to it.
I gave these a bit of a taste test last week at work, along with my chocolate brownies. I work with quite a lot of young, social media savvy people (I work in Digital Marketing) so they weren’t completely unknown to my healthy/gluten-free creations. However they hadn’t tried anything of mine before, so I’m sure they were slightly dubious of what I was asking them to eat!
Thankfully they absolutely loved them – it’s quite funny seeing someones face light up when they realise what they’ve just eaten doesn’t actually taste like horrible sugar-less food! One person actually said they were the best muffins they’d every eaten *smug face*
Need anymore convincing on whether to make them?
These blueberry & carrot muffins are
Perfect for breakfast
Full of fresh blueberries in each bite
Simple to make
Covered in a delicious blueberry compote
Approved by non gluten-free folk (wahoo!)
Makes 9 muffins
- 1 cup ground almonds (120g)
- 1/2 cup GF oat flour (60g)
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup coconut oil, melted (100g)
- 1/2 cup maple syrup/honey/agave nectar (120ml)
- 1 tsp vanilla extract
- 2 medium carrots, grated (100g after grated and squeezed*)
- 1 cup fresh blueberries (100g)
- 1/2 cup fresh blueberries (50g)
- 1 tbsp coconut oil
- 1 tsp honey
*grate the carrot on the fine side of the grater then squeeze out as much water as possible. Weigh the remaining mixture until you have 100g carrot ‘pulp’
- Preheat your oven to 175C/350F/gas mark 4 and line a muffin tray with muffin cases/grease with coconut oil.
- Add all the wet ingredients to a large mixing bowl (carrot pulp, eggs, oil, maple & vanilla) and mix together.
- In a separate bowl mix together all the dry ingredients (ground almonds, oat flour, baking powder and spices).
- Then pour the dry into the wet and mix until everything is fully combined.
- Carefully stir in the blueberries, then spoon around 2 tbsp of mixture into each muffin tray.
- Bake for 25-30min or until a fork comes out clean.
- While these are baking make the blueberry compote. Simply melt the coconut oil and honey in a small saucepan, then add in the blueberries. Cook on a gentle heat until the blueberries start to break down and release they’re juices.
- Once the muffins have baked, take them out of the oven and leave to cool.
- Add your compote on top and serve. Enjoy!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!Pin this recipe for later…