I bought blueberries at the store this morning because they were on sale. I figured they'd be great in my museli. There were a few too many for them to all fit in my container. Extra blueberries? The impulse baker knows just what to do with those!
Notes: These muffins aren't too sweet, so they're great for breakfast.
I've read in various places that you can use chia seeds as an egg substitute. I tried it for these and it worked great. You don't even know the chia seeds are in there.
This recipe can admit of lots of substitutions. Don't have yogurt? Use sour cream. Don't want dairy? Swap the regular milk for almond or coconut. I know people think baking has to be perfectly exact, but think of it this way: people have been baking long before there were measuring cups and conversion charts. It can't be that fussy!
Ingredients:
2 cups spelt or whole wheat flour
2 teaspoons baking soda
1/2 cup brown sugar
4 tablespoons melted butter
1 cup plain yogurt
1/2 cup milk
2 teaspoons vanilla
1 tablespoon chai seeds
3 tablespoons water
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 banana
1 cup blueberries
Directions: Heat the oven to 350 degrees.
Start by adding the chia seeds and water to a small bowl. Stir them together and set aside so that the seeds become sticky.
Add the brown sugar and butter to a bowl. Whisk them together until the brown sugar is mostly dissolved. Add in the chia mixture, yogurt, milk, and vanilla and whisk to combine.
Mash your banana and add it to your wet ingredients. Add flour, salt, spices, and baking soda to the bowl and stir everything to combine. Fold the blueberries into the mix.
Spoon the mix into your muffin tin. Bake for 18-20 minutes until a tester comes out clean. Enjoy!
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