Simple Skinny Blueberry Buttermilk Muffins

These simple skinny blueberry buttermilk muffins are the perfect breakfast on the go. They're loaded with seasonal fruit and are sweetened with bananas and almond butter. Totally sugar fee-they are perfect for breakfast on the go.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Calories: 182kcal

Author: Deborah Rainford

Ingredients

soft dried apricot chopped to make 3 tbsp
175 g white spelt flour
25 g rye flour
50 g ground almonds
½ teaspoon baking powder
2 eggs
100 ml buttermilk
100 g smooth almond butter
2 very ripe bananas, mashed
75 g blueberries
1 peach, thinly sliced
rolled oats for sprinkling

Instructions

Heat the oven to 160c.
Blend the dried apricots with 4 tablespoon boiling water in a small blender, to a purée.
Mix the flour and ground almonds in a large bowl.
Stir in the baking powder, eggs, buttermilk, almond butter, bananas and the apricot purée. Mix, then fold in the blueberries.
Line 1 or 2 muffin trays with 12 paper cases and divide the mixture between them.
Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.
Leave to cool for a few minutes in the tin, then cool completely on a rack.
Wrap the muffins individually in foil and freeze for up to 3 months.
To eat, leave the muffins out overnight to thaw (open the foil to stop the muffins from turning soggy), or, to eat from frozen, heat the oven.

Nutrition

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