Chia seed, oat and blueberry muffins

Cooking Child Chia seed, oat and blueberry muffins

These healthy blueberry muffins are the perfect food for lunch-boxes or mid-afternoon snacks.

Lables: Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C. Line 8 holes of a large Texas muffin tin with paper cases. Place chia seeds, oats, wholemeal flour, quinoa flour, baking powder and sugar in a large bowl. Make a well in the centre. Whisk the oil, eggs and yoghurt together.
  2. Add the egg mixture to the dry ingredients and stir to just combine. Add the blueberries and fold together to just mix through. Spoon the mixture evenly into the paper cases. Bake for 30-35 minutes or until golden and just firm to the touch. Leave to cool in the tin for 5 minutes before turning out.
  3. Alternatively make 12 regular size muffins and bake for 20-25 minutes.

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1/4 cup black chia seeds
1/2 cup rolled oats
1 cup wholemeal flour
1 cup quinoa flour
3 tsp baking powder
1/2 cup caster sugar
1/4 cup light olive oil
2 eggs
1 3/4 cups Tamar Valley Greek Style Yoghurt
1 cup frozen blueberries

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Child
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