Blueberry Lupin Breakfast Muffins
Recipe inspired by @antique_nutrition /
Prep time 15 minutes, Cook time 30 minutes,
Makes 12
Nutrition Information per serve: 970kj / 10g protein / 30g carbs / 5.7g fat/ 6.7g fibre
150g (1¼ cup) Lupin Flakes
250g (2 cups) wholemeal plain flour
110g (6 tbsp) brown sugar
1.5g (3 tsp) stevia
5g (2 tsp) cinnamon
18g (3 tsp) baking powder
2.5g ( ½ tsp) bicarbonate of soda
1 whole egg, lightly whisked
5ml (1 tsp) vanilla extract
310ml (1¼ cup) skim milk
200g (¾ cup) yoghurt
30g (2 tbsp) olive oil
250g (1½ cup) blueberries
Gluten Free alternative
185g (1½ cup) Lupin Flakes
200g (1 cup) Self raising gluten free flour
30g (2tbsp) Almond meal
110g (6 tbsp) brown sugar
1.5g (3 tsp) stevia
5g (2 tsp) cinnamon
9g (1½ tsp) baking powder
2.5g ( ¼ tsp) bicarbonate of soda
1 whole egg, lightly whisked
5ml (1 tsp) vanilla extract
310ml (1¼ cup) skim milk
200g (¾ cup) yoghurt
30g (2 tbsp) olive oil
250g (1½ cup) blueberries
- Preheat oven to 175°C.
- Blend the all the dry ingredients in a large mixing bowl.
- In a separate bowl mix the egg, vanilla, milk, olive oil and yoghurt and whisk gently to combine.
- Pour the wet mix into the dry ingredients and gently fold in until just combined, then add blueberries and fold in further.
- Spoon mixture into a 12 serve muffin tray lined with paper muffin cups.
- Sprinkle each muffin with a little brown sugar and bake for approximately 25-30 minutes, muffins are ready when a skewer comes out clean.
Gluten Free alternative method
- Preheat oven to 175°C.
- Blend the all the dry ingredients in a large mixing bowl.
- In a separate bowl mix the egg, vanilla, milk, olive oil and yoghurt and whisk gently to combine.
- Pour the wet mix into the dry ingredients and gently fold in until just combined, then add blueberries and fold in further.
- Spoon mixture into a 12 serve muffin tray lined with paper muffin cups.
- Sprinkle each muffin with a little brown sugar and bake for approximately 25-30 minutes, muffins are ready when a skewer comes out clean.
