Muffins are always a total crowd-pleaser in my house. Shay helped me make these golden blueberry muffins and we had so much fun. They are moist and fluffy with the added crunch of pumpkin seeds on top giving you all the flavours and textures! Great for a weekend grab and go breakfast or an after-dinner treat.
Try making a batch to keep you going over the next week or to share with friends with a cup of tea…
100g maple syrup
70g coconut oil or butter
300g ground oats
1 tsp baking powder
1 tsp cinnamon
200g frozen blueberries
50g pumpkin seeds
Preheat the oven to 170°C.
Place the maple and coconut oil/butter in a food processor and cream together.
Once fluffy and light, add in the eggs and process them together.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda, and cinnamon together.
Mix the wet and dry ingredients in a bowl, then slowly stir in the blueberries.
Pour into large muffin paper moulds, sprinkle over some of the pumpkin seeds and some oats.
Bake in the oven for 25 minutes.
Take them out and leave to cool then dig in.