Blueberry and chia seed muffins

Ideal for snacking on at any time of the day, these muffins use oats, mashed banana and wholemeal flour to up the fibre and keep you fuller for longer.

Blueberry and chia seed muffins Credit: Donal's Cook, Eat, Burn!

• makes

  12

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 125 g plain flour
• 75 g wholemeal flour
• 200 g rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3 tbsp chia seeds
• 1 tsp salt
• 75 g brown sugar
• 2 bananas, mashed
• 2 large eggs, separated
• 250 ml milk
• 3 tbsp sunflower oil
• 125 g blueberries

Instructions

1. Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.

2. In a large mixing bowl, combine both flours, rolled oats, baking powder, cinnamon, chia seeds, salt and sugar. Create a well in the centre of the dry ingredients and add the banana, egg yolks, milk and oil. Mix everything gently until a wet batter forms.

3. In a separate bowl, whisk the egg whites until they form soft peaks. Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.

4. Divide the muffin mix between the paper cases and bake in for 25 minutes, or until golden and firm to the touch.

5. The muffins will keep for 4–5 days in an airtight container. They also freeze well in ziplock freezer bags.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.