Almond, Apple, Blackberry & Pear Savoury Breakfast Muffins
Ingredients
Dry
- 350 g wholemeal spelt flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 pinch sea salt
Wet
- 2 tbsp chia seeds groundto a fine texture using a coffee grinder if possible
- 400 mls plantbased milk
- 1 apple core removed
- 1 pear stem removed
- 100 g almond butter
- 2 tbsp pure Maple syrup
- 1 tsp pure vanilla bean paste
- 150 g blackberries fresh or frozen
Instructions
- Begin by setting out all the ingredients. You will need 2 bowls and one large wooden spoon and one small spoon. Preheat the oven to 180 degrees and set out a 12 hole muffin tray with muffin cases.
- In the first bowl, sift the flour then add the baking powder, bicarbonate of soda and salt. Combine by stirring together.
- In the 2nd bowl, add the chia seeds and plantbased milk and give it a good stir. The chia seeds will clump together so keep stirring until no more lumps remain. This should take a few minutes as the chia seeds will soak up the milk and form a gloopy texture (much like whisked eggs consistency which will help to hold the batter together during baking).
- Next, grate the apple and pear (including the skin) directly into the milk mixture.
- Now add the almond butter and stir well to ensure all dissolved.
- Finally, stir in the Maple syrup and vanilla bean paste.
- Pour the wet ingredient mixture into the dry and then carefully fold the blackberries into the batter.
- Add 1-2 tbsp's of the mixture into the muffin cases.
- Place in the center of the oven and bake for 18 minutes before checking them by inserting a skewer into the center of one of the muffins and seeing that it comes out clean. If not, it means the muffins require a few more minutes cooking time, so return them to the oven for another 1-2 minutes.
- Remove from the oven and allow to cool for 1-2 hours at room temperature.
- Store in a lidded container for up to 3 days.
Notes
Place a piece of folded kitchen towel in the bottom of the container for storing in the fridge as this will soak up excess moisture which collects and keeps your muffins dry - no soggy bottoms ;)
Try replacing the blackberries with dark chocolate chunks as an alternative.
You can serve these with lashings of cashew or coconut cream as an extra special treat.
Tried this recipe?Let us know how it was!