Fiber-Rich Blueberry Muffins

Do you know it when you wish you had a little treat for the kids' packed lunch? Or do you feel like something sweet after work? But you do not have equal access to something easy, which is also healthy at the same time?

These blueberry muffins are deliciously soft and full of fruit and fiber. They are easy to make and then they are perfect as a dessert, snack or side dish for lunch. They can be made as a fun Sunday activity with the kids. Then you are ready with small nutritious muffins that you can give in the lunch box as a small loving gift for the kids (or yourself; D)

Blueberry muffins (Approx. 10 pcs.):

2 ripe bananas

1 grated apple

1 chia egg (1 tbsp. Ground chia seeds + 3 tbsp. Water mixed together)

15 ml. soy milk with vanilla flavor

105g oatmeal or finely rolled oatmeal

65g almond flour

1 tsp. baking soda

1 tsp. baking soda

A pinch of salt

100g fresh blueberries


If you do not have oat or almond flour lying around, feel free to take out a food processor and grind almonds and oats separately.

How to make them:

Turn the oven to 200ºC, then make the chia egg.

Mash the bananas with a fork or stick blender in a bowl. Then add the grated apple, soy milk and the chia egg. Blend it all with a stick blender.


Add oatmeal and almond flour to the bowl. Mix the dough well together. Then add baking powder, baking soda and salt. Blend it all together. Carefully put the blueberries in the dough at the end.

Put them in muffin tins and bake them for 25 minutes. Now you have fresh blueberry muffins.


Let them cool for a minimum of 45 minutes. They can stay 4-5 days in the refrigerator.

Bon appetite.




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