Blueberry & Chocolate Brain-Boost Muffins
Juicy blueberries and chocolate are a match made in heaven, and I have created these brilliantly nourishing muffins, designed to help support focus, mood and brain resilience! My muffins are perfect for after-school, homework or exam snacks when children need steady energy and something delicious to keep them going.
Almond butter and an egg bring protein and healthy fats to help balance their blood sugar. The blueberries offer a burst of antioxidants. The dark chocolate chips contain those all-important flavanols that help support cognitive function, so they are a slightly better than milk chocolate chips. But you can make your own choice!
They are also wonderfully simple to make, and with a quick mix, you can spoon these into cases and have a batch of brain-boosting muffins ready in around half an hour.
You can find all the allergy/ intolerance switches in the cook’s tips below.
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Blueberry & Chocolate Brain-Boost Muffins
- 60 g Almond Butter
- 60g Honey
- 1 Egg
- 0.5 tsp Vanilla Extract
- 5 tbsp Milk
- 150 g Spelt Flour
- 1 tsb Baking Powder
- 80 g Blueberries
- 80 g Chocolate (Chips (dark or milk))
Pre-heat the oven to 180°C conventional (160°C fan) and line a muffin tin with paper cases.
Measure out the almond butter, honey, egg, vanilla extract and milk into a mixing bowl. Whisk well until smooth.
Sift in the spelt flour and baking powder, stir until just combined. Add the blueberries and dark chocolate chips and stir again.
Divide the mixture between the muffin cases and bake in the pre-heated oven for around 20 minutes, until the muffins are risen and golden brown.
Transfer the muffins to a cooling rack and allow them to cool slightly – they are delicious to eat warm or cold.
To make these nut-free, replace the almond butter with melted butter or tahini (sesame paste).
For gluten-free muffins, use a gluten-free baking flour blend
To make these dairy-free use your favourite milk alternative.
If you are egg-free try a chia egg (1:3 ratio of chia seeds to water) or a flax egg (1:3 ratio of ground flaxseed to water).
If you are vegan, replace the honey with maple syrup and use the dairy-free and egg-free switches.
You can also swap the blueberries for raspberries if you would like to change things up.
They store in a cake tin for 3 days and in the freezer for up to 3 months.
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