Donna Hay's Power Breakfast Muffins

Donna Hay's Power Breakfast Muffins

Prep
20
Cooking time
30
Serves
12

Method

Preheat the oven to 180°C. Line 12 x ½-cup-capacity muffin tins with paper cases.

Place the flour, almond meal, baking powder, sugar, chia, yoghurt, Cobram Estate Light Flavour Extra Virgin Olive Oil, vanilla and egg in a bowl and mix until just combined. Add the mixed berries and gently fold through.

Divide mixture between prepared muffin cases. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely.

+ These muffins are great for anyone’s lunch box or for when you’re on the go. To freeze, allow to cool, place into airtight container or bag and freeze for up to 3 months.

Ingredients Chevron Icon

1½ cups wholemeal flour

1 cup almond meal

3 teaspoons baking powder

1 cup coconut sugar

¼ cup chia seeds

1 cup plain thick yoghurt

⅔ cup Cobram Estate Light Flavour Extra Virgin Olive Oil

1 teaspoon vanilla extract

1 egg, lightly whisked

3 cups frozen mixed berries

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