Savoury, breakfast muffins make for a great on-the-go lifesaver when you’re in the morning run dash! As these are made with wholegrain spelt flour and are sweetened with whole fruits and a little Maple syrup, they won’t send your blood sugars sky high either. The ingredients work really well as a base for using other seasonal fruits by subbing the blackberries for whatever is in season – Summer berries, stone fruits or even dark chocolate chunks too (chocolate chunks get my boys vote!).
These are definitely a wholesome, savoury muffin option so if you’re looking to satisfy a sweet tooth and replace those sugar and calorie-laden, coffee shop bought ones, you may be left a little disappointed because they do not taste so sickly sweet or naughty as they do! If you are looking to wean yourself off your sugar addiction though, you might prefer to add a small amount of brown sugar (50g) to this recipe and slowly decrease that amount until you omit it altogether while your taste buds adjust. Much like you would if you were trying to cut sugar from your morning tea or coffee…. I have been pretty much refined sugar-free for 8 years now so I can really detect the sweetness from the fruits in these muffins and you will be able to too once you retrain your taste buds.
As well as the goodness from whole fruits, the almond butter, wholegrain spelt flour and chia seeds add lots of fibre, calcium and even a dose of healthy omega 3 fats too.
If you are looking for a more decadent treat, try adding a dollop of cashew cream or thick coconut yoghurt on top just before serving – but that’s maybe a treat for the weekend when you have a little extra time than that during the week when you’re rushing out of the door at 100 miles an hour! Coconut cream + muffin + work suit = possible disaster!!
I hope you enjoy them!
Almond, Apple, Blackberry & Pear Savoury Breakfast Muffins
- 350 g wholemeal spelt flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 pinch sea salt
- 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
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.
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.