Carob Muffins

Pears are often amongst the first foods given to babies because of their high nutritional and low allergy components.

 

Raw carob powder is equally as nutritious as chocolate but without the caffeine.

 

The health benefits of blueberries are astounding and much of that is due to their high antioxidant level.

 

So we let these three be friends in these fabulous muffins.

 

Ingredients

2 tbsp chia seeds/flax seeds

200 g (2 cups) oats

75 g (½ cup) rapadura sugar

50 g (½ cup) carob powder

1 tsp baking powder

1 tsp baking soda

180 ml (¾ cup) pear purée

150 g (1 ½ cups) blueberries

1 tsp vanilla essence

½ tsp salt

 

 

Method

Pulverise the chia/flax seeds with a coffee grinder, then mix them with 6 tablespoons of water and let sit for 30 minutes.

 

Preheat your oven to 180 C.

 

Grind the rolled oats in a food processor and transfer into a bowl with all the other dry ingredients and mix.

In another bowl combine all the wet ingredients and gently fold together with the chia gel, dry mix and blueberries.

 

Dollop the mixture into cupcake holders and bake for about 20 to 30 minutes until a skewer comes out clean.

 

 

 

 

 

 

Recipes / Sweet