RECIPE: BLUEBERRY BREAKFAST MUFFINS WITH A LIME-CASHEW FROSTING
One of the many highlights of our first ever virtual retreat was the cook-along with the lovely Louise Murray (we’re still talking about the cashew lime frosting!). We’re lucky enough to have Louise as our in-house health Coach and Mindfulness Teacher. Since the retreat lots of you have contacted us for the recipe as you need some more of those muffins in your life (we don’t blame you). We didn’t want those of you who couldn’t make the retreat to have missed out, and therefore we have shared the recipe below.
These muffins have a chia jam centre and are topped with a lime-cashew frosting. Perfect weekend brunch recipe for the whole family!
Recipe
Servings: Makes 7 Muffins
Ingredients
Chia jam
200g raspberries (punnet and half)
2 ½ Tbsp chia seeds
1 Tbsp maple syrup
¼ tsp vanilla extract
Squeeze lemon
Muffins
2 medium bananas
1 cup of blueberries
75g nut butter (you can use whatever nut butter you have in your cupboard – runnier is better for this recipe – Lou loves cashew for this recipe) NB If you don’t like nut butter substitute for another half banana
1 cup blueberries
1tsp lemon juice
60ml maple syrup
½ tsp vanilla extract
100g oats
¾ tsp baking powder
¼ tsp bicarb
1/2 tsp cinnamon
10g mixed seeds (use whatever you have: sunflower, hemp, pumpkin…)
Lime-Cashew frosting
75g Cashews
60g coconut oil
1 Tbsp maple syrup
1/4 tsp vanilla extract
1/4 lime juiced
Method
Pop raspberries, vanilla, lemon, maple into blender. Whiz. Stir in chia seeds. Pop into a Tupperware - Pop in fridge for 15 mins.
Preheat the oven to 160Fan/180*C
Line 7 muffin holes with cases.⠀
Mash the bananas and whisk together with the peanut butter, lemon juice, syrup, and vanilla essence.⠀
Blitz oats in blender – this is your flour.
Pop oat flour, baking powder, bicarbonate of soda and cinnamon into a second bowl. Pour the wet mix over and stir to a thick batter. Fold in the blueberries.
While you wait for the chia jam to set – make the muffin frosting. Place all the frosting ingredients into a blender and blend until smooth.
Back to the muffins! The chia jam should have set by now.
Fill each muffin case halfway, making a small dent, fill the hole with some of the jam and top with the remaining muffin batter. ⠀
Smooth over the tops, sprinkle over the mixed seeds.
Pop in over for 20-22 minutes until golden and an inserted skewer comes out clean.
Once cooked – top with the frosting, an extra drizzle of nut butter and sprinkle of seeds……enjoy!
Top Tip: This recipe makes extra jam which is delicious on toasted or topped on porridge. Store in the fridge in an airtight container for up to 5 days.
Enjoy! xxx