Chia seed, oat and blueberry muffins

MAKES 8

Ingredients

• 1/4 cup (35g) black chia seeds

• 1/2 cup (45g) rolled oats

• 1 cup (150g) wholemeal flour

• 1 cup (150g) quinoa flour

• 3 tsp baking powder

• 1/2 cup (110g) caster sugar

• 1/4 cup (60ml) light olive oil

• 2 eggs

• 1 3/4 cups (460g) Greek style yoghurt

• 1 cup (150g) frozen blueberries

Method

Step 1

Preheat oven to 180C. Line 8 holes of a large Texas muffin tin with paper cases. Place chia seeds, oats, wholemeal flour, quinoa flour, baking powder and sugar in a large bowl. Make a well in the centre. Whisk the oil, eggs and yoghurt together.

Step 2

Add the egg mixture to the dry ingredients and stir to just combine. Add the blueberries and fold together to just mix through. Spoon the mixture evenly into the paper cases. Bake for 30-35 minutes or until golden and just firm to the touch. Leave to cool in the tin for 5 minutes before turning out.

Step 3

Alternatively make 12 regular size muffins and bake for 20-25 minutes.