This is one of my fondest muffins. It’s my grandmother’s recipe that she’d use all the time when we were younger, always interchanging ingredients. It is so versatile, delicious and filling and I hope you enjoy it as much as I do.
Recipe – makes 12
- 1/2 cup course wholemeal flour
- 1/2 cup plain flour
- 1 cup oats
- 1 egg
- 1 ripe banana (mashed)
- 1/4 cup coconut oil
- 1/4 cup mixed seeds
- 1/4 cup dried fruit
- 1/4 cup muscovado sugar
- 1 tsp bicarb
- 1/2 tsp baking powder
- almond milk/water – add a small amount of liquid at a time until a thick consistency is achieved
Mix all those ingredients up
Throw into oiled muffin trays
Bake at 180º for 15 min
Cool in tin and transfer to wire rack
Or Eat straight away… 😉
*They keep for about a week in an airtight container
I wanted to get all the facts about the Chia seed because I’ve always confused them with a seed my grandmother used to make a delicious rose syrup milkshake/dessert (Falooda). The seeds she used resembled chia seeds but she called them ‘sabja seeds’ and after some investigation, I’ve found that they’re more commonly known as Basil/Sweet Basil Seeds which are native to India and the Mediterranean.
There seems to be quite a difference in Nutritional values and health benefits so I think I’ll dedicate my next post to the Basil Seed of my childhood.
Chia Seeds – Unearthed
The botanical name of the Chia plant is Salvia hispanica, and it is native to central and southern Mexico and Guatemala. The seeds of this plant were popular in Aztec and Mayan culture, and were consumed mainly as an energy food. These days, dietitians suggest to incorporate them in diets as they are considered a super food.
The seeds are rich in calcium, magnesium, potassium, and phosphorous. They contain an abundance of protein and good fat and they are also loaded with antioxidants and fiber. They help maintain normal blood sugar and blood pressure levels and make for excellent energy boosters.
You can simply add them to salads or sprinkle them on breads or soak them to make puddings.
*when soaked, they expand rapidly and form a mucilaginous mass
These super seeds are pretty expensive but a small amount really goes a long way.
Here’s how I threw mine together:
- 1/4 cup Chia Seeds
- Almond milk/ Cashew milk/ Normal milk (I had some almond milk that I had already made) – enough to cover the seeds and possibly more to loosen them up
- Whatever fruit you have. I’ve used a banana, pear, passion fruit and blackberries that we foraged last month and froze.
- Alpro (plant-based yogurt alternative) – it’s the yummy coconut flavour, of course.
Soak a 1/4 cup of Chia Seeds in Almond Milk overnight in the fridge. Then in the morning, chop up whatever fruit you have and either throw them all into the soaked Chia seeds or package them up and add them when you’re about to eat.