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BLUEBERRY + DARK CHOCOLATE MUFFINS

October 2, 2018

I love baking muffins. I was never much of a baker, but that all changed early last year… now baking is a weekly thing. I love experimenting with different flavour combinations and using high fibre flours. These blueberry and dark chocolate muffins have more fibre and less sugar than a traditional muffin. And they taste pretty sweet too.

BLUEBERRY + DARK CHOCOLATE MUFFINS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 180 (2160)
  • Carbs: 21 (252)
  • Fat: 7.8 (171.6)
  • Protein: 5.7 (68.4)
  • Sodium: 0.21 (2.52)
  • Sugar: 6.5 (78)
  • Preparation time: 10 minutes
    Cooking time: 16-18 minutes
    Makes 12

INGREDIENTS

  • 1¾ cups wholemeal spelt flour
  • 1 tsp. baking powder
  • ½ cup Nuvia stevia
  • ½ tsp. cinnamon
  • ½ cup dark chocolate chips
  • 100ml milk
  • ¼ cup extra virgin olive oil
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 cup Greek yoghurt
  • ¾ cup fresh or frozen blueberries

METHOD

  • 1. Preheat oven to 160°C. Line muffin tray with muffin cups.
  • 2. In a large bowl sift flour and baking powder and add Nuvia and cinnamon.
  • 3. In a separate mixing bowl add yoghurt, milk, egg, oil and vanilla extract and whisk until well combined.
  • 4. Make a well in centre of dry ingredients and pour in wet ingredients. Whisk until well combined.
  • 5. Gently fold in blueberries and dark chocolate chips.
  • 6. Add mix to muffin cups and cook for 16-18 minutes, or until toothpick comes out clean.
 

Author : Joel Feren

Joel Feren is The Nutrition Guy (TNG), an Accredited Practising Dietitian and Accredited Nutritionist. He regularly consults to the food industry and in private practice, helping clients to achieve improved health with good nutrition. Joel is a self-described foodie and recipe developer. On the weekends he is often found perusing the food stalls at South Melbourne market or trialling new recipes in the kitchen. Joel’s food philosophy is that any dish can be made more nutritious by swapping ingredients and by using alternative cooking methods. Joel has a passion for working in the food industry and enjoys the challenge of debunking commonly-held nutrition myths. He is a media spokesperson for the Dietitians Association of Australia and he’s also a regular presenter on Channel 10’s My Market Kitchen.

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