Breakfast Egg Muffins
2019-09-09
Breakfast egg muffins are low in carbs, satisfying and delicious. As most of us...
Prep 20
Cooking 60
Serves 12
Easy and healthy snacks to make for the whole family!
Preheat oven to 180˚C.
Lightly grease a 20cm x 20cm baking dish.
For the jammy filling:
Place all ingredients in a small saucepan.
Bring to a simmer and cook for a few minutes until the blueberries start to break down.
Squash them a little until you have a nice thickened jam consistency.
Remove from the heat and set aside to cool.
For the base and crumble:
In a large mixing bowl, combine the oat flour, rolled oats, baking powder, Natural Herbs & Spices Ground Cinnamon and Sea Salt.
Mix well.
Add the honey / maple syrup and the coconut oil.
Mix everything together until well combined.
Divide the mixture into two thirds and one third.
(A scale will make this nice and easy but eyeballing it will be good enough!)
Firmly press two thirds of the mixture into the prepared baking dish.
Spread the blueberry jam layer on top of the base.
Finally crumble the remaining third of the oats mixture on top.
Transfer to preheated oven and bake for 30-40 minutes until golden.
Leave to cool completely and then slice into little bars or squares.
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