Berry Explosion Muffins

Ingredients for Berry Explosion Muffins

• 130g whole-wheat flour

• 60g almond flour

• 1 teaspoon baking powder

• 2 tablespoons ground chia seeds

• 210g white beans or 1 (425g) can no-salt-added or low-sodium white beans, drained

• 10 Medjool or 20 regular (Deglet Noor) dates, pitted

• 2 bananas

• 275g frozen strawberries, thawed and divided

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 240ml fresh blueberries

• 240ml fresh raspberries

Preheat the oven to 177°C.

In a cup, mix ground chia seeds with 120ml water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and vanilla and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.

Drain the remaining strawberries and stir in, along with the blueberries and raspberries, so they are evenly distributed throughout.

Line a 12-cup muffin pan with cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.

To make biscuits, drop batter by spoonfuls onto a foil-lined biscuit sheet and bake for 10 minutes or until lightly browned.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.