Healthy Blueberry Muffin Bars

During lockdown our local fruit & veg shop (Henry’s Mercato) had an awesome deal where we got 24 punnets of blueberries for $10! Was such an amazing deal. We absolutely love buying our fruit and veg from there as it’s super fresh and so cheap. We had sooo many blueberries so Matt created a few recipes using the blueberries. These healthy muffin bars are super easy to make and really yum.

Makes 10.

Ingredients:

• 300 grams wholemeal flour

• 120 grams Greek yoghurt

• 60 grams maple syrup

• 50 grams coconut oil

• 20 grams coconut sugar

• 2 eggs

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1/2 tsp bicarb soda

• 1/4 tsp ground cinnamon

• 125 grams fresh or frozen blueberries

1. Preheat oven to 180 degrees for 10 mins (fan forced)

2. Place all ingredients except blueberries in mixing bowl. Mix 20 seconds / speed 5.

3. Fold blueberries into mixing bowl with aid of spatula (see tips).

4. Pour evenly into silicone bar moulds (should make 10)

5. Bake in oven for 20 minutes (check at 15 with a skewer if strong oven).

Tip: I poured about 100 grams of the blueberries into the mixture to fold in and saved the last 25 grams to place on top individually so the muffin bars would look pretty. You can also use frozen blueberries for this recipe. If you prefer, you can coat berries with flour, this helps them suspend in the batter and prevents sinking to bottom. This also stops batter turning blue. You can also use a normal muffin tray for this recipe - it should make approximately 12. We love using Alyce Alexandra’s Silicone Bar Moulds.

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