These mini blueberry muffins come out of the oven soft, fragrant and temptingly delicious – perfect for breakfast or as a snack during the day. They are an excellent addition to lunch or as a light afternoon snack. The dough is prepared in a matter of minutes using a blender, making the recipe quick and convenient for any time you feel like eating something sweet and healthy.
Wild blueberries are a rich source of unique antioxidants, including rare forms of anthocyanins. The inside of these berries contains numerous pigments, many of which have not yet been fully studied. They are as valuable to the liver as mother's milk is to a newborn. In addition to helping the body eliminate toxins, wild blueberries have the ability to "capture" them and safely remove them from the liver - something that few other foods can compare to. Their saturated pigments penetrate deep into liver cells, passing through membranes and spreading their bluish hue throughout the tissue. In addition, these small berries strengthen the digestive system by nourishing beneficial bacteria, which further supports liver function.
Bananas are an ideal source of natural energy for the liver. They provide fast-digesting carbohydrates that wake up and stimulate its cells, increasing their efficiency. These fruits also have a calming effect on the digestive tract and the nervous system associated with it. Despite common misconceptions, bananas have strong antibacterial, antiviral and antifungal properties. They are great both for consumption on their own and in combination with other nutrient-rich foods or supplements, as they help the liver absorb valuable substances.
Ingredients:
- 1/4 tsp. white chia seeds;
- 1 tsp banana puree;
- 1/2 cup gluten-free oat flour;
- 1/2 tsp. baking powder ;
- 1/4 tsp. sea salt ;
- 1/4 tsp maple syrup ;
- 1 tbsp. lemon juice;
- 1/2 cup frozen wild blueberries.
Method of preparation:
Preheat the oven to 190°C.
Place the white chia seeds in a blender and grind them into a fine powder. Add the mashed banana, oat flour , baking powder , sea salt , maple syrup , and lemon juice, then blend until smooth.
Transfer the mixture to a bowl and carefully fold in the frozen blueberries. Prepare a mini muffin tin by lining it with 16 paper cups and divide the batter into each compartment, placing one tablespoon in each compartment.
Bake for 20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out dry.
Once you take them out of the oven, let them cool completely before trying them. Over time, their insides will firm up even more.
Serving size for 16 mini muffins.
