Blueberry, parsnip & maca breakfast muffins
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 1 cup (110 g) wholewheat spelt flour
  • 3/4 cup (90 g) fine spelt flour
  • 1/3 cup (50 g) rolled oats
  • 2 tbsp chia seeds
  • 1 heaping tbsp maca powder
  • 1/2 tsp sea salt
  • 1 tsp aluminium free baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 cup (100 g) coconut sugar
  • 250 ml greek yoghurt
  • 125 ml un-scented coconut oil, melted
  • 1 small parsnip (50-60 g), finely grated
  • zest of 1 lemon 2 eggs
  • 3/4 cup frozen blueberries

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