Big news over here! In case you haven’t heard, I started a new job at the pillowy home decor haven Tonic Living. I’ve been a huge fan of the brand for awhile and pretty much use them in every single project, so it was a natural fit. If you haven’t heard of them, you’re welcome (lol). Seriously though — this place has the most ah-mazing selection of fabrics, which can all be custom made into the pillows, cushions, drapes or roman blinds of your dreams. They also have all the boho home decor you could ever want (think vintage rugs, belly baskets and Turkish towels). As the new Social Media & Digital Marketing Manager, I’m so excited to share more about this incredible company over the next while! But for now, let’s talk breakfast…

I’m forever on the hunt for great breakfast baked good recipes that are healthy, filling and easy to grab on the go. This has become especially important with my new job! Food = brain power! While browsing through the recipe book Fika & Hygge this past weekend, I came across their recipe for Blueberry Studmuffins, which they described as a healthy-ish version of sweet coffee shop muffins. I’m all for healthy-ish, but I like to start my day with something just plain healthy. I’m talkin’ dairy-free and refined sugar-free (and maybe even gluten-free) healthy. So I went on a mission to make these muffins into the healthy super-muffins I need to (try to) be super-woman for the rest of the day. All they needed was a few little adjustments and sha-bam, you’ve got yourself some healthy blueberry breakfast muffins loaded with good-for-you ingredients so you can start your day on the right note.

Spelt Blueberry Breakfast Muffins (Adapted from Fika & Hygge)
Makes 6-7 large or 10 – 12 small muffins

Ingredients:
2 1/2 cups spelt flour
3/4 cup maple syrup
1 cup rolled oats, plus extra for topping
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
2 eggs
3/4 cup oat milk
1/3 cup sunflower oil
2 tsp apple sauce
2 ripe bananas
3/4 cup frozen or fresh blueberries

Directions:
1. Preheat the oven to 350° F
2. Combine all the dry ingredients in a mixing bowl and stir together.
3. Mix all the wet ingredients together in another bowl (apart from the bananas and berries). Add the wet ingredients to the dry ingredients and mix using a wooden spoon until combined.
4. Roughly mash the bananas and add to the mixture. If using frozen berries, fold them in now.
4. Portion out the batter into the muffin cases. If using fresh blueberries, add these to the batter now.
6. Top each muffin with a scattering of porridge oats.
7. Bake in a preheated oven for 30 minutes or until a skewer inserted into the middle comes out clean. The baking time will vary depending on the size of the muffins.