Recipe Book: Donal Skehan’s Blueberry Chia Seed Muffins

Healthy muffins are perfect for a quick breakfast on the go. These blueberry and chia seed muffins are packed with healthy ingredients, which will keep you going for any busy morning. Donal Skehan shares his delicious recipe with us below.


125g blueberries
2 bananas, mashed
125g plain flour
75g wholemeal flour
200g rolled oats
75g brown sugar
250ml milk
2 large eggs, separated
3 tablespoons of sunflower oil
3 tablespoons of chia seeds
3 teaspoons of baking powder
1 teaspoon of cinnamon
1 teaspoon of salt


In a large mixing bowl, combine the flour, rolled oats, baking powder, cinnamon, chia seeds, salt and sugar. Create a well in the dry ingredients and add the banana, egg yolks, milk and oil. Mix everything gently until a wet batter forms.

In a separate bowl, whisk the egg whites until they form soft peaks. Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.
Divide the muffin mix into individual paper cases and place in an oven for 25 minutes at 200°C/400°F/Gas Mark 6.

The muffins keep for 4–5 days in an airtight container and can easily be frozen in zip lock bags and makes 12 muffins.


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