One major problem with morning sickness is that it makes it very difficult to cook as everything suddenly smells too strong. This is a bland yet nutritious breakfast option perfect for nibbling on with your morning tea or coffee.
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
1eggoptional (avoid if you have an aversion to the smell of egg)
1cupcoconut milkor milk of your choice
1Tbspsmaple syrupavoid if at risk of gestational diabetes
Mix the rolled oats, flax seeds, baking soda, and cinnamon powder in a big bowl.
In a separate bowl, beat the coconut milk and egg well.
Add the maple syrup and vanilla essence.
Pour the wet ingredients over the dry ingredients mix.
Stir well and let it rest for 5 minutes.
Pre-heat oven to 220°C.
Take 8 cupcake molds and place them in a baking tray.
Add the blueberries to the mixture.
Pour the mixture in the molds up to ¾ capacity.
Put walnuts on each muffin and place the tray in the oven.
Bake for 20 minutes or until done. Let the cupcakes cool completely on a cooling rack.
Eat them fresh and save whatever is left in the fridge for 3 days or in the freezer for 2 weeks.
The best part about this recipe is that you can make a bigger batch and store it in the fridge or freezer. You can replace the blueberries with berries of your choice.For extra sweetness, serve with a dollop of Greek yogurt and drizzle over with maple syrup or honey.