Having so much fun baking muffins with different fruits lately.
At first I just wanted to make blueberry muffins but since I had some guavas sitting in the fridge, I thought it would be a good idea to add them in just to boost the nutrient level of my sweet bakes.
Who says desserts can’t be healthy? Guavas have the highest amount of vitamin C as compared to other fruits and blueberries are also rich in antioxidants.
And I topped off the muffins with chopped almonds that contain heart-healthy monounsaturated fat.
Just remember not to go overboard with added sugar and also swap out some plain flour with whole wheat flour so these muffins wouldn’t give you a sugar high that quickly while not compromising on taste and texture too.
The inside of the muffin was soft, moist and spongy. You would get a slight crunch from the guava even though its flavour was quite subtle. The almonds on top were toasty and delicious. Overall, not too sweet too. 😉
Blueberry and Guava Muffins Recipe
Ingredients (makes 12)
160g plain flour
60g whole wheat flour
1/2 tsp sea salt
1 tbsp baking powder
40g rolled oats
6 tbsp canola oil
90g light brown sugar
1 cup milk
125g fresh blueberries
150g seedless guava, diced
70g almonds, coarsely chopped
1. Preheat oven to 180 deg C. Line a 12-hole muffin tray with paper cups.
2. Sift flours, salt and baking powder into a bowl.
3. In a separate bowl, whisk together the oil, sugar, eggs and milk.
4. Fold the flour mixture into the milk mixture, followed by the rolled oats.
5. Add the blueberries and guava and stir until just combined.
6. Pour the batter into the muffin cups and sprinkle the almonds on top.
7. Bake for 25 minutes or till a toothpick inserted into the centre of the muffin comes out clean.
8. Cool the muffins on a wire rack for at least 30 minutes before storing.