Muesli Muffins

Muesli Muffins

I often forgo the muffin because most are made from refined white flour, a decent amount of sugar and a generous amount of butter which is not the kind of fuel I'm wanting to put into my body first thing in the morning. But this muffin recipes is made from oats which are one of the best complex carbs and full of soluble fibre that fills you up. Fibre can help lower cholesterol and since oats are low GI, these muffins can provide lasting energy. Ground linseed (flaxseed) adds a good dose of omega 3 and the addition of cinnamon and apple makes them taste just like an apple crumble, YUM.

INGREDIENTS

Makes 10 muffins

200 g (2 cups) organic rolled oats

125 g (1 cup ) wholemeal spelt flour

25 g ( ¼cup) golden flaxseeds

80 g (½ cup) raisins

2 teaspoons gluten-free baking powder

1 teaspoon ground cinnamon

1 cup Greek style yoghurt

4 organic eggs

60 ml olive oil or macadamia nut oil

2 tbsp honey

1 teaspoon vanilla extract

2 apples, your choice, 1 grated and 1 finely sliced

METHOD

Preheat oven to 160°C / 320°F

Combine oats into a bowl with linseed, raisins, baking powder, cinnamon, yoghurt, eggs, oil, honey, and vanilla.

Soak for 10 minutes to allow oats to soften.

Add 1 grated apple with the skin and juice that comes from grating.

Add the spelt flour and mix through lightly to form your muffin batter.

Spoon into muffin tins that are lined with muffin cups.

Sprinkle with oats and place into the oven.

Bake for 15 minutes 160 C then slice the other apple into 10 thin slices and place a slice of apple on top of each muffin.

Bake for another 20 minutes or until muffin is cooked through.

Remove from the oven.

Lightly brush the apple tops with a little honey.

Serve and enjoy.

NOTES & INSPIRATION

For a gluten free friendly Muesli Muffins, substitute the oats with rolled quinoa and replace the wholemeal spelt with almond meal.

For a dairy free option - replace the yoghurt with coconut yoghurt or silken tofu - just whip it a bit before mixing into the oats.

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