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Muesli Muffins

Do you ever have those mornings where all you feel like for breakfast is a delicious muffin and a good cup of coffee to get you started.  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.  I thought to myself  ” I need to design a healthy muffin recipe that’s just as good as a bowl of bircher muesli ” which is exactly what I did and basically made my simple version of a bircher and turned it into a healthy muffin.  I used oats as the base for this muffin because they are one of the best complex carbs  and full of soluble fibre that  fills you up.  The soluble fiber can help lower blood cholesterol and because they are low GI 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.

Makes 10
Time it takes: 40 minutes

Preheat oven to 160 C.

200 g (2 cups ) rolled oats
125 g (1 cup ) wholemeal spelt flour
25 g (1/4 cup)  ground flaxseed (linseed)
80 g (½ cup)  raisins
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup natural yoghurt
4 eggs
60 ml olive oil or macadamia nut oil
2 tbsp honey
1 teaspoon vanilla extract
2 apples

Combine oats into a bowl with linseed, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and eggs.
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.
For an added amino acid boost serve with a side of ricotta or almond butter.

Protein: 8 g
Carbs: 30 g
Total fat: 10 g
Saturated: 1.9 g
Kilojoules: 1030
Calories: 245

 

NOTES: For a gluten free friendly Muesli Muffin, substitute the oats with rolled quinoa and the wholemeal spelt with almond meal.
For a dairy free option to yoghurt use soy yoghurt  or silken tofu – just whip it a bit before mixing into the oats.

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64 Responses to “Muesli Muffins”
  1. Paul says:

    These absolutely rock, I’ve eaten eight out of the twelve already, taste awesome and somehow they are still good for you…… cool.

  2. Mia says:

    Hi – I can’t eat oats as I need gluten free (and probably not the spelt flour either). What do you suggest would be good alternative ingredients? These do sound delicious!

    • Hey Mia, you can substitute oats with rolled quinoa and the spelt flour for almond meal. This should work wonderfully as a gluten free alternative. :)

      • Mia says:

        Thanks so much for the quick response :)

        • Joanne says:

          You can buy oats that are gluten-free (as oats are naturally gluten-free) you just have to buy the ones (often at health food stores) that specify that to make sure they haven’t been processed with other gluten-containing ingredients.

  3. Hannah says:

    Hi Teresa, Just wondering if your 80/20 book has many gluten free recipes? I am coeliac and need to eat GF :) Thank you!

  4. Sharon says:

    Hi Teresa, thanks again for another gorgeous looking recipe. Would it be OK to substitute LSA for the ground flaxseed in this recipe? BTW, how did you know I was craving a decent muffin!! Can’t wait to try this recipe

  5. Jacquie says:

    Just what I have been looking for ! :) My kids don’t like raisins – what else could I use ? I also need dairy free so is silken tofu the only substitute for yoghurt ? Thanks so much

    • Silken tofu is a great substitute for yoghurt if dairy free Jacquie ! Also use what ever dried fruit your kids love. This is a great one for school lunchboxes as they are nut free. :)

  6. Lorro says:

    Is rolled quinoa the same as quinoa flakes?

  7. Lj says:

    Hi, this sounds beautiful and I can’t wait to try it :O)
    Can you please tell me what temp. to bake at, you may have it there but I am a bit sleep deprived and just can’t see it. Love to find wheat and dairy free real food that tastes good too. Thank you Lj

  8. suzi says:

    Just made these, and took them out to my farmer husband,he loves them good for keeping the worms away with long hours in the tractor.

  9. Teresa Aprile says:

    Love this recipe, I replaced the flaxseed with Chia ground seed.

  10. UNIS says:

    Wow just tried these, eating one now… Yuummmy the best recipe ever!!! Thank you.

  11. Helene says:

    Hi Teresa! This recipe sounds great! I live in Norway and don’t use the same metric system. How many grams are one cup of yoghurt? BTW, love your blog!! Thanks & Best regards from the Northern Hemisphere.

  12. Sam says:

    Hi Teresa. These look gr8. I’m looking at the gluten free option and was just wondering if the quinoa and almond meal options were exact measurement swaps or do I need a little more or less? Sxx

  13. Helen says:

    I just made these for the second time. They taste great, but the second time I separated the eggs and beat the egg whites and then folded them in as the very last step after everything else. It really worked and the muffins turned out quite a bit fluffier.

  14. Renae says:

    Teressa, I am LOVING your recipes. Your palate seems to fit perfectly with my way of eating. In fact I have decided I need to buy your 80/20 book. I made these using the leftover ‘sludge’ i strained when making a jug of rice and almond milk and left out the spelt flour. They were super moist and the perfect finger food for my toddler. I halved the recipe to test them out, next time I might need to double it:)

  15. Emily says:

    I don’t normally leave comments, but I LOVED these so much I just had to tell the world. They are incredibly delicious and fruity, with the perfect amount of sweetness. I love muffins, but stopped eating cafe ones because of the sugar, fat and sheer size of them these days. These satisfied my palate and my tummy, I’ll definitely be making again!

  16. Bre says:

    Is this the recipe to the muffins sold at the healthy chef?

    • Hi Bre – my muffin recipe on the web site is not the same as the ones sold at the healthy chef. The muffins on my site are gluten and sugar free, ones in the cafe are not and made from wholemeal spelt flour. :)

  17. Bianca says:

    Can you freeze these muffins?

  18. Lauren says:

    Hi Teresa,

    Recipe looks yummo! Just wondering if these would be suitable to freeze? Thanks!

  19. Emma says:

    Hi Teresa,

    You are truly amazing, cant speak highly enough of your recipes!

    Just wondering if there is a good subsitute for eggs so that this recipe can be vegan friendly?

    Thanks again :)

  20. Dea says:

    I tried this recipe today! Awesomeeeee!

  21. sarah says:

    Hi Teresa. If I substitue spelt for wholemeal wheat four, should I use plain or SR and if SR do I omit the baking powder? Thanks x

  22. Dan says:

    I forgot to add the vanilla essence and these still ruled! Apple on top is some kind of genius move.

  23. Lea says:

    Hi Teresa
    Any suggestions for dairy free and soy free
    And gluten free? I am
    Unsure what I could use for the yogurt ? As I can’t have the tofu (soy)

  24. Nikki says:

    Can I use buckwheat flour instead of spelt?? Just made your banana oatmeal cookies they are AMAZING :)))

  25. Gabrielle says:

    Hi Teresa, just wondering if you could use anything to substitue for the ground linseed? Would a ground version of various nuts do the same job? Thanks

  26. Hannah says:

    Hi Teresa, what is a substitute for the eggs (Vegan friendly)?

    • Hey Hannah
      alot of the time if you use spelt you can get away without using any eggs and just a little extra liquid like a rice milk…. ratio of liquid to flour will vary. Poss 1/4 cup extra liquid. You could try a small batch yourself and see how you go….I have some yummy egg free muffin recipes coming up that are lovely – so stay posted. :)

  27. Jess says:

    Hi Teresa,
    Firstly – yum, these sound fantastic!!
    I love cooking but am still very hesitant about switching/replacing ingredients – especially when it comes to baking. Instead of the wholemeal spelt flour, is it possible to use regular wholemeal flour? (As much as I adore spelt, unfortunately it quite expensive.)
    Also, can I use LSA meal instead of the ground flaxseed?
    Thanks, it’s a bit of a learning curve for right now but I’m loving discovering all these new, yummy foods!

  28. Claire says:

    Hi Teresa,
    just found this site and looking forward to getting healthy, umm is there much difference between almond meal and hazelnut meal? My hubby is not an almond fan!!
    cheers Claire :)

  29. Claire says:

    Hi Teresa
    Another winner! I love these and will be making them again.
    Delicious!
    Thanks
    Claire

  30. Tracy says:

    This is one of my fave recipes on your site, I make a batch every few days and they get gobbled up by the whole family, including my very fussy toddlers! I just made some and only had 3 eggs so added a bit more yoghurt and oil and they were just as good. Thanks Teresa!

  31. Ellen says:

    Do you think I could substitute chickpea flour for the spelt?

    I’ve cooked a few of your recipes now and really enjoyed them, thanks for so many good tasting healthy options!

  32. Karina says:

    Love these muffins – so tasty! I’ve made them mini as a healthy treat for the kids lunches! Thanks for the recipe :)

  33. Siobhan says:

    Hi Theresa,
    Thank you to a fellow Perth girl for your website such great recipes… love these muffins had this am changed the recipe a bit grated 2 apples in mix and used agave instead of honey..made very moist. my 3yr old loves fussy eater…
    Siobhan in Ireland

  34. Anita N. says:

    Hi Teressa, I don’t have dairy or unfermented soy, so can u suggest anything else in place of the yoghurt? apart from coconut yoghurt-it’s way to expensive. Thanks.

    • Hi Anita…mix with 1/2 cup nut or seed milk….have a look at the final consistency before you bake and adjust if needed….I haven’t tested it yet…but it should work. Let me know how it goes…:)

  35. Emilio Paiva de Brito says:

    Can this recipe be turned into a loaf cake or something similar? It looks fantastic!

  36. Michelle says:

    Hello! I’m planning to make these for Christmas breakfast – is it ok to bake on Christmas Eve and zap in the microwave next day? Or do I need to bake and eat same day? Many thanks!

  37. Karlee says:

    I love them! I used chia instead of linseed & goji berries instead of raisins turned out great!! :)

  38. Em says:

    Hi Teresa, just wondering how many grams the 1 cup of almond meal would be (gluten free version of these)? Looking forward to giving them a go – thanks for an awesome breakfast idea!!

  39. Penelope says:

    Hi Teresa,
    In your ingredients it says to use 125g of flour – then in brackets (1 cup) – isn’t 1 cup = 250g? Which quantity is correct?
    Thanks :)

  40. Sarah says:

    Seriously these are amazing. I’ve used this receive countless times and it never gets old. I just love the texture and flavour. Served warm with fresh ricotta and a green smoothie is the best way to start the day.

  41. Sharon says:

    These are unreal thank you so much!

  42. Pamela says:

    Just made these for the first time but didn’t have raisins so I put in frozen raspberries and wow, these are super tasty. I did line the muffin tray with muffin papers but they stick when taking the paper off, any suggestions how to not have them stick? My papers are really old, maybe that is why.

  43. Ali says:

    Hi Theresa,

    My daughter is fructose intolerant. I can pick the dried fruit out for her & use maple syrup instead of honey, but can I use banana instead of apple?
    Thanks,

    Ali.

  44. AMANDA says:

    So yummy and easy to make!!!

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