MUESLI MUFFINS

MUESLI MUFFINS image

Categories Apple

Yield 10 Muffins

Number Of Ingredients 12

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

Steps:

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. 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.