These delicious muffins are free from refined white flour, sugar and butter; not the ideal kind of fuel to put in your body. Instead, they're made from oats, which are one of the best complex carbs. Oats are low GI and are full of soluble fibre that helps keep you full and also can help lower cholesterol. 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.
Serving Size - 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
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.
Gluten free option - substitute the oats with rolled quinoa and replace the wholemeal spelt with almond meal.
Dairy free option - replace the yoghurt with coconut yoghurt or silken tofu - just whip it a bit before mixing into the oats.