A light tasty muffin variation, with no refined sugar. This muffin is perfect for breakfast, a snack or a lunchbox treat. You can make this gluten free – just use a GF flour alternative (we like Teff flour).
INGREDIENTS
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yoghurt
2/3 cup rice malt syrup (or pure honey/ maple syrup)
1 cup rolled oats
1 cup apple, cubed
1/2 cup apple, grated
1/2 cup carrot, grated
1 egg, beaten
1 1/4 cup Spelt flour (or regular flour, teff, GF flour)
2 tbsp extra virgin olive oil
2 1/2 tsp baking powder
1/3 cup walnuts* (*optional – omit if wanting to keep it nut-free)
METHOD
- Preheat oven to 200degrees.
- Line a baking tray with baking paper, spread cubed apple over tray and bake for 15 mins.
- Combine in a large bowl: oats, cubed apple, grated apple, grated carrot, RMS, yoghurt, oil and eggs.
- Fold through the flour, baking powder, baking soda, and salt.
- Spoon the mixture into muffin tray, should make 12.
- Bake for 20 mins or until golden brown.
- Remove from oven and allow to cool on a cooling rack.
- Enjoy!
You can omit the carrot and double the grated apple (we suggest you don’t though – carrots rule!).
If you like this one, we also have banana muffins, or our crowd-pleasing sweet potato chocolate brownie!
Anna & Em xo
