These muffins are sweetened naturally with apple and banana, and use wholemeal flour and nuts to release energy slowly. Great for breakfast or snacks.

(Makes 9 muffins)


150g oat flour or wholemeal wheat* flour. (I put porridge oats in a food processor for a few minutes to get a coarse flour)

2 free range eggs

1 apple grated or finely chopped (don’t peel)

25ml sunflower oil

25g chopped nuts (almonds, walnuts or brazil nuts**)

1 ripe banana mashed

1tsp cinnamon

1tsp baking powder

pinch of salt

50ml milk (I used oat milk)

1tbsp maple syrup (optional)


Preheat oven to 180degC (fan) or 200degC/GM6

Line a muffin tray with cases.

Combine all ingredients in a bowl- it’s that easy! Spoon into cases and bake for 15-18mins until firm to touch. Cool on a wire rack. These will freeze for up to 3 months or last up to 5 days fresh in an airtight container.

Nutrient Info per muffin (60g):

135kcal, 12.7g carbohydrate, 3g sugars, 2g fibre, 4g protein, 7g fat.

*Not gluten-free if wholemeal wheat flour is used

**Brazil nuts are a good source of Selenium which works as an antioxidant and is also good for thyroid health. Too much selenium, however, can be detrimental so always consult a healthcare practitioner if you are unsure of safe amounts. This recipe contains 20% Daily Reference Nutrient Intake (RNI) per muffin.


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