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 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.