Apple & Muesli Muffins

Perfect for school lunches or after school snacks.

Ingredients:

2 1/3 cups Crunchy Fruit Free Nutty Muesli by Table of Plenty
1 cup (125g) spelt flour
1 apple, grated
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup natural yoghurt
4 eggs
1/4 cup (60ml) olive oil
3 tablespoons honey or golden syrup
1 teaspoon vanilla extract

Method:

Preheat oven to 160?C, line muffin pan with muffin cups or oil Combine muesli in a bowl with yoghurt, oil, vanilla, cinnamon, honey/golden syrup, eggs. Add the baking powder last.

Soak for 10 minutes to allow oats to soften Add the spelt flour and mix through lightly to form the batter- don’t over mix.

Spoon into lined muffin tins Bake for about 30-35 minutes.

To serve, may brush with extra honey/golden syrup, or nut butter, or cream cheese etc.

Variation: After step 3, before adding flour, you may like to add 1 whole grated apple (with all skin and juice from grating). Recipe and image by Table of Plenty.

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By Michele Chevalley Hedge, Accredited Nutritionist (Adv. Dip. Nutritional Medicine, ATMS)

Michele Chevalley Hedge is an accredited nutritionist (Adv. Dip. Nutritional Medicine), author of The Healthy Hormone Diet & Eat, Drink And Still Shrink as well as keynote speaker. She's the founder of A Healthy View, working with individuals and organisations across Australia to build sustainable health through evidence-based nutrition and positive psychology.

Apple & Muesli Muffins

Ingredients:

Method:

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