Oat and seed breakfast muffins
|200 g||nutty wheat flour|
|150 ml||yoghurt — at-free|
|100 g||apple sauce|
|1||banana — mashed|
|1 tsp||vanilla essence|
|7.5 ml||Robertson's baking powder|
|7.5 ml||Robertson's bicarbonate of soda|
|2 tbsp||seed mix|
Preheat oven to 180°C and spray a 12 hole muffin tin with non-stick spray.
Combine yoghurt, apple sauce, mashed banana, honey and vanilla.
In a separate bowl, combine all the remaining dry ingredients.
Add the wet to dry ingredients and mix until smooth (do not over-mix as this will cause the muffins to be heavy).
Spoon the mixture equally throughout the tin and sprinkle with extra oats and seeds.
Bake for 25-30 minutes until well risen and golden and a skewer inserted into the centre comes out clean.
Remove from oven and transfer to wire rack.
Allow to cool.
Recipe reprinted with permission of Pouyoukas.