Oat and seed breakfast muffins
Mother’s Day is this Sunday and that special day to spoil mom and say thank you. Make sure that she knows you are grateful for everything she does for you by baking these delicious, healthy and easy to make muffins. Serve warm with a cup of tea or coffee in bed.
|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.