Looking for a breakfast alternative to the standard cereal, eggs and toast combo? Perhaps you’re looking for a healthy lunch box filler or an after school snack for hungry kids? Then why not give these healthy, not-too-sweet muffins a try! They are chock full of tasty and nutritious ingredients and are perfect for making little ones feel like they’re having an absolute treat (while you can enjoy some piece of mind over the goodness you’ve packed in them).
I made this batch with apples, however they are equally as delicious made with pears, berries or bananas – give different fruits a go, mama… you never know what tasty combo you’ll come up with next!
100 grams plain flour, sifted
100 grams spelt flour, sifted
50 grams whole oats
3 teaspoons baking powder
1 teaspoon cinnamon, ground
40 grams brown sugar
2 apples, medium, red, grated (skin on)
125ml yoghurt, Greek full fat
125ml milk, full fat
50ml olive oil
75 grams sultanas
1. Preheat your oven to 190C. Place 30 mini muffin cases onto a baking tray and set aside.
2. In a large mixing bowl combine the flours, oats, baking powder, cinnamon and sugar.
3. In a separate bowl whisk the egg, add the milk, yoghurt, and oil and stir to combine. Add the grated apple and mix thoroughly. Pour over the dry ingredients and mix until just combined. Add the sultanas and mix again.
4. Fill each muffin case to ¾’s full and bake in the oven for 15 to 20 minutes or until golden brown and firm to the touch. Transfer to a wire rack to cool or serve warm with a smidge of butter.
These muffins can be kept in an air tight container in the fridge for 3 days or frozen for up to 6 months.
**The muffin cases I used were purchased at Phoon Huat in Geylang. The beautiful blocks in the photograph are from ePloof — an online store that sells a stunning range of wooden and educational toys.