Grab & Go Breakfast Breakfast Muffins
200g wholemeal Spelt Flour
100g rolled oats
3 heaped tsp baking powder
½ tsp mixed spice
½ tsp ground cinnamon
50g sunflower seeds
50g pumpkin seeds
100g dried apricots, chopped
50g pecans, chopped
½ cup apple puree, I used drained two fruits, pureed
150ml natural yogurt
1 medium egg, beaten
2 medium frozen bananas, mashed
1 tsp vanilla extract
2 small green apples, grated
1 medium carrot , coarsely grated
Preheat the oven to 190°C. Lightly oil a non-stick muffin pan with 12 large cups (i use silicon liners).
Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined.
Spoon into the prepared pans, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, and then cool on a rack, they are very moist until they cool down.
12 muffins serving will make these 247cal per serve
9 muffins serving will make these 329 cal per serve , Great Grab & Go Breakfast
24 muffins serving will make these 123 cal per serve, Great Grab & Go Snack