A delicious, gut-loving addition to your kids’ lunchboxes!
Makes: 12 muffins
Preparation time: 10 minutes
Baking time: 20-25 minutes
Ingredients
1 cup spelt flour
1 cup rolled oats
1 cup BARLEYmax® flakes
1/2 cup pitted and chopped medjool dates
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup light extra virgin olive oil
1/3 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1/2 cup Greek yoghurt
1 cup milk (any non-nut kind)
Method
- Preheat your oven to 175°C. Line a muffin tin with paper liners or grease the cups.
- In a large mixing bowl, combine the spelt flour, rolled oats, BARLEYmax® flakes, chopped dates, baking powder, baking soda, salt, and cinnamon and mix well.
- In a separate bowl or large jug, whisk together the oil, maple syrup or honey, egg, vanilla extract, yoghurt and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Top with additional BARLEYmax® flakes if desired.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
This recipe was developed by registered nutritionist, Steph Geddes. You can find more of Steph’s healthy, delicious recipes here.
