Apple, cinnamon & date muffins

Makes 10-12

Ingredients

1 cup of oat bran

1 cup spelt flour (or gf flour)

2 tsp baking powder

2 tsp cinnamon

2 apples, peeled, cored and small dice

2 eggs

6 dates, pitted

1 tsp vanilla extract

¼ cup of oil (neutral oil) or melted butter

1 cup of milk

Topping (optional)

¼ cup of rolled oats

1 tbsp sugar

1 tbsp oil or melted butter

1 tsp ground cinnamon

Mix together.

Preheat oven to 160c fan forced or 180c normal oven

Line or grease well a 12 holed muffin tin. I use silicon so they don’t stick.

Blitz up dates, oil, vanilla and eggs until smooth, then add the milk and mix in.

In a large bowl add the oat bran, flour, baking powder and cinnamon, mix in wet ingredients and apple. Combine well and then spoon mix into 10-12 muffin holes. Then sprinkle topping over each muffin. Bake for 15-18 minutes or until a skewer comes out clean.

Oaty breakfast muffins

Makes 12

Ingredients

3 cups rolled oats

¼ cup rapadura or other granulated sugar

2 tsp baking powder

3 eggs

125g butter, melted

1 cup unsweetened applesauce or I used 2 blitz bananas

1 cup milk

1 tsp vanilla

Top with

Cranberries and pistachios

Blueberries and shredded coconut

Chocolate chips and almonds

Blueberry and chocolate chip

Raspberry and chocolate chip

Method

Preheat oven to 190°C/170°C fan forced

Grease muffin tin really well or lined with paper cases.

In a large mixing bowl, combine rolled oats, brown sugar and baking powder. Set aside.

In another mixing bowl, combine eggs, applesauce/banana, milk and vanilla and whisk thoroughly.

Pour wet ingredients into dry ingredients and mix.

Scoop batter into prepared muffin tin. Put your topping on.

Bake at for 30-35 minutes

Serve as an on the go breakfast, you could serve with some greek yoghurt too if you wanted, or warmed with ice cream for a dessert

These can also be frozen and taken out when needed.

Apple, date and oat bran muffins

Makes 12

Ingredients

1 cup of oat bran

1 cup spelt flour or gluten free flour

2 teaspoons baking powder

1 teaspoon mixed spice

2 granny smith apples, peeled, cored and coarsely grated, or finely diced

2 eggs

6 medjool dates, pitted

60 ml (¼ cup) olive oil or coconut oil or butter

200 mL milk (¾ cup)

Method

Preheat oven to 160c fan forced or 180 normal

In a large bowl place your oat bran, flour, mixed spice, apple and baking powder.

Blend your eggs, dates, oil and milk together and then add to dry ingredients. Mix until combined.

Spoon into a 12 holed muffin tin. Line and grease if needed. Bake for 18-20 minutes or until a skewer comes out clean. Store in an airtight container for 2 days on the bench and then put in the fridge if there are any left!

Banana muffin sandwich

These are a cross between a muffin and a cupcake. I was going to call them muffcakes but my partner thought it was a bad idea...lol

With the filling in the middle the icing doesn't get stuck to your containers

Make 8-10 depending on size

Ingredients

4 eggs

1/3 cup of rapadura or similar

2 tsp baking powder

1 tsp vanilla extract

½ cup of coconut flour

2 bananas, mashed

Pinch of salt

Method

Preheat oven to 180c fan forced

In a stand mixer or hand mixer whisk together the eggs and rapadura until light and fluffy. Then fold in the rest of the ingredients. Spoon into silicon muffin tray or muffin cases. Bake for 12-15 minutes or until firm to the touch.

When cold cut in half and sandwich together with the following date and lemon cheesecake filling. This makes a good amount for each muffin.

200g full fat cream cheese, softened

6 medjool dates, pitted

1 tbsp rapadura

Juice of ½ lemon approx.-put a little in at a time until you like the taste.

Blend together until nice and smooth.

Apple and pear crumble muffins

Makes 12

Ingredients

1 ¾ cup of spelt flour

100g butter, melted

2 small eggs

2 tsp baking powder

1/3 cup of panella

1 tsp vanilla extract

1 green apple and 1 pear, peeled, core and 1 cm dice

1 cup of milk

Method

Put everything in a bowl and mix until just combined, don’t over mix and it. Spoon into a 12 holed muffin tin, it’s better to line with paper cases unless you have a good non-stick one, or silicon one. Then spoon over your crumble mix and bake at 180c (170c fan forced) for 20 minutes or until a skewer comes out clean.

Crumble topping

½ cup of spelt flour

60g cold butter diced

½ tsp cinnamon

¼ tsp ground nutmeg

¼ cup of panella

Method

Pulse briefly in food processor, you still want to see small lumps of butter. Or you can use your fingers and rub the butter through.