All the taste and goodness of muesli in convenient muffin-form!
Eating breakfast on-the-go is part of my work day routine and I managed to make a huge mess with my cup of oats and milk the other day! Time for something a little more practical… Don’t worry, these aren’t loaded with sugar either – just a bit of honey and the sweetness from the fruit is all we need.
Ingredients

220g rolled oats
125g wholemeal spelt flour
25g linseeds
80g sultanas or raisins
80g natural yoghurt
55g oil such as olive, rice bran or macadamia
80g honey
2 teaspoons baking powder
1 teaspoon ground cinnamon
4 eggs
2 apples

Method

Pre-heat oven at 170 degrees (fan-forced).
Core 1 apple and quarter. Place into Thermie bowl and chop 5sec/speed5. Set aside. Place linseeds into a clean, dry bowl and mill 10sec/speed9. Scrape sides of bowl and repeat.
Add oats, sultanas/raisins, yoghurt, oil, honey, baking powder, cinnamon and eggs. Mix on reverse, 10sec/sp 3.
Leave to soak for 10 minutes in bowl to allow oats to soften.
Add grated apple and spelt flour to mix and mix 10 sec/interval (kneading) speed.
Spoon into muffin tin with lined muffin cups.
Sprinkle with oats, place into oven and bake for 15 minutes.
Cut remaining apple into thin slices and place a slice of apple on top of each muffin.
Bake for another 20 minutes or until muffin is cooked through.
Remove from oven.
Lightly brush the apple on top with a little bit of honey.

Variation
For gluten-free, substitute the oats fo...