I used organic oats, wholemeal flour and shredded coconut from the Source Food at Balmain, my favorite shop to buy healthy food! I didn't use any refined sugar. I used cinnamon and strawberries as a natural sweetener. I also used homemade apple puree instead of butter and cream. They are perfect for afternoon tea and healthy breakfast!
I have used strawberries for this recipe but you can swap them for any other fruits such as bananas for instance.
If you want to freeze them, place them in zipped plastic bags so that you can take the number of muffins you want next time you need them.
20g of rolled oats
130g of wholemeal flour
140g of homemade apple puree
100g of plain full milk yoghurt
1 tsp. of baking soda (aluminium free)
2 tsp. of cinnamon
5 large strawberries (150g) - finely chopped
50g of shredded coconut (optional)
Preheat your oven to 200°C.
Whisk the egg in a small bowl. Reserve.
In a large mixing bowl, combine the oats, flour, cinnamon, and baking soda.
Then add the chopped strawberries, the beaten egg, yoghurt and apple puree
Lightly grease muffin tins with some butter or coconut oil
Poor the mixture evenly in the muffin tins. You should have enough dough to make 12 muffins
Bake for 20-25 minutes in the oven or until cooked through.
Let them cool for 5 minutes before removing them from the tins.
Serve them with shredded coconut (optional)
You can keep them in the fridge for 3-4 days in an airtight container.