This is the first time I’ve posted on here in a while. It’s been a busy start to the year and to Mark’s schooling life, and I’m in the very early stages of starting to write my cookbook, so wanting to keep some recipes for that.
Anyway, here’s another muffin recipe, mainly because you can’t have too many different flavoured muffins.
When making muffins, I like to make sure they are high in fibre to help with digestion, contain some protein to increase satiety, and some fruit for a good source of vitamins and minerals. I baked these muffins today with the intent to freeze them, ready for school lunches next week….4 are already gone. The rest are in the freezer, so hopefully they last!
These muffins are made with wholemeal flour and rolled oats, providing the kids (and adults) with and excellent source of low GI carbohydrate and fibre. I had some leftover coconut cream from making butter chicken the night before, apples in the fruit bowl, as well as frozen blueberries in the freezer, which is how these muffins came about.
The final product was a delicious, fruit filled, moist, nutrition packed muffin, which took about 10 minutes to prepare and about 15 minutes to bake. They are a great option for snacks, kids lunchboxes, work lunches, even as a breakfast muffin.
Makes 18 muffins
- 1 3/4 cups wholemeal flour
- 1 cup rolled oats
- 1/2 cup shredded coconut, toasted
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 135g butter, melted
- 1 cup coconut cream
- 2 tsp vanilla essence
- 1 apple, skin on, diced
- 1 cup frozen (or fresh) blueberries
- Preheat oven to 180°C and prepare muffin tray.
- Place flour, oats, toasted coconut, sugar, baking powder, baking soda and salt into a large bowl and mix to combine.
- Melt butter and allow to cool slightly.
- Place eggs, coconut cream, cooled butter and vanilla into a bowl and lightly mix to combine. Add the wet ingredients to the dry ingredients.
- Chop the apple and mix into the batter until evenly distributed. Add blueberries and gently mix to combine, without over mixing.
- Spoon batter into prepared tin, allocating about 1/3-1/2 cup per muffin.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool completely then store in an airtight container for 4-5 days, or freeze.