These muffins are delicious, free from refined sugar and are a great morning snack for kids and grown-ups alike! They contain protein, fibre and omega-3 for healthy brain development. The fact that they taste like chocolate is an added bonus and a great way to get kids to eat them. I always freeze some so I can grab one for baby’s morning tea on the go. If you need to make these nut-free for school lunches just substitute the almond meal with extra flour. If making dairy free, use almond milk and coconut yoghurt.
1 Cup wholemeal flour (I use spelt)
½ Cup Oats
¼ Cup almond meal
2 Tbs raw cacao powder (can use ordinary cocoa powder)
1.5 Tsp baking powder
1 Tsp cinnamon
½ Cup milk
¼ Cup Greek yoghurt
¼ Cup maple syrup
2 Tbs olive oil
1 Tsp vanilla extract
Preheat oven to 170 C.
Blitz oats in food processer until flour like consistency.
Combine all the dry ingredients in a mixing bowl.
Then whisk the wet ingredients together in a separate bowl.
Add the wet ingredients to the dry and stir until well combined.
Add mixture to greased mini muffin tins and bake for 15-20 minutes until lightly browned, and spring back when lightly pressed in the middle. If using a larger muffin tin you may need 5-10 minutes more cooking time.