With winter settling in, it’s easy to start over doing it with the comfort food. So today I scoured the internet, plus my trusty book shelf, to find something healthy that still felt like a bit of a treat.
These muffins are great as there is very little sugar and fat, plus they are packed with hidden grains, nuts, seeds and fruit that we all know we need but don’t always get. I'll be honest with you, they are not the best looking muffins going around - but they definitely taste better than they look.
The use of natural yoghurt in the recipe stops the muffins from coming out hard and dry.
It is definitely a trial and error sort of recipe. You could remove the walnuts if they’re not your thing, or add different dried fruits instead of the dates. Mix and match to your own tastes until you find a combination that suits you.
¾ cup plain flour, wholegrain
¾ cup whole rolled oats (not quick oats)
1/3 cup brown sugar
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1/3 cup pitted dried dates, chopped
1/3 cup walnuts, chopped
1 tbsp sunflower seeds (optional)
½ cup natural yoghurt
¼ cup milk
2 tbsp vegetable oil
1 egg, lightly beaten
Preheat the oven to 200°C and line 10 muffin trays.
Place all of the ingredients into a large bowl and bring together with a wooden spoon.
Spoon mixture into the prepared muffin trays, until each one is three quarters full.
Bake in the oven for 25 mins or until a skewer inserted into one of the larger muffins come out clean. Cool on a wire rack for 5 mins before eating.
These keep well in an air tight container and are great for packed lunches.