Our recent smoothie bowl craze has led us to think of ways to make our other breakfast favourites healthier too. These guilt-free muffins are made with wholewheat flour, applesause instead of eggs, olive oil instead of butter and honey instead of sugar. If it wasn’t for the yoghurt, we could have called these Vegan too!
Makes 15 regular muffins
Prep time : 15 mins Bake time : 25 mins
1/2 cup olive oil
2 cups wholewheat flour
200g applesauce (we used babyfood jars)
1/2 cup greek yoghurt
1 cup milk
1 cup muesli
1/2 cup dessicated coconut
2 tsp baking powder
4 tbsp honey
Preheat the oven to 180 degree celsius
Butter and flour muffin trays or cups
In a bowl, whisk oil, applesauce, milk , honey and yoghurt until well combined
In another bowl, mix the flour & baking powder
With a spatula, mix the wet ingredients slowly into the dry and gently stir until just combined. Don’t overmix, it’s ok if you still see a few small lumps of flour.
Next stir in the muesli & dessicated coconut.
Spoon the batter into the cups, filling them almost to the top. Bake until toothpick inserted into centre comes out clean about 20 minutes.
Once baked, remove from oven and allow to cool completely on a wire rack.
x Anu & Suba