Wholegrains and fruit make these muffins high in fibre. Simple modifications (see below) can be made if your family has specific nutrition needs.
If your family requires:
– High energy eating: add 1/3 cup of brown sugar to the recipe, utilise full cream yoghurt and serve with a nut spread, margarine or ricotta cheese.
– Gluten-free eating: omit muesli and oat bran and increase flour to 1 ¾ cups of gluten-free plain flour
– Egg free eating: replace eggs with “No Egg” replacer
**The yoghurt is an important ingredient in this mixture so omitting yoghurt for dairy-free eating is not recommended.
1 Granny Smith apple, chopped
1 ripe banana, chopped
1/3 cup oat bran
½ cup untoasted muesli
1 teaspoon vanilla essence
4 tablespoons sesame seeds
¼ cup plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup sultanas
2 teaspoons bicarbonate of soda
1. Preheat oven to 180C.
2. Lightly grease 12 cake muffin tin
3. Place all ingredients except sultanas and bicarbonate of soda into a food processor and combine.
4. Stir in sultanas and bicarbonate of soda
5. Pour the mixture into muffin tray.
6. Bake for 20- 25 minutes.
Store muffins in an airtight container for up to 3 days or freeze for easy lunchbox items at another time.