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Breakfast Muffins Apple and Oat

Breakfast Muffins | Apple and Oat

Try our delicious and low-cholesterol breakfast muffins which are high in fibre, low in sugar and low in saturated fat. These breakfast muffins are also high in omega 3 from the addition of Linwoods Milled Flaxseed which is an essential fatty acid which contributes to the maintenance of normal blood cholesterol levels.

Breakfast Muffins Apple and Oat

 

Breakfast Muffins | Apple and Oat

Breakfast Muffins Apple and Oat

Preparation Time – 10 minutes

Cooking Time – 20 minutes

Servings – 8 – 10 muffins

 

Ingredients

  • 120g plain flour
  • 40g wholewheat flour
  • 30g porridge oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp Linwoods Milled Flaxseed
  • 100ml oat milk or non dairy milk of choice
  • 80g apple puree
  • 80g coconut oil, melted*
  • ½ tsp cinnamon
  • 1 tsp vanilla extract

Breakfast Muffins Apple and Oat

Directions

  1. Preheat your oven to 180C (350F).
  2. Mix together the flours, oats, baking powder, soda, flax and cinnamon in a large bowl.
  3. Whisk together the milk, apple puree, coconut oil or oil of choice and vanilla in a jug.
  4. Pour the wet ingredients into the dry ingredients. Whisk to combine. Divide the mixture up into 8 – 10 muffin cases filling them ¾ of the way.
  5. Bake in the preheated oven for 20 minutes.
  6. Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool fully.

*Or vegan butter OR light tasting olive oil or avocado oil

Breakfast Muffins Apple and Oat

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