Your Sunday baking activity with the kids is sorted with these juicy whole grain oat muffins infused with chia seeds - a plant-based source of omega 3, fibre and protein.
15 mins
30 mins
12 muffins
Ingredients
2 cups of UNCLE TOBYS Traditional Rolled Oats
2 free range eggs
1/3 cup extra virgin olive oil
¾ cup maple syrup
2 passionfruit, pulp removed, extra for garnish
2 tb chia seeds
1 cup Greek yoghurt
2 tsp baking powder
Method
Preheat oven to 160°C
Grease a muffin tray with spray oil or line with wrappers.
To make the oat flour, blitz the rolled oats in a high-speed blender until oats form a flour. Set aside.
In a large bowl, whisk the eggs, oil and maple until mixture becomes thick.
Add the passionfruit pulp, chia seeds, yoghurt and mix until well combined
Fold through the oat flour mixture and baking powder.
Spoon mixture into muffin tins.
Bake for 30 minutes or until muffins are cooked through.
Remove from the oven and allow cooling for 10 minutes, and then turning onto cooling rack to cool slightly. Muffins can be stored in air-tight container for up to 5 days.
Nutritional information (per serve): Energy 859kJ (204 cals); 4g protein; 25g carbs; (15g total sugar); 9.4g fat (1.9g saturated fat); 2.1g fibre