Soft, fluffy and easy to transport and eat, who doesn’t love a good muffin? However, most of the muffins you buy from cafe’s/supermarkets or bakeries are made from premixes which are full of hydrogenated fats, preservatives, artificial flavours and highly refined ingredients. I always make my own cakes at home and would rarely buy anything out, that way you know exactly what you are eating and can play around with any flavours you have on hand. Here I have chosen to forego the highly refined white flour and sugar and filled these muffins with fruit to keep them moist and add sweetness.
These strawberry, peach and lemon muffins came about because we had heaps of very ripe strawberries and a half eaten tin of peaches in the fridge that were begging to be used up. You can experiment with almost any fruit you like or keep to the original.
When making healthy muffins its always good to use wholemeal flour, that way you are getting the fibre of the grain which is great for bowel health, retains more nutrients and also will help make it a more filling snack. I don’t know about you but I personally hate wholemeal wheat flour, it tastes a lot like cardboard and makes the muffins really dense. To get around this you can use a 50/50 mix of wholemeal and white flours but it still do not find it ideal. Instead I like to use a mix of wholemeal spelt flour (a grain related to wheat) and oat flour, this makes a much tastier and lighter product which still has the wholemeal benefits.
These muffins are low in sugar as they have been made with Natvia, a brand of stevia that is suitable for baking, you can get it from the baking section of most large supermarkets.
- 1 cup rolled oats
- 1 cup wholemeal spelt flour
- 2 tsp baking powder
- 100ml melted coconut oil or rice bran/macadamia oil
- ½ cup Natvia stevia for baking
- Zest of 1 lemon, grated
- 2 free range eggs
- ½ cup greek/natural yoghurt or soy yoghurt
- ½ cup chopped ripe strawberries
- ½ cup chopped peaches (tinned or fresh)
- Preheat oven to 180 degrees cecius
- Place oats in a food processor or blender and process until a flour forms.
- Tip oats into a large mixing bowl. Add stevia, baking powder and spelt flour and mix well.
- Add melted coconut oil, yoghurt, eggs and lemon zest and stir until just combined.
- Stir in peach and strawberries until just mixed through.
- Line a ⅓ cup capacity muffin tin with 9 muffin cases, divide muffin mix between cases.
- decorate with extra fruit if desired.
- Bake for 15-20 minutes or until done.
- Allow to cool slightly and enjoy.