These muffins are easy made snacks and great real “ride food” with the oats being a good complex carbohydrate, oats are also low in GI. They can also be made gluten free. If making gluten free, substitute the plain flour with another 50g of almond meal.
Kitchen tools you will need:
Non-stick muffin moulds
Makes about 10 muffins.
Oats 50 grams
Almond meal 50 grams
15 grams Chia seeds or flaxseed
10 grams Baking powder
330 grams Grated apple skin left on, (about 2 apples)
1 Tsp Ground cinnamon
50 grams Maple syrup
50 grams Olive oil
200 grams Plain yoghurt
1 Tsp Apple cider vinegar (Handful of frozen raspberries to place on top of the muffins in the moulds before cooking)
In a large mixing bowl, grate the apple into the bowl just until the core of the apple.
Discard the apple core. Add all other ingredients, combine the mixture well. Let the mixture rest for about 15-20 minutes to let the oats absorb some liquide. Spoon out the mixer into non-stick muffin moulds.
To garnish, place some berries on the tops of the muffins. Place into a preheated oven 160 degrees for about 43 minutes.
Remove from the oven, let cool before removing the muffins from the moulds.
Store in the fridge in an airtight container to keep fresh or in the freezer for a longer period.