Woohoo! Our first recipe to kick off the fun times ahead! And, we're 
pretty happy with the result of this one. I, personally, was in the mood for a fruity, spongy, flavorful muffin that didn't have to reach sky high with sugar content in order to tick those boxes off. But, there's only so much sugar you can cut out before it becomes something other than a sweet treat, eh. These were the perfect balance! 

- 300 grams flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 60 grams rolled oats
- 150 grams caster sugar
- 40 grams walnuts, chopped
- 1 teaspoon cinnamon
- 400 grams greek yogurt (plain, low-fat for healthier substitute)
- 2 eggs
- 1 vanilla pod, seeds ( or teaspoon vanilla extract/essence)
- 1 tablespoon maple syrup
- 100 mL olive oil
- 1 apple (peeled or unpeeled), chopped into small cubes 
1) Preheat oven to 180 degrees celsius,fan forced (356 fahrenheit)
2) Line cupcake tray with baking paper (or grease with butter and dust with flour)
3) In a large bowl, mix together the flour, baking soda powder, oats, sugar, walnuts and cinnamon.
4) In another bowl, whisk together the yoghurt, eggs, vanilla, maple syrup and olive oil.
5) Add the wet ingredients to the flour mixture and fold ingredients together with a spoon to combine. Then add the chopped apple.
6) Spoon mixture into tray and sprinkle with oats and cinnamon if desired
7) Place in oven and let cook for 25-30 minutes or until skewer (toothpick, knife) comes out clean.
8) Leave to cool 10 minutes before transfering to a wire rack and leave to rest for 20 minutes before eating.
9) ENJOY! 

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