These muffins are high in fibre, protein and vitamin rich due to the nuts and fruit they contain. Adding oats in this recipe, transforms these muffins into a complex carbohydrate which means the sugars contained are digested and absorbed more slowly into the blood stream. This is beneficial for consistent energy levels and protective against glucose intolerance which leads to type 2 diabetes. The mix also contains linseeds which are a brilliant source of essential omega-3 fatty acids.
- Preheat the oven to 160c with a rack in the top third of the oven. Grease a 12 hole muffin tray or line with muffin cases. Combine the oats, flour, baking powder, desiccated coconut, salt, linseeds, walnuts in a large mixing bowl.
- Put a medium saucepan over a low heat and combine the coconut oil, butter, agave syrup and slowly melt together but don’t let the mixture get too hot.
- Pour the coconut mixture into the oat mix. Stir and then add in the eggs, mixing again until a wet dough forms. Spoon this mixture into the muffin tray and bake for 25-30 minutes until the edges of the muffin are golden brown.
- Remove from the oven and leave to cool for a few minutes, then run a knife around the edges of the muffins and remove onto a cooling tray. Serve warm with a dollop of yoghurt and some organic blueberries or berry compote.
- 300g gluten free oats
- 225g gluten free plain flour (we love Doves Farm)
- 1/2 tsp baking powder
- 2 tsp fine sea salt
- 45g linseeds
- 15g desiccated coconut
- 85g chopped walnuts, lightly toasted
- 70g extra virgin olive oil
- 85g unsalted butter
- 180ml agave syrup
- 2 large eggs