2 cups gluten-free oats

1/2 cup chopped walnuts

2 tablespoons chia seeds

2 teaspoons gluten-free baking powder 1/4 teaspoon baking soda

2 organic eggs plus 1 egg white

1/4 cup goat’s milk yoghurt

1/2 cup organic apple juice

4 tablespoons coconut oil

1 1/2 teaspoons ground cinnamon

1/2 teaspoon vanilla bean powder

1/4 cup honey

2 large green organic apples

2 ripe bananas


1 - Preheat the oven to 350°F/180°C/Gas 4.

2 - Using a food processor, grind the oats until they reach a flour-like texture.

3 - Mix the ground oats, walnuts, chia seeds, baking powder and baking soda in a mixing bowl.

4 - Lightly beat the whole eggs and egg white in a separate bowl. Add the yoghurt and apple juice, then stir to combine.

5 - Put the coconut oil, cinnamon, vanilla bean powder and honey in a small saucepan. Place over a very low heat and stir until it reaches a syrup-like consistency.

6 - Add the egg mixture to the dry mixture and stir, then add the coconut oil mixture.

7 - Chop the apple and mash the bananas, add to the mixing bowl and stir gently.

8 - Line a muffin pan with paper liners or lightly grease a muffin, and ll each one 3/4 full.

9 - Bake for 30-40 minutes or until a toothpick inserted into a muffin comes out clean.

10 - Allow to cool for 15 minutes. Sprinkle with a little more cinnamon before serving.

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