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My muffin of the week was inspired by a recipe from Olive Magazine. I am always looking for recipes with less sugar. I added maple syrup to this recipe because they only added the apricots for a sugar substitute. I felt it needed a little extra sweetness. You can do it either way. I ate mine with a little bit of unsweetened jam to top it off. Perfection!!

INGREDIENTS

1 cup plus 1 tbsp whole wheat flour

1/2 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup milled flax seeds

2 large organic eggs

2/3  cup greek yogurt

6 tbsp oil of choice coconut, grape seed

1/4 pure maple syrup

3 tbsp dried apricots with 4 tbsp bowling water

1 cup blueberries and raspberries fresh or frozen

1 handful of rolled oats

DIRECTIONS

Pre-heat t oven at the 350 degrees. Line and spray a 12 cup muffin tray. In a mini blender place dried apricots and bowling water and blend until pureed. Set aside in a small bowl. In another bowl mix flour, baking powder and milled flax seeds. In a separate bowl mix yogurt,baking soda ,oil and eggs. Place dry ingredients into wet ingredients and mix until blended. Add blueberries and raspberries in muffin batter. Top with rolled oats. Scoop batter into muffin tray and bake for 25-30 minutes. Let cool for 5 minutes and transferr to a cooling rack. Enjoy!

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