It’s the beginning of the year and I struggle to fit in my jeans but obviously I’m not going to stop baking… That would be ridiculous. So instead I decided to bake something that at least pretends to be healthy. These muffins are made with wholemeal four and oats, we’re using light soft brown sugar rather than caster (which is not healthier for you but it is a more natural form of sugar) and cocoa nibs instead of chocolate. They’re quick and easy to make and a great before or after workout snack (if you have decided to join the gym this January…).
- 160g Wholemeal Flour
- 40g Old Fashioned Oats
- 2 Tbsp Cornflour
- 2 Tsp Baking Powder
- 1/2 Tsp Bicarb of Soda
- Pinch of Salt
- 140g Light Soft Brown Sugar
- 200g Full Fat Greek Yoghurt
- 100g Melted Butter
- 2 Medium Eggs
- 2 Tsp Vanilla Extract
- 50g Cocoa Nibs
- 15g Light Soft Brown Sugar
- 15g Old Fashioned Oats
Preheat the oven to 250 degree C (230 degree C Fan). Line a muffin tray with 9-10 muffin liners (depending on how big they are. I’ve used tulip cases and got 9 decent sized muffins out of it).
Combine flour, 40g of oats, 140g light soft brown sugar, cornflour, baking powder, bicarb of soda, salt and cocoa nibs in a large mixing bowl and whisk together until very well combined.
In a separate bowl combine eggs, melted butter, greek yoghurt and vanilla extract and whisk until well combined.
Form a well in the middle of the dry ingredients and pour the wet ingredients in. Using a whisk slowly start incorporating the dry ingredients into the wet. When they’re fully combined use a spatula to scrape down the bowl.
Using a large cookie scoop divide the batter evenly between the muffin liners.
Combine the 15g of oats and light soft brown sugar and sprinkle them over the muffin batter.
Place the muffins in the oven and immediately turn the heat down to 200 degree C (180 degree C Fan). Bake them for about 18 minutes until a skewer comes out clean. If you find that your oven distributes heat unevenly rotate the muffin tray a few times while baking the muffins.
Let them cool down for a few minutes, then place them on a cooling rack.