Gut friendly muffins

• 1 cup spelt flour
• 1 cup rolled oats
• 1 cup BARLEYMAX® flakes
• 1/2 cup pitted and chopped medjool dates
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup light extra virgin olive oil
• 1/3 cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup Greek yoghurt
• 1 cup milk (any non-nut kind)

1. Preheat your oven to 175°C. Line a muffin tin with paper liners or grease the cups.
2. In a large mixing bowl, combine the spelt flour, rolled oats, BARLEYMAX® flakes, chopped dates, baking powder, baking soda, salt, and cinnamon and mix well.
3. In a separate bowl or large jug, whisk together the oil, maple syrup or honey, egg, vanilla extract, yoghurt and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Top with additional BARLEYMAX® flakes if desired.
6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

This recipe was developed by registered nutritionist, Steph Geddes. You can find more of Steph’s healthy, delicious recipes here.