Apple pumpkin muffin tops – great for morning tea shares (High Fibre)

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Makes 16 mini muffins with muffin tops, approximately 4-5 grams of fibre per serve
* Vegetarian , VG

  • 50 grams rolled oats with a little extra for decoration
  • 200 grams of wholemeal flour
  • 50 grams of flaxseed meal
  • Enough peeled boiled cooked pumpkin puree to make ¾ cup
  • 245 mls of milk of your choice
  • 1 teaspoon of vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup of stevia
  • 3 tablespoons of melted coconut oil
  • 1 egg OR vegan 1 teaspoon of No Egg replacer to 2 tablespoons water
  • 2 Large peeled, cored and finely chopped apples
  • 1 teaspoon of cinnamon powder (if desired)
  1. Preheat oven to 180 C
  2. Line mini muffin tin with paper cake liners and spray the entire tray with olive oil to ensure the spaces between the cups are oiled to prevent muffin tops from sticking
  3. Heat one tablespoon of coconut oil in a non-stick pan and sauté apple chunks add cinnamon if you like the taste
  4. Let them cool
  5. In a separate bowl add milk of your choice in bowl with pumpkin puree, stevia, vanilla extract, egg (or egg replacement )
  6. Sift flour, baking soda and baking powder over the mixture, finally turn the sifter over and add the leftover wholemeal.
  7. Stir the ingredients through lightly
  8. Finally add apples and oats and gently mix through
  9. Fill the mini muffin cups to full this way you will get a muffin top
  10. Sprinkle a few oats on top for effect
  11. Cook for 15-20 minutes until golden brown and they bounce back on light touch
  12. Once cooled they can be stored in an airtight container for two to three days in the fridge