Muesli Muffins- great breakfast or school snack! GF/DF


  • 200 g (2 cups ) gluten free rolled oats
125 g (1 cup ) Bobs red mill all purpose gluten free flour
25 g (1/4 cup) ground flaxseed (linseed)
80 g (½ cup) raisins
2 teaspoons baking powder
1 teaspoon ground cinnamon
  • 1 cup natural yoghurt
  • 4 eggs
  • 60 ml olive oil or macadamia nut oil
  • 2 tbsp honey
1 teaspoon vanilla extract
2 apples


Preheat oven to 160 C.

Combine oats into a bowl with linseed, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and eggs.

Soak for 10 minutes to allow oats to soften.

Add 1 grated apple with the skin and juice that comes from grating.

Add the spelt flour and mix through lightly to form your muffin batter.

Spoon into muffin tins that are lined with muffin cups.

Sprinkle with oats and place into the oven.

Bake for 15 minutes 160 C then slice the other apple into 10 thin slices and place a slice of apple on top of each muffin.

Bake for another 20 minutes or until muffin is cooked through.

Remove from the oven.

Lightly brush the apple tops with a little honey.

Serve and enjoy.

Breakfast, Dairy Free, Gluten Free, Recipes