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Raspberry, oat & hazelnut breakfast muffins

With a base of fruit, yoghurt, oats and nuts, these muffins provide a good start to the day, helping to fuel the body, brain and bowel.

  • B Breakfast
  • VG Vegetarian
  • S Sweet
  • S/S Sides/Snacks
  • GUT Gut-healthy
  • Prep time 20 mins
  • Cook Time 25 mins
  • Serves 10 muffins
  • Difficulty easy
Raspberry muffins

Method

  1. Preheat oven to 170°C. Line a muffin tray with baking paper or baking cups.
  2. Place all dry ingredients into a bowl, mix and set aside. In a small saucepan, melt the butter over a low heat. Once melted, turn off heat, add maple syrup and stir to combine.
  3. Add egg to dry ingredients, mix in well (this will help stop the egg from cooking in next step). Add butter/maple syrup mixture and mix well. Add yoghurt and raspberries and fold through.
  4. Spoon into prepared muffin trays. Bake for 25 minutes. Cool in trays for 5 minutes. Eat warm.

Nutritional information

By Jean Hailes naturopath and herbalist Sandra Villella

These muffins were created as a nutritious breakfast option for my teenage daughter, who would be happy to skip breakfast or eat Nutella on toast.

Oats are a low-GI grain providing sustained energy. Their soluble fibre also feeds the gut microbiota and helps to keep our bowels regular.

Maple syrup is also lower-GI than the sugars in most packaged cereals; it’s my choice of sweetener here, to satisfy the sweet tooth of said daughter.

Yoghurt provides some calcium and protein, and raspberries are rich in antioxidants. Hazelnuts also provide protein to help keep the appetite satisfied; they also create a delicious and slightly decadent texture, and, of course, are the nuts in Nutella!

With a base of fruit, yoghurt, oats and nuts, these muffins provide a good start to the day, helping to fuel the body, brain and bowel.