Breakfast Muffins

Place paper inserts in muffin tray. Preheat oven to 350°F / 180°C (conventional, not fan-assisted).

Mix oats, spelt flour, baking powder, baking soda, cinnamon, and salt. Whisk eggs and sugar until fluffy.

Peel, core and dice the apple and grate the carrots. Finely chop the apricots and roughly chop the walnuts and hazelnuts. Mix apple, carrots, apricots, nuts and canola oil with flour mixture and then fold into egg mixture.

Distribute dough evenly into muffin cups and bake for 25-30 minutes until golden brown. Allow muffins to cool in pan for 5 minutes before removing.

For 9 Muffins

50 g oatmeal

200 g wholemeal spelt flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp fine sea salt

2 organic eggs (size M)

80 g whole cane sugar

1 apple

2 carrots

10 dried apricots

50 g walnuts

50 g hazelnuts

125 ml virgin canola oil