Super Barley Date and Cinnamon Muffins

Super Barley Date and Cinnamon Muffins

  • Makes ~12 muffins

Ingredients

  • 1 cup spelt flour
  • 1 cup rolled oats
  • 1 cup BARLEYMAX® Super Barley Original Flakes
  • 1/2 cup pitted and chopped medjool dates
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 cup light extra virgin olive oil
  • 1/3 cup maple syrup or honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup Greek yoghurt
  • 1 cup milk (any non-nut kind)
Original Flake 300g

Original Flake 300g

$12.90

Method:

1) Preheat 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® Super Barley Original Flakes, chopped dates, baking powder, baking soda, salt and cinnamon and mix well.

3) In a seperate 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® Super Barley Original Flakes if desired.

6) Bake 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.

Recipe developed by registered nutritionist, Steph Geddes.

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Super Barley Date and Cinnamon Muffins

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